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:
- Preheat a fan-forced oven to 180C (or 350F) and line a square 20cm baking tin with baking paper. Set to the side
- 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
- Add eggs, vanilla, salt, cocoa powder and almond flour/meal to the bowl and stir until ingredients are well combined
- Fold in your chocolate drops and remaining roughly-chopped dark chocolate chunks to the brownie mixture. Once combined, pour into your lined baking tin
- Poke bikkie pieces into the mixture, varying the depths for an even spread of bikkie pieces
- 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
- 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!
- 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.