Bourbons are great. Not only are they delicious (Smooth chocolate buttercream sandwiched between two crunchy chocolate biscuits) but their shape means that they make a great dunker; There really is nothing worse than the moment of horror upon realising your chosen dunker is too wide to fit in your cup of tea #britishproblems. Invented in 1910 by the biscuit company Peak Freans, Bourbons have remained a popular choice in the UK especially alongside their sister biscuit, the Custard Cream.
I decided to have a go at this idea after seeing it on Francis Quinn‘s Twitter page, however the actual brownie recipe is one I found in Olive Magazine. I have to say they turned out quite well; the crunch of the chopped up Bourbons contrasts nicely with the soft brownies. However next time I would probably use a smaller tin so they were a bit less chunky.
Prep Time: 50 mins
100g of Butter, chopped
200g of Dark Chocolate, chopped
250g Golden Caster Sugar
100g Plain Flour
1 tsp Baking Powder
30g Cocoa Powder
1 packet of Bourbon Biscuits
1.Preheat the oven to 160°C/ 320 F/ Gas Mark 4.
2. Melt the butter and chocolate in a heatproof bowl over a pan on simmering water then put it to the side to cool.
3. Whisk the eggs and sugar together until pale, doubled in volume and it leaves a trail when you pull the whisk out.
4. Fold the cooled chocolate mix into the egg mix.
5. Now sift in the flour, cocoa powder and baking powder and then fold.
6. Line a 20×20 inch brownie tray with baking parchment.
7. Pull apart 15 Bourbon biscuits and place on the bottom of the tin.
8. Chop up the remaining biscuits and fold in to the brownie mix.
9. Pour the brownie mix into the tin.
10. Place in the oven for 30 minutes.
11. Take out of the oven and leave to cool. Then cut in to 15 pieces.