Thermapen Recipes

Fudgy Bourbon Biscuit Brownies

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.

A birds eye view of a bourbon brownie chocolate tray bake

3 bourbon brownies stacked up on a plate on a white table with a grey tea towel by the side of the plate. An orange Thermapen is showing, open on its side at the front of the image

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

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.

An orange Thermapen is taking the temperature of the melted chocolate brownie mix. The Thermapen is read 32 degrees

A man is pouring the chocolate brownie mix into an oven proof tray ready to place in the oven. A kitchen aid is to the side of the image and bourbon biscuits on a chopping board are at the front of the image ready to place onto the brownie mix.

An orange Thermapen is taking the temperature of the brownies as they are being pulled out the oven

A close up of 3 gooey chocolate brownies stacked up on a plate

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.