Introduction
From the neon night markets of Southeast Asia to a rain-slick London corner shop, these brownies are a globetrotting love letter to crunch, malt, and deep, molten chocolate. Bold, bubbly, and dangerously snackable — welcome to a dessert that travels light and arrives loud.
Why make this recipe
Because life deserves a little cinematic indulgence: vegan, textural, and built for sharing on rooftops and park benches. These brownies take humble pantry staples and turn them into something that snaps, melts, and makes people talk.
How to make Vegan Malteser Brownies
Ingredients:
- 40 grams of cocoa powder
- 50 grams of vegan-friendly malt powder
- 270 grams of all-purpose flour
- 255 grams of dairy-free dark chocolate
- 165 grams of dairy-free block butter
- 180 milliliters of aquafaba
- 420 grams of caster sugar
- 150 grams of vegan Maltesers
- 150 grams of dairy-free dark chocolate (for ganache)
- 110 grams of coconut cream
- 200 grams of vegan Maltesers (for topping)
Directions:
- Preheat the oven to 180 degrees Celsius fan. Line an 8×8 inch square or loose base tin with grease proof paper, allowing it to hang over the edges.
- Sift cocoa powder, malt powder, and flour together in a medium bowl.
- In a small saucepan, fill one quarter full with water and place on medium heat. Melt dairy-free chocolate and butter in a heatproof bowl over the pan (bain-marie). Remove and cool slightly.
- In a medium bowl, whip aquafaba and sugar on high speed for about 5 minutes until thick and glossy.
- Pour the chocolate and butter mixture over the aquafaba and gently fold together.
- Fold in the sifted flour, malt powder, and cocoa mixture until a thick batter forms.
- Fold in chopped maltesers. Pour batter into the lined tin and level off.
- Bake for 30-35 minutes (reduce by 5 minutes for fudgy brownies). Cool on a wire rack.
- For ganache, combine chocolate and coconut cream in a saucepan, heat on low, stirring until smooth. Cool slightly, then pour over brownies.
- Sprinkle on vegan maltesers while ganache is wet. Chill in the fridge for about 1 hour until set.
- Lift out of the tin and cut into squares.
How to serve Vegan Malteser Brownies
Serve slightly chilled for that perfect contrast between fudgy center and crunchy spheres — but bring them to room temperature if you want the ganache to shine. Plate with a scattering of crushed Maltesers and a flake of sea salt, or go full festival-mode with a scoop of coconut vanilla ice cream and a drizzle of salted caramel.
How to store Vegan Malteser Brownies
Keep them in an airtight tin in the fridge for up to 5 days — the malted crunch will soften slowly, but they’ll still be heavenly. For longer storage, freeze individual squares in a single layer for up to 2 months; thaw in the fridge before serving.
Tips to make Vegan Malteser Brownies
- Aquafaba is your hero here: whip it until glossy for structure that mimics eggs.
- Don’t overbake if you want them gooey; underbake slightly for the fudgy center.
- Chop the Maltesers roughly so you get pockets of crunch rather than a single texture.
- Use a good-quality dairy-free dark chocolate: it’s the backbone of the flavor.
- Let the ganache cool a touch before pouring so it spreads glossy without running off the edges.
Variations (if any)
- Coffee-kissed: add 1 tsp instant espresso powder to the melted chocolate for an espresso depth.
- Nutty riff: fold in 75 grams toasted hazelnuts or pecans for extra bite.
- Boozy twist: fold 1–2 tbsp of coffee liqueur or dark rum into the ganache for an adult edge.
- White chocolate glaze: swap ganache for a vegan white chocolate drizzle and scatter freeze-dried raspberries for color.
FAQs
Q: Can I substitute aquafaba with flax or chia eggs?
A: You can, but aquafaba whips into a meringue-like foam that gives these brownies lift. Flax or chia will bind but won’t provide quite the same aeration.
Q: My ganache split — what happened?
A: Likely too-hot chocolate meeting cold coconut cream or vice versa. Heat slowly, stir constantly, and combine when both are warm and gentle. If it splits, whisk in a tiny splash of hot water to bring it back.
Q: Can I make these nut-free and allergen-friendly?
A: Yes — the recipe as written avoids nuts. Always check your vegan Maltesers and chocolate for cross-contamination warnings if serving someone with severe allergies.
Q: How do I keep the Maltesers crunchy after baking?
A: Folding them into the batter gives some protection, but the ganache and fridge will soften them over time. For maximum crunch, reserve most of the Maltesers for the topping and add fresh at serving.
Q: Can I halve or double the recipe easily?
A: Absolutely. Halve everything for a smaller tray; to double, use a larger pan (or two tins) to avoid over-thick batter and extended bake times.
Conclusion
If you want another vegan take on the same malted magic, check out this alternative version at Malteser Brownies – What Jessica Baked Next for inspiration. For more plant-based twists and route maps to vegan treats, see this lovingly tweaked recipe at Vegan Malteser Brownies.
Vegan Malteser Brownies
Ingredients
Method
- Preheat the oven to 180 degrees Celsius fan. Line an 8x8 inch square or loose base tin with grease proof paper, allowing it to hang over the edges.
- Sift cocoa powder, malt powder, and flour together in a medium bowl.
- In a small saucepan, fill one quarter full with water and place on medium heat. Melt dairy-free chocolate and butter in a heatproof bowl over the pan (bain-marie). Remove and cool slightly.
- In a medium bowl, whip aquafaba and sugar on high speed for about 5 minutes until thick and glossy.
- Pour the chocolate and butter mixture over the aquafaba and gently fold together.
- Fold in the sifted flour, malt powder, and cocoa mixture until a thick batter forms.
- Fold in chopped Maltesers.
- Pour batter into the lined tin and level off.
- Bake for 30-35 minutes (reduce by 5 minutes for fudgy brownies). Cool on a wire rack.
- For ganache, combine chocolate and coconut cream in a saucepan, heat on low, stirring until smooth. Cool slightly, then pour over brownies.
- Sprinkle on vegan Maltesers while ganache is wet.
- Chill in the fridge for about 1 hour until set.
- Lift out of the tin and cut into squares.