Bourbon Biscuit Brownies
These fudgy brownies are paired with a layer of crunchy bourbon biscuits, creating a nostalgic dessert that you won't stop eating!
Equipment
- 9x9" 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
Storage:
These brownies can be stored for up to a week in a refrigerated airtight box. Don’t forget to heat them in the microwave before serving
Tips & tricks:
- 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.