With Christmas comes presents, and more often than not lots of chocolates! Yummy! However, usually in the New Year lots of us want to have a chocolate and indulgence detox, and this means that a lot of chocolates either get demolished before December 31st, in a mad eating up frenzy OR, in my case, get put away in my cupboard and I will think up ways of baking with them during those first few months of the new year.
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.