This Bourbon biscuit brownie recipe is a winner to steal anyone’s heart, and you don’t even need Valentine’s Day as the excuse. I’ve given it an alternative birthday cake before, and it’s not hung around for very long. The key here is the Bourbon biscuits which work well for decoration and that all-important crunch.
15 bourbon biscuits (I use Waitrose Essential)
100g butter, chopped
200g chopped dark chocolate
200g golden caster sugar
100g plain flour
1tsp baking powder
Heat the oven to 180C/fan 160C/gas 4. 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. Carefully cut into pieces for the top. Roughly chop the rest of the bourbon biscuits into chunky bits.
Melt the butter and chocolate together in a microwave or a bowl set over a pan of simmering water. Cool to room temperature. 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.
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.
Scatter over the reserved bourbon biscuit bits. Bake for 25 minutes or until the top is shiny and the middle just set. Cool completely, then lift out of the tin and cut into squares.
Loved the idea of the Bourbon biscuit brownie? Try this cherry and walnut recipe?