Ovomaltine Crunch Brownies


We all know that there is a universal love for chocolate. And we all know that brownies may well be one of the greatest vehicle to contain that rich chocolate flavour along with some decadence and fudgey goodness. But let’s move away from being boring and ordinary and jazz things up a little this Valentines day. I’m pretty sure you wouldn’t want to bore your loved ones with the same gifts as last year, or the year ago, or on any other occasions. 
When I first saw this Nutella Crunch Brownies, I knew that it had to be on my “MUST BAKE” list. After all, chocolate makes the world go round and what’s not to love about Brownies topped with Nutella? And then, I got my hands on this heavenly spread…
This Ovomaltine Crunchy Cream is literally the spreadable version of our all time favourite Ovamaltine drink. It has a slightly more chocolatey taste than Nutella, and is sweeter and richer as well. And unlike the smooth consistency of Nutella, this one contains crunchy ovaltine granules, thus making it both crunchy and creamy at the same time. You can eat it right out of the jar, it’s delightful all on its own. It’s a life changer. I’m sorry Nutella.
I decided to top the brownies with this instead. And because it is slightly sweeter than Nutella, I reduced the amount of sugar in both the brownie batter itself and in the topping, and used dark chocolate for the topping. The last thing you would want is your date to suffer from diabetes :p
What I really love about this recipe is that the crunchy topping provides that much needed texture contrast that allows you to keep eating through every bite of fudgey, dense and chocolaty brownie. Don’t get me wrong. The brownie is all good on its own, but the topping just makes it all the more interesting and exciting. Feel free to use regular rice krispies instead of these coco pops (chocolate rice krispies) if you prefer to avoid some chocolate overload. But, chocolate makes the world go round doesn’t it? And it definitely makes the world a sweeter place. 🙂
Ovomaltine Crunch Brownies 
Adapted from Crust Bakes 
Yields 1 8×8 inch-sized brownie
70g unsweetened chocolate, melted and cooled
80g unsalted butter, softened
150g granulated sugar
1 large egg + 1 yolk
1 tsp vanilla extract
75g all-purpose flour
Ovomaltine Crunch Topping:
150g dark chocolate chips
120g Ovomaltine
9g unsalted butter
30g (1 small box) rice krispies
Preheat oven to 350F/175C. Greace a 8x8x4 inch pan or line with foil and spray lightly with nonstick cooking spray.
In a large mixing bowl, combined the melted chocolate and butter and stir until smooth. Add the sugar and stir with a wooden spoon until well blended.
Add the eggs and vanilla and mix well. Mix in the flour and nuts, if using, and stir. Pour the batter into the prepared pan.
Bake for 30-35 minutes, or until the edges appear to be set. The center should still be soft. Do not overbake.
While the brownies are baking, place the chocolate chips, nutella, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted.
Remove from heat, add the cereal and mix well.
Allow this to cool for 3 minutes or so. Spread the mixture evenly over the brownies once they’re baked. Refrigerate until chilled before cutting.
This entry was posted in Dessert, Quick/Easy, Recipe (Baking/Cooking), Snack, Vegetarian and tagged , , , , , , , , , , , , . Bookmark the permalink.

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