Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm square tin with baking parchment.
Step 2
Melt butter and both chocolates in a medium pan over low heat. Take off heat and leave to cool slightly.
Step 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.
Step 4
Cool completely in tin. Drizzle with melted chocolate and scatter over additional crushed Maltesers, if you like, before cutting into squares.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).