Gooey dark chocolate brownies filled with crushed bourbon biscuits. This bourbon brownie recipe will be a treat for any lover of these traditional British biscuits, especially with the perfectly fudgy centre.
Ingredients
- 200g dark chocolate
- 100g dark brown sugar
- 200g white or granulated sugar
- 250g unsalted butter (ideally at room temperature)
- 3 medium eggs
- 50g cocoa powder
- 75g plain flour
- Pinch of salt
- ½ tsp baking powder
- 13 bourbon brownies
You will also need a baking tin (we used a 23 x 23 cm brownie tin)
Directions
- Preheat your oven to 180 °C.
- Weigh out your sugar and put it into a mixing bowl.
- Cut the butter into small cubes to make it easier to mix and add to the bowl.
- Using a blender or food mixer, mix these until you have a creamy texture, and all the sugar and butter are combined.
- Once blended, add 1 egg and mix again. Repeat for the remaining eggs.
- Melt your chocolate. Using a bain marie is the best method as it allows much better control of the temperature of the chocolate.
- Whilst the chocolate starts to melt, weigh out the flour, cocoa, salt, and baking powder. Give this a little mix to combine the ingredients.
- Once the dry ingredients are combined, start stirring the chocolate. Dark chocolate should not exceed 32 °C, so make sure to keep stirring to prevent hot spots.
- Keep checking the temperature with your Thermapen. Once the chocolate reaches 32 °C, remove from the heat and continue to stir. Not all the chocolate will have melted at this temperature but keep stirring, and it will melt.
- When all the chocolate has been added, pour in some of the flour and cocoa mix and fold. Again, add one-third at a time.
- After all the flour mixture has been added, break up 5 bourbon biscuits and fold them into the brownie mix.
- Lightly oil a baking tin and add the brownie mix to the tin. Spread the mix evenly across the tin.
- Cut the remaining 8 bourbon biscuits in half and place on top of the mixture.
- Put the brownie mix in the oven at 180°C for 30-35 minutes.
- Check the internal temperature using your Thermapen. You’re looking for 82 °C for perfectly fudgy brownies.
- Leave to cool in the tin for two hours. Move to the fridge for a few hours and then slice into even pieces.
