Timmy’s Biscuit Brownie

Ingredients

• 3 whole eggs

• 300g caster sugar

• 160g chocolate, melted

• 160g butter, melted

• 125g plain flour

• 50g cocoa

Method

Prepare the chocolate base

1. Melt butter and chocolate together over a bain-marie (or gently in the microwave). Stir until smooth and fully combined.

Whisk eggs & sugar

1. In a bowl, whisk whole eggs until slightly frothy.

2. Gradually add caster sugar while whisking continuously.

3. Continue whisking until the mixture becomes pale, thick, and creamy.

 Combine the mixtures

1. Ensure the melted chocolate mixture is warm but not hot.

2. Slowly pour the chocolate mixture into the egg-sugar mixture, folding gently with a spatula until smooth.

 Add dry Ingredients

1. Add plain flour and cocoa powder.

2. Fold gently until the mixture becomes thick and mousse-like, with no dry pockets remaining.

 Add flavourings & mix-ins

1. Add a small amount of orange zest for aroma.

2. Add a splash of Kahlúa and a small amount of espresso.

3. Fold in white chocolate buttons.

4. Chop or break Timmy biscuits into chunks and fold them into the batter.

 Prepare for baking

• Line a baking tin with parchment paper.

• Pour the brownie batter into the tin, spreading it evenly.

• Press additional Timmy biscuits pieces into the top of the batter for decoration.

 Bake

• Bake at 160°C for 30 minutes.

• Remove from the oven and let the brownies rest for 30–40 minutes before slicing.

• For a firmer texture, chill in the fridge overnight, then bring to room temperature before serving.