Thermapen Recipes

Fudgy Bourbon Biscuit Brownies

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.