I discovered these somewhere in the depths of the Interweb a while back. I had seen an image of some brownies with bourbon biscuit stuck in the top on Pinterest I think so I looked up a basic recipe and went from there. What a chore it was to experiment with chocolate! Funnily enough I am 'allergic' to chocolate, it brings on hideous migraines in lightening time, but that doesn't really hold my back.
Who doesn't like chocolate, even if it brings on 'one of my heads', and the gooier these are, the better! Don't under-cook though, its not chocolate sauce we are after...
A great pal of mine is a baker for a trendy place in London and she has adopted / adapted this recipe so it getting about a bit!
There are a few variations I have tried and will give them their own air time soon.
Ingredients
15 Bourbon Biscuits
100g Butter
300g Dark Chocolate
3 Eggs
250g Golden Caster Sugar
100g Plain Flour
1 tsp Baking Powder
30g Cocoa Powder
Method
1. Heat the oven to 180ºc / 160ºc fan. Line a 20x30cm rectangular brownie tin with baking parchment. Keep 5 of the bourbon biscuits for decoration and use a sharp knife to cut them down the middle and separate the two sides. Roughly chop the rest of the bourbon biscuits into chunky bits
2. Melt the butter and chocolate together, I do this in a non-stick saucepan, but it can be done in glass bowl over simmering water
3. 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
4. Fold the chocolate mixture into the egg mixture then sift on the flour, baking powder and cocoa powder. Add the chopped bourbon biscuit pieces, combine fully and spoon into the tin. Try not to lick the spoon...
5. Push the left over biscuit halves into the top of the mixture and bake for 20-25 minutes or until the top is shiny and the middle just set.
6. Cool completely, then lift out of the tin and cut into squares
7. Enjoy!
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