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Super gooy and rich with a little crunch. So decadent…don’t blame us if they are all gone before you know it!


175g (3/4 cup) unsalted butter

100g (1/2 cup) coca powder

3 eggs

125g (1/2 cup + 2 tbsp) caster sugar

125g (1/2 cup + 2 tbsp) brown sugar

1 tsp extract

85g (1/4 cup + 2 tbsp) plain flour

100g maltesers


· Preheat the oven to 170C/ and line a 20cm square tin.

· Put the butter and cocoa into a saucepan over a low heat, stirring until the butter has melted. Remove from the heat and leave to cool for 2 minutes.

· Whisk the eggs, both brown and caster sugars, vanilla and a pinch of salt until pale.

· Add the cocoa and butter mixture and stir to combine.

· Sift the flour over the mixture and use a rubber spatula to mix thoroughly.

· Crush the malteasers and gently stir throughout the mixture

· Pour the mixture into the tin, spread level and bake for 18–20 minutes until just firm to the touch.

· Leave to cool in the tin before cutting into squares.

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