Easy biscuit brownies
Biscuit brownies are a family favourite for a lunchbox treat or picnic.
They combine my fondness for chocolate brownies with my children’s love of biscuits with a cream filling, are fun and easy to make and reasonably fool-proof as they are meant to sink when they’re cooked. In fact they are better when they’re a bit squidgy.
- 125g soft butter
- 200g caster sugar
- Two eggs
- 50g cocoa powder
- 100g plain chocolate
- Chocolate spread (optional – see method)
- Two tablespoons milk
- 75g self-raising flour
- One packet (about 150g) bourbon creams broken up into small pieces
Melt the chocolate and milk in a microwave or in a glass bowl set over a pan of hot water and when it is liquid, allow it to cool slightly before beating it in to the butter, sugar and eggs mixture.
Bake at Gas mark 3/170 degrees C for 25 to 30 minutes until nearly cooked - a skewer inserted into the middle will come out a little bit sticky.
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