Brownies… They’re always a good idea, right?
This biscuit brownies are the best way to make use of those biscuits you won’t eat, save them going stale – use them in a batch of these brownies. Whether you have a festive bumper pack or just the odds and ends sitting in the tin, make use of them instead of just scoffing them down.
These are perfectly timed, especially considering Mother’s Day is just around the corner here in the UK and as many of you can relate, with the woman/women (whether that’s your mom, aunt, nan or other female relative) who raised you, can probably guzzle down enough tea and/or coffee to drown a small village… These brownies perfectly compliment either hot beverage, however you take them – it’s a win-win really.
When it comes to the biscuit selection on top, you can really use whichever biscuits you like – the choice is versatile. If you’re using biscuits with a cream and/or jam filling, they may burn easier due to the sugar but seeing as they’re not in the oven too long, it doesn’t always happen. I used a box of Family Circle, as it’s what I had in but this is the perfect way to use those biscuit barrel leftovers.
Now, get the kettle boiling as we have a batch of brownies to make, these will sure go down a treat.
Anyway, let’s get started, shall we?
280g melted butter.
450g granulated white sugar.
180g plain flour.
2 tsp vanilla extract.
90g cocoa powder.
150g milk chocolate chips.
150g-200g broken biscuit, assortment.
Before you start making anything, you’ll want to do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f and getting any equipment you need ready such as a mixing bowl and a whisk. Don’t forget to line your 9×13 inch baking tray with parchment paper.
To start on the brownie batter, you’ll want to add your melted butter and cocoa powder sugar into large mixing bowl and whisk the two together until well combined.
Then go ahead and add in the granulated sugar and mix it in until it’s fully incorporated. Give the bowl a good scrape down, this is just to incorporate any bits that may not have been fully worked in.
Add your eggs and mix until they are fully incorporated. As the eggs are incorporated, the mixture will become smoother and glossier.
After that you can add in the plain flour and chocolate, fold those in using a spatula, this will lower the chances of over mixing the brownie batter. Once your brownie batter is ‘clear’ from any single ingredient, stop mixing.
Go ahead and grab your lined baking tray and transfer the brownie batter directly into it. Spread and level it out as you need – then place in the oven and bake for 10-15 minutes, it should be a little more baked around the edges and pretty raw in the centre.
One the brownies have had the first 10-15 minutes, you can then go ahead and place the biscuits on top in whichever patter/assortment you like, I just placed them randomly and they all fitted pretty well. If you place the biscuits correctly, most of the brownies should have at least 2 or more biscuits on – not a full sized one of course but it gives you choice and variety! Then go ahead and place it back into the oven and bake for a further 10-15 minutes or until baked (a tester should come out almost fully clean).
Once the brownies are baked, leave them in the tin and let them cool fully. Then place in the fridge overnight, this helps to make the brownies extra dense and easier to cut up – this isn’t essential but really helps.
When you’re ready to slice the brownies up, you can cut them up into however many pieces you wish. I cut mine into squares, that way you get the most out of each brownie – the dense, fudgey and biscuity goodness. The more sweet treats the better – don’t even try to disagree.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.