These thick and gooey white chocolate Malteser blondies are flavoured with Ovaltine to give them a delicious malty flavour, they’re then topped off with lashings of white and dark chocolate and heaps of crushed Maltesers
For the Blondies:
- 200g white chocolate, chopped
- 125g unsalted butter
- 225g golden caster sugar
- 1 tsp vanilla extract
- 3 large eggs
- 150g plain flour
- 4 tbsp Ovaltine powder
- 100g Maltesers
- 60g milk chocolate, chopped
- 50g Maltesers, chopped
- 50g white chocolate, melted
- 50g milk chocolate, melted
- Preheat the oven to 170°C. Lightly grease a 20cm square baking tin and line it with baking paper. Set aside while you make the blondies.
- Place the white chocolate and butter in a heatproof bowl set over a pan of simmering water. Make sure the bottom of the pan doesn’t touch the water. Stir the chocolate and butter together until melted. Set aside to cool slightly.
- In the bowl of an electric mixer mix the sugar, eggs and vanilla extract together for 3 minutes. With the mixer still running, pour in the chocolate and butter mixture followed by the vanilla extract. Add the flour and Ovaltine and mix until everything is fully incorporated and smooth.
- Fold the Maltesers and chopped plain chocolate through the batter by hand. Pour into the prepared tin and bake for 30 minutes until the edges are set but the centre still has a slight jiggle to it.
- Once cool, wrap the tin in clingfilm and chill in the fridge for 2 hours or overnight.
- When almost ready to serve drizzle half of the melted white and plain chocolates over the top of the blondies, top with the chopped Maltesers and drizzle with the remaining chocolate. Cool until the chocolate is set before cutting into squares.
These blondies are best eaten the day they’re made (or topped if chilling overnight) as the Maltesers have a tendency to go chewy. They’re still delicious after a few days, if you can manage to leave them that long though.
- Category: Baking
- Cuisine: American
Keywords: Malteser, Blondies, Brownies, White Chocolate