These fudgy brownies are taken to a whole new level with a layer of delicious bourbon biscuits at the bottom. Made with just a few ingredients, this is going to be your new favorite brownie recipe.
Biscuits were a huge part of my childhood. Our cupboards were always stocked up with all of our favorite biscuits. While I loved all of them (still do!), my favorite were definitely the Bourbon biscuits.
If you haven’t heard of Bourbon biscuits, they’re two perfectly crisp, rectangle-shaped chocolate biscuits sandwiched with chocolate cream, and they’re absolutely delicious.
Lately I’ve been on a mission to create desserts with my favorite biscuits from childhood, and after the Little Hearts Ice Cream and the Hide and Seek Ice Cream Sandwiches were such a hit, I knew I had to make something with Bourbons. And here we are!
This simple recipe pairs my signature fudgy brownies with a layer of bourbon biscuits at the bottom. The biscuits provide the perfect crunch to the super soft and fudgy brownie layer and take it to a whole new level.
Let’s get into the recipe.
Fudgy Brownies
For the brownies, I have used my signature recipe. I highly recommend that you check out my full brownie guide for all the tips and tricks to get that perfect crackly crust that we all love!
Here are the steps for making the brownies.
- In a bowl, add the chocolate and butter and melt it in the microwave in 30-second intervals until fully melted, then mix until combined. You can use a mix of milk and dark chocolate or only milk, as per your preference.
- While the chocolate mixture is hot, add the brown and white sugars and whisk them in. The batter will look grainy at this step.
- Add the eggs and vanilla and whisk for 5-7 minutes until the batter looks fluffy and the sugar is almost completely incorporated.
- Sift the cocoa powder, flour and salt into the batter and fold it in using a spatula. until fully combined.
- Prepare your baking pan by placing a piece of baking paper at the bottom to avoid sticking. Add a very thin layer of the brownie batter at the bottom. This helps keep the biscuits in place.
- Create a layer of Bourbon biscuits, lining them evenly, then top with the remaining brownie batter. Smooth it out, then bake for 30-40 minutes. To check if the brownies are done, poke a toothpick in the center. It should still have a few wet crumbs on it. They will continue to cook internally even when you take them out of the over. Do not overbake the brownies as they will become dry
- Once the brownies have cooled completely, top with melted milk or dark chocolate and enjoy.
I like to use a pastry frame for this recipe as it makes the removal process a lot easier, but if you are using a square or rectangle baking pan, make sure to line it with baking paper and leave an overhang on both sides so that you are able to pick the baked brownies up easily.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Bourbon Biscuit Brownies
Equipment
- 9×9" rectangle baking pan
- Electric or hand whisk
Ingredients
- 113 grams milk and dark chocolate use a mix or only milk chocolate
- 175 grams unsalted butter
- 150 grams granulated white sugar
- 150 grams brown sugar can sub for white sugar
- 3 eggs
- 1/2 tsp vanilla extract
- 125 grams all-purpose flour
- 85 grams cocoa powder
- 1/2 tsp salt
- 3 packets Bourbon Biscuits
- 100 grams melted chocolate optional, for topping
Instructions
- Preheat the oven to 170 degrees Celsius.
- Line the brownie pan with baking paper/wax paper to avoid the brownie from sticking to the pan. Make sure to leave an overhang of baking paper on either side – this makes it easy to lift the brownies from the pan.
- Melt the chocolate and butter in a microwave-safe bowl or over a double boiler until both ingredients are fully melted and combined.
- Add the white and brown sugar to the chocolate mix and stir it with a whisk until combined while it’s still hot.* Make sure to mix it for at least 3-5 minutes (PS: the sugar will not dissolve completely, so don’t worry if the batter looks grainy at this point)
- Once the sugar is combined, add the eggs and vanilla extract, and whisk it again until the eggs are well incorporated into the chocolate batter.
- Add the sifted cocoa powder, all-purpose flour, and salt and fold them into the chocolate batter using a spatula or a wooden spoon. This takes some time and energy, so be patient while you’re doing it. There should be no streaks of flour left in the batter by the time you’re done mixing it all in
- In the prepared baking pan, add a very thin layer of the brownie batter at the bottom to help the biscuits stay in place. Place a layer of biscuits at the bottom, then top it with the remaining batter.
- Bake the brownies for about 30-40 minutes, until the brownies are cooked but still fudgy.* Once your top looks set and the test toothpick has some crumbs, your brownie is ready
- Take out your brownies and let them cool completely.
- Optional: Top the cooled brownies and top them with melted chocolate before slicing them.
Notes
- Melting chocolate: If you’re melting your chocolate in the microwave, do it in 30-second intervals and mix it around after every interval to stop it from burning. You can also melt it on the stovetop using a double boiler. A double boiler basically means placing a pot with chocolate over another pot filled with water. Chocolate cannot be melted directly on the stovetop as it will burn immediately, which is why we place the pot with chocolate over another pot filled with water, the steam from the boiling water in the pan below is what melts the chocolate. Make sure the water from the bottom pot is not touching the chocolate pan, or it may result in your chocolate seizing. Remember, chocolate and water are mortal enemies!
- Adding the sugar into the chocolate batter: It’s important for the chocolate mix to be hot when you add in the sugar, this helps the sugar dissolve in the batter and gives us that crackly top we love.
- Baking the brownies: Remember, we want the brownie to not be cake-y and still have a little goey-ness, so when you test it with a toothpick, the toothpick should have some crumbs and should not come out totally clean.
This is one of those recipes that will have you reminiscing about your childhood, but also feel like you’re eating a fancy dessert. Don’t forget to warm it and top it with vanilla ice cream to take it to another level.
If you like brownies, trust me you are going to LOVE these! If you give this recipe a try, don’t forget to let me know how you like it in the comments; and of course share it with me on Instagram.
Until next time!
