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Note: Maltesers can be replaced with Whoppers or any other malt ball candy.
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For the brownies:
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Preheat the oven to 180u00b0C (355u00b0F). Grease and line a brownie tin (whatever size you usually use is fine) with paper; set aside for later.
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Melt the butter and chocolate together in a microwave safe bowl at 30-second increments until melted together. Whisk together well.
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Sift the flour and cocoa powder into the bowl. Add in the sugars and combine well, using a whisk or wooden spoon. You can mix all of these ingredients together at once.
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Add the eggs, one at a time, whisking as you do. Make sure there are no streaks of flour or egg in the brownie mix.
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Chop 1 cup of the Maltesers (they do not have to be chopped neatly, just broken in any which way works fine). Add the chopped Maltesers to the brownie mix and stir in using a wooden spoon. Do not feel the need to stir them in too much, as you do not want to overmix the batter.
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Bake the brownies in the oven for 20 minutes. Remove brownies and allow them to cool.
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Once they have cooled, at least slightly (say 1/2 hour), make the ganache.
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For the ganache:
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Over a stove on low-medium heat, combine the cream and chocolate in a saucepan. Stir the mixture continuously until the cream and chocolate have melted together, creating an oozing chocolate-coloured ganache. Take the ganache off the heat and allow to cool slightly. This will thicken the ganache, as when it is on the heat it is quite thin.
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Do not allow the ganache to cool fully, but allow it to thicken. When it is rather thick but still easy to pour, spread the ganache evenly over the brownies. I recommend using a spatula to do this, as that way you will get all of the ganache from the saucepan and it will spread evenly across the top of the brownies.
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Top the ganache-covered brownies with the remaining Maltesers from the bag. You can chop these or leave them whole (though chopping them is prettier).
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Serve as you please. Warm or cold, these brownies are amazing.
