Easy biscuit brownies

Biscuit brownies are a family favourite for a lunchbox treat or picnic.

Easy biscuit brownies

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.

Making them is a great way to learn basic baking skills ready for more complicated things in the future.
My recipe was inspired by Lorraine Pascale's from her book Baking Made Easy and Hugh Fearnley-Whittingstall's ultimate double chocolate brownies from The River Cottage Year.


  • 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


Cream the butter and caster sugar in a bowl until light and fluffy. If your butter is fridge-hard Lorraine Pascale’s tip is grate it to speed up the softening process. I use an electric hand mixer (we all love licking the beaters) or you can use a wooden spoon.
Next, beat in the eggs and cocoa powder together (which stops the mixture curdling).

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.
For extra gooiness, you can add a tablespoon of chocolate spread at this stage.
Next, use a metal spoon to fold in first the flour and then three quarters of the biscuits broken into four or five pieces.
Spread the mixture into your brownie tin (approximately 15cm x 25cm) lined with baking parchment and crumble the remaining biscuits over the top.

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.
Allow to cool slightly, cut into squares and then leave to get completely cold on a rack before storing in an airtight container. These are also lovely served as a pudding with vanilla ice cream.
You can ring the changes by using different biscuits – I’ve used bourbon creams and Oreo cookies in the past but I’d be tempted to try any cream-filled biscuit which goes well with chocolate.
Photo: Crumbling the biscuits over the top before the brownies go into the oven by Maggie Christie.

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