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.