These are a really rich brownie, packed with bourbon biscuits and chocolate. They're great with a hot cup of tea, or a glass of milk if you're feeling nostalgic!
Triple Chocolate Brownies with a Bourbon Biscuit Base
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| Bashed up Bourbon biscuits |
Makes 24 pieces
Ingredients:
Bourbon Base:
50g plain flour
400g Bourbon biscuits (plus approx. 10 extra for decorating the top of brownies)
100g dark brown sugar
100g unsalted butter
125g golden syrup
Brownie Topping:
250g chocolate (a mixture of dark and milk, depending on what you prefer)
250g unsalted butter
4 large eggs
150g dark brown sugar
1 tsp vanilla extract
75g plain flour
0.25tsp baking powder
1 tbsp cocoa powder
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| Biscuit base before cooking |
Pinch of salt
Oven at 180oC fan/190oC electric
Method:
1. Crush the Bourbon biscuits in a bowl - either crumbling them with your hands, or with the end of the rolling pin - then add the flour and mix together.
2. In a pan over a medium heat, mix the butter sugar and syrup in a pan and stir until the butter has melted and everything is combined.
3. Add the butter mix to the Bourbon mix and stir until combined.
4. Press the mix into a lined and greased baking tray and bake in the centre of a preheated oven at 180oC for 10-15 mins, until it is getting slightly browner around the edges, and is starting to resemble a sponge-like mix.
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| Cooked base and raw brownie topping |
5. Whilst the base is baking make the brownies; heat the butter and 250g of chocolate over a bain marie until smooth.
6. In a separate bowl, combine the eggs, brown sugar and vanilla extract. Whisk until the mix is pale and thick.
7. To the egg mix, add the flour, cocoa, baking powder and chocolate and salt. Stir gently until smooth.
8. Once it’s cooled slightly, carefully add the melted butter and chocolate to the egg and flour mix, taking care not over mix or the chocolate will seize and go grainy.
9. Once the Bourbon base is cooked, pour the brownie mix over the top. Cut up the remaining 10 Bourbon biscuits in half diagonally and press gently into the top of the raw brownie mix. Return to the oven for a further 25-30 minutes.
10. To test the brownie use a skewer or sharp knife; you want to take the brownies out of the oven when the skewer comes out slightly dirty still, so your brownies will still be fudgy once they’ve cooled.
Brownies before baking
11. Once baked leave to cool and set in the tin - they will be very soft, but leave them to cool completely and they'll set up nicely. Cut into 24 pieces and serve.
These are best a day or two after baking, as the base becomes slightly less sweet, but still cuts through the richness of the brownie topping.
They'll keep for up to a week in an airtight container.
Happy Baking,
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| Cooked brownies |
The Baking Ginger xx
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| Brownies ready to eat! |
