These Malteser Bronuts are part brownie, part doughnut but 100% epic. They are made using a malt brownie, with chocolate chips, and are decorated with more chocolate and some Maltesers.

Maltesers are one of my favourite sweets ever, malt balls covered in chocolate, so I just had to make them into bronuts, my second favourite treats.

The process of making the Malteser Bronuts is simple, it is pretty much exactly the same as making delicious and rich chocolate brownies, but instead of baking them in a brownie tray, you need to bake them in some doughnut moulds.

For these bronuts, I used the same fudgy brownie recipe I used in my Biscoff Bronuts and Cookie Dough Bronuts, I just made a few slight changes to make it more Malteser-themed.

How to Make the Malteser Bronuts

To make the brownies a doughnut shape I used these doughnut moulds. I lightly greased them and popped them on some oven trays, so they stay completely flat during baking.

I used butter but you could also use an oil spray or cake release spray. Just make sure you get into every little corner or fold to make sure your brownies don’t get stuck.

As I said above the process of making brownies is quite simple. I started by melting dark chocolate and baking spread in a heatproof bowl. You can use either a baking spread like Stork or a supermarket’s own brand, or you could unsalted butter instead.

For this part though you do need to use dark chocolate. Please don’t use milk chocolate. The dark chocolate helps give the brownie its chocolatey and fudgy texture. If you aren’t a fan of dark chocolate don’t worry because it doesn’t make the brownies taste rich like dark chocolate. Does that make sense?

These brownies don’t have any raising agent in them like most cakes or cupcakes would do. The rise of the brownie is solely down to whipping enough air into the egg and sugar mixture. You need the eggs and sugar to be doubled in size. I use my whisk attachment on a stand mixer and whisked for around 5 minutes.

Once you have whisked the eggs and sugar mixture add the chocolate and butter mixture and fold it through. To fold, I find the easiest way to do this is by going around the side of the bowl and folding the mixture in on itself, then cut through the middle of the bowl again folding the mixture outwards. Repeat this until all the ingredients are completely combined.

Related Recipes

Cookie Dough Bronuts

Malteser Muffins

Malteser Macarons

You need to be super careful with this step and it can be a little time-consuming. You don’t want to be too harsh and knock all of the air out of the eggs that you have spent so long whisking in.

Fold through the remaining ingredients and your mixture should be thick and gloopy. I used Horlicks Malt Powder, but you could also use a supermarket’s own brand. The malt powder just gives the Malteser Bronuts a lovely hint of malt flavour.

I also added in some chocolate chips because why not?! I didn’t add Maltesers to the actual brownie mixture because when they touch the liquid, they tend to get really soggy and soft.

Now the easiest way to get the brownie mixture into the doughnut moulds is by using a piping bag. If you have added chocolate chips to the mixture you need to use a large enough piping bag that they won’t get stuck. I recommend a large round nozzle like this one. Or if you are using a disposable piping bag you could just cut around 1cm from the bottom of the bag.

Pipe the brownie mixture into the doughnut moulds until they are around ¾ full and pop them into the oven. You will know the bronuts are baked because they should look dry on top and have a slight wobble to them. I wouldn’t recommend using a cake skewer to test the inside of them because you want them to be slightly gooey.

Decorating the Malteser Bronuts

Leave the bronuts to cool completely in the moulds. If you try and take them out while they are still warm, they will most likely just break.

Once they have cooled completely melt the milk chocolate in the microwave and dip each bronut into the melted chocolate. Put them onto a wire rack or lined oven tray before decorating them with Maltesers. I opted for two Maltesers and crushed some extra Maltesers to sprinkle over the top.

Alternatives

The beauty with this recipe is you can make these Bronuts in any flavour you want. Just replace the Malt Powder with plain flour and use your favourite chocolates.

Equipment

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