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Triple Choc-a-BlockBrownies

There’s only one thing better than our Choc Chip bikkies, and that’s warm, gooey triple-chocolate brownie slice made with our Choc Chip bikkies. Enjoy! 

What you’ll need:

  • 200g of dark cooking chocolate, roughly chopped
  • 125g of butter, softened
  • 3 eggs, room temperature
  • 3/4 cup of caster sugar
  • 1 tsp of vanilla extract
  • Pinch of salt
  • ¼ cup of cocoa powder
  • 1 cup of almond flour or blanched almond meal
  • ½ cup of white chocolate drops
  • 5 x packets (10 biscuits) of Aussie Biscuits Choc Chip biscuits, roughly broken into bite-sized pieces.

How to make it: 

  1. Preheat a fan-forced oven to 180C (or 350F) and line a square 20cm baking tin with baking paper. Set to the side
  2. Using a microwave-safe bowl, add ¾ block dark cooking chocolate, sugar and butter – melt in the microwave, stirring every 30 seconds. Allow to cool slightly
  3. Add eggs, vanilla, salt, cocoa powder and almond flour/meal to the bowl and stir until ingredients are well combined
  4. Fold in your chocolate drops and remaining roughly-chopped dark chocolate chunks to the brownie mixture. Once combined, pour into your lined baking tin
  5. Poke bikkie pieces into the mixture, varying the depths for an even spread of bikkie pieces
  6. Bake for 30-40 minutes, until a crust has formed on the top. If you poke with a skewer, you should have some small crumbs and a bit of ‘wet’ batter – this helps with the fudginess. They will continue to cook a bit more while cooling. If you like your brownies quite fudgy, aim for 30 minutes’ cooking time
  7. Allow brownies to cool completely before cutting into 12 squares. Waiting is the hardest part, but we promise it’ll be worth it in the end!
  8. You can store these brownies in an airtight container in the cupboard or fridge for up to 7 days.

Notes:

  • You can substitute caster sugar for half caster and half brown sugar
  • If you prefer, you can use all-purposed flour, but the brownies might end up being less fudgy and have a little bit more of a cake texture. Trust us, almond flour/meal is worth it 😉
  • If you want that cracked, meringue-like top on your brownies, simply beat your eggs and sugar in a separate bowl, with a hand mixer or stand mixer, for 5 minutes until very pale and fluffy. You don’t need to form stiff peaks. Then slowly fold into your mixture. Fold until just combined – you don’t want to overmix here, or you’ll lose the air you just created.