Bourbon And Custard Cream Brownies
These gooey brownies are topped with classic biscuits... because why not?
Recipe type: Dessert
Ingredients
- 175 g unsalted butter, cubed, plus extra to grease
- 150 g dark (70%) chocolate, chopped
- 3 medium eggs
- 300 g caster sugar
- 75 g plain flour
- 40 g cocoa powder
- 100 g white chocolate
- 5 each Bourbon and Custard Cream biscuits
Instructions
- Melt the butter and chocolate together in a heat-proof bowl set over barely simmering water, stirring occasionally and making sure that the base of the bowl does not touch the water. Set aside to cool down for about 20 mins.
- Melt the white chocolate in exactly the same way and set aside.
- Preheat the oven to 180ºC (160ºC Fan) and lightly grease and line a 20.5cm (8in) square tin with baking parchment. Beat the eggs and sugar together until moussey (about 5 mins).
- Fold the dark chocolate mixture into the egg mixture with a large spoon. Sift over the flour and cocoa powder, add a pinch of salt and fold in until combined.
- Tip the mixture into the prepared tin and spread to level. Dollop spoonfuls of white chocolate onto the brownie and swirl with a cutlery knife to marble. Press the biscuits into the top, then bake for 33 minutes (until there is no wobble when you gently shake the tin). Allow to cool completely in the tin and then chill in the fridge before slicing into 16 equal squares.
