MALTED CHOCOLATE BROWNIES

With the perfect level of squidge, these moreish squares are guaranteed to satisfy even the most intense chocolate craving.

Hands-on time 15min, plus cooling. Cooking time about 50min. Makes 16

200g (7oz) unsalted butter, chopped, plus extra to grease

◆ 75g (3oz) each dark and milk chocolate, roughly chopped

◆ 4 large eggs

◆ 250g (9oz) caster sugar

◆ 100g (3½oz) malted drinking powder, we used Horlicks

◆ 40g (1½oz) plain flour

◆ ¾tsp baking powder

◆ 150g (5oz) Maltesers, roughly crushed to decorate, optional

◆ Dark chocolate, melted

◆ Maltesers, roughly crushed

1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) square tin with baking parchment.

2 Melt butter and both chocolates in a medium pan over low heat. Take off heat and leave to cool slightly.

3 Beat in eggs one at a time, then mix in sugar followed by the malted drinking powder, flour, baking powder and ¼tsp fine salt. Finally, mix in Maltesers. Scrape into prepared tin and bake for 45min, or until set with only a slight wobble.

4 Cool completely in tin. Drizzle with melted chocolate and scatter over additional crushed Maltesers, if you like, before cutting into squares.

PER BROWNIE 334cals, 4.5g protein, 19g fat (11g saturates), 37g carbs (32g total sugars), 1g fibre

GET AHEAD The brownies keep in an airtight container for up to 4 days. They also freeze well: leave to cool fully before wrapping in a double layer of clingfilm. Defrost at room temperature.