I had some Soreen Malt Loaf (the pre sliced variety) that was a few days after its best before date which I was sent with my Degustabox UK delivery earlier this month. Although I could have toasted it, as I had a playgroup to attend the next day and needed to bake some cakes, I decided to add some to my very easy peasy chocolate brownie recipe – the same one that I used to make my Creme Egg Brownies . Knowing how squidgy brownie is anyway, and how squidgy malt loaf is I figured that the two could work well together.
Guess what? The combination of chocolate brownie together with gooey Soreen malt loaf pieces running through it was delicious, and very easy to make.
- 5 slices of sliced malt loaf
- 1 jar of chocolate spread
- 2 eggs
- 100g self raising flour
- Pre heat the oven to 180oC / 160oC (fan)
- Line a brownie tin (mine is 7 x 7 inches) with greaseproof paper
- Put the chocolate spread, flour and eggs into a bowl and beat together until the mixture becomes smooth
- While this is happening , break up /cut the malt loaf slices into large crumbs and add to the brownie batter and then stir through
- Pour into the brownie tin and smooth over the top
- Place in the oven and cook for 30 minutes
- Remove and the brownie should still have a slight wobble to it
- Allow to cool in the tin before removing and cutting into squares
I would never have thought to use Soreen malt loaf like this but it made for a lovely squidgy brownie and it must have been good, as there was none left at the end of the playgroup group session!