Biscuit Brownies

This is an old favourite which most of us have eaten in one form or the other. The addition of the chocolate layer on top adds a creaminess and turns a kids-party-favourite into an adult snack! Keeps well in a sealed container at room temperature.

2 X 200g packets plain biscuits
250g butter
60ml condensed milk
30ml golden syrup
45ml cocoa powder, sifted
30 sugar
160g dark chocolate; I used De Villiers Dark Chocolate, Intense
160g white chocolate; I used De Villiers White Chocolate, Raspberry, Vanilla and Almonds

Line two 20cm X 20cm baking tins with baking paper.
Put the biscuits into a plastic bag and crush them with a rolling pin. Pour the biscuit pieces into a large mixing bowl.
Add the butter, condensed milk, syrup, cocoa powder and sugar to a small saucepan and melt together over a low heat.
Stir the mixture until completely smooth and amalgamated.
Pour the runny mixture onto the biscuit pieces and mix well, making sure that all the pieces are covered in it.
Divide the mixture between the two prepared baking tins and smooth the top with the back of a spoon. Press down to compact the mixture.
Refrigerate for 10 minutes.
Chop the dark chocolate into small pieces and add it to a heatproof bowl that sits on a saucepan of simmering water. Stir every now and then until the chocolate is melted. Pour onto one of the baking tins with brownies.
Repeat the process with the white chocolate and pour over the other batch of brownies.
If you want to prettify the brownies with edible flowers, now is the time!
Place the two baking tins in the refrigerator for 30 minutes.
Slice before serving.

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