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These Bourbon Biscuit Fudgy Brownies are a delightful take on the classic brownie. Packed with milk chocolate and Bourbon biscuit chunks, these really are a fabulous British/American fusion bake. If you’re unaware, Bourbon biscuits are an English chocolate biscuit – crisp with a layer of milky chocolate cream in the middle.
These are dense and fudgy with a little texture contrast from the biscuits and chocolate. They make a fabulous warm dessert, served with ice cream. Alternatively, I do recommend eating from the pan with a spoon. Or you could always let them cool, slice and serve as normal. All are good options.
For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. These make a great bake sale treat, and the recipe is easily doubled. They keep well in an airtight container for a few days.
For my Bourbon Biscuit Fudgy Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Millionaire’s Brownie Bites or these Malted Chocolate Brownies. For videos and baking inspiration, head on over to my Instagram.
Bourbon Biscuit Fudgy Brownies
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Melted Butter
- 100 g Light Brown Sugar
- 100 g Granulated Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 80 g Plain Flour
- 30 g Cocoa Powder
- 150 g Milk Chocolate Chopped
- 75 g Bourbon Biscuits Chopped
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8" Square Pan with greaseproof paper.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. Add the vanilla and mix again.
- Now, add the chocolate slowly (check it first, to make sure it isn't so hot that it will cook the eggs) and combine once again.
- Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Fold in the chopped chocolate and most of the biscuits.
- Pour the batter into the lined pan, press some of the remaining biscuits into the batter (purely for decoration) and bake approx 25-30 minutes. Remove pan from oven once cooked, and leave the brownies in the pan on a wire rack until totally cooled. Then slice and serve!
