Malteaser fudge brownie bars

13th May 2020

These Malteaser fudge brownie bars are so moreish! I speak from experience, it’s hard to stop at one… or two!

These bars define ‘fudgey’ and that’s down to not using and flour or raising agent. I also like to leave mine in the fridge for a couple of hours before cutting them.

I wanted to add a little texture to these so used a share bag of Malteasers to mix through the batter and it’s definitely a good combo! You can use any biscuit or chocolate you fancy though, I just had these in the house.

Now lets talk banana, I know some people aren’t a fan and when they hear banana brownies- they’re out! But trust me on this one, these are rich and the banana adds to the fudgey texture! I mean just look at the inside…

What I love so much about these bars is they’re only 144 calories! I know they aren’t the thickest brownies, like what you would get at your local bakery, but they make the perfect snack for those sweet cravings and they taste unreal!

Let me know if you give this a recipe a try by tagging me Instagram and Facebook!

Malteaser fudge brownie bars

Recipe by Sarah's Healthy KitchenCourse: Snacks


Prep time


Cooking time






  • 250g ripe bananas (2 large or 3 small)

  • 50g caster sugar

  • Pinch of salt

  • 45g smooth peanut butter

  • 45g unsalted butter

  • 1 large egg

  • 30g cocoa powder

  • 100g bag of Malteasers


  • Preheat oven to 180°c and line a brownie tin with parchment.
  • Add the bananas to a large bowl and mash until a smooth puree.
  • Add the butter to a bowl and melt carefully in the microwave, then add to the bananas, along with the sugar, salt and peanut butter. Beat until thoroughly combined.
  • Add the egg and cocoa powder and beat again for 1-2 minutes.
  • Bash the bag of Malteasers with a rolling pin so some of them are broken but not all of them. Add 3/4 of the bag to the mixture and fold through.
  • Pour the mixture into the prepared tin then scatter the remaining Malteasers over the top. Bake for 20 minutes then allow to cool completely in the tin.
  • Remove from the tin and place in the fridge for at least 1 hour before cutting into 12 squares.
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