These Bourbon biscuit brownies would make a delicious gift for the Bourbon biscuit lovers in your life (if you can resist eating them first, that is!).
Bourbon biscuit brownies
Tuck into this Bourbon biscuits brownies recipe by Blondies Kitchen – easy to make and oh-so-indulgent!
Brought to you by Blondies Kitchen
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- 375g (13oz) good quality dark chocolate (at least 70% dark – Lindt or Green & Blacks work well)
- 250g (9oz) unsalted butter
- 6 medium free-range eggs
- 375g (13oz) golden caster sugar
- 170g (6oz) plain flour
- a pinch of salt
- ½ a pack of Bourbon biscuits
- sprinkles, a few of your fave chocolate bars and a tin of Carnation caramel, for decorating
Preheat the oven to 175°C/Gas Mark 3. Line a 20x20cm (8x8in) square tin with baking parchment.
Melt the butter in a small pan over a medium-low heat on the hob. You can do this in the microwave if you prefer. Once melted, turn the heat up so the butter starts bubbling vigorously. Remove from the heat.
Tip in the chocolate, then stir to combine with the butter until it melts and turns shiny and glossy. Set aside to cool a little.
In a large bowl, whisk together the sugar and eggs until combined. You can do this by hand until all the lumps of sugar are removed.
Pour in the butter and chocolate mix, and combine with a spoon or whisk. Tip in the flour with a pinch of salt and fold together really well.
Put 6-7 bourbon biscuits in the base of your tin, haphazardly as you like. Spoon over the brownie batter, until every last bit is in the tin.
Decorate with extra bourbon biscuits on top, swirl through some of the caramel, sprinkles or any of your favourite toppings!
Bake on the middle shelf of the oven for 25-30 minutes, or until the top has formed a crust and the very middle has a little wobble. Leave to cool in the tin before slicing.
For extra perfect slices, chill the brownie overnight in the fridge and slice the following day. Use a hot knife dipped in boiling water between slices for sharp edges. Enjoy with a cuppa!