I’m not a food stylist!
Ok, that out of the way… here’s the recipe for what I did here. they were pretty good, even though I slightly over cooked them. I still prefer my brownies with pecans or walnuts, but this was a “whim cook-fest” and I didn’t have any nuts on hand!
1.5 cups brown sugar
2 tablespoons water
150g block cooking chocolate
1/3 cup cocoa powder
1 teaspoon vanilla extract
4 farm fresh eggs (from my wood delivery guy!)
1 1/3 cups plain flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pack Tim Tam Crush biscuits
Preheat oven to 180° C.
Prepare a baking pan with butter and grease-proof paper.
Combine sugar, butter, and water in a medium heavy duty saucepan. Bring to the boil while stirring constantly then remove from heat and cool, stirring occasionally.
Add the block chocolate, broken into pieces and then stir until smooth. Stir in vanilla extract.
Add eggs one at a time, stirring well after each addition. It’s important that the mixture is not too hot or you’ll get scrambled eggs! I tipped my mixture into a metal bowl before adding the eggs to help cool it down, but then I was in a hurry to eat brownies!
Add the cocoa, flour, baking soda, and salt and stir until everything is blended and smooth.
Add the biscuits chopped into approx 2cm pieces (roughly into quarters) as well as all the crumbs. This is where I would add nuts if I’d had them, or anything really. You could add dried cranberries at this stage – I reckon that would be delicious!
Pour mixture into baking pan and put into oven for 20-25 minutes.
Check with a sharp knife to see if it comes out just a little sticky. If it doesn’t, put back in the over for another 5 minutes and check again. Remember that you want them a little UNDER-done, rather than over. They will set in the fridge also, as they have real chocolate in them.
When cooked, remove from the oven and set the tray on a cooling rack.
You want them to be still a little warm (well, I like them that way!) so when almost cool, cut them in the tray into squares and serve dusted with a little icing sugar. I tried them with raspberry jam and yoghurt! and it was delicious, but plain, or dusted with cocoa or served with cream is all good 🙂