Do you love Bourbon biscuits? Do you love brownies? Well this is the recipe for you! It’s been a while since I’ve baked anything and I’d seen these on the Olive Magazine website when I saw the recipe for the Custard Cream blondies I made a while ago so I decided to give them a go.
You will need a 20 x 30cm rectangular baking tray. Surprisingly, you would think that the biscuits would become crunchy but actually they go soft. Make sure you don’t over bake them as I found that some of the brownies cut from the outside were a little dry rather than the squidgy, fudgey texture you want in a brownie. You could cut 16 larger brownies or 20 smaller brownies (depending on how hungry you are!) These were popular with Mr Birdie’s work colleagues – which was a relief as he has some new colleagues who like to bake!
15 Bourbon biscuits
100g butter (chopped)
200g dark chocolate (chopped)
250g golden caster sugar
10g plain flour
1 teaspoon baking powder
1) Heat your oven to 180C/fan 160C/gas 4. Line your baking tray with baking parchment.
2) Keep 5 of the bourbon biscuits for decoration and use a sharp knife to cut them down the middle and separate the two sides. Carefully cut into nice pieces for the top. Roughly chop the rest of the bourbon biscuits into chunky bits.
3) Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Set aside to cool to room temperature.
4) Whisk the eggs and sugar together with electric beaters until the mixture is pale, has doubled in volume and leaves a trail when you pull the whisk out.
5) Fold the chocolate mixture into the egg mixture then sift on the flour, baking powder and cocoa. Fold this in then stir in the chopped bourbon biscuit pieces. Spoon into the tin and smooth down.
6) Scatter over the reserved bourbon biscuit bits. Bake for 25 minutes or until the top is shiny and the middle just set.
7) Cool completely, then lift out of the tin and cut into squares.