There seems to be a bit of a trend at the moment for brownies with all kinds of sweets and biscuits added to the top to give an extra dimension to these absolute classic bakes. Doing the rounds on Instagram which caught my eye were Bourbon brownies, in particular Frances Quinn's version (Former GBBO winner). Her food imagination and photography is always beautiful and well worth checking out.
I have used my own brownie recipe which combines cocoa and melted dark chocolate topped with neat rows of Bourbons, making a brownie which perfectly compliments a good cup of tea. Time to get dunking!
Ingredients:
220g butter
180g caster sugar
150g light muscovado sugar
50g cocoa powder
50g dark chocolate (70%)
1 tsp vanilla extract
2 eggs
120g plain flour
1 packet of Bourbons - I used 13 ontop of my batter, but you can add more or less depending on how you want your brownies to look.
Method:
Preheat your oven to 180C/ 160C fan assisted and line a brownie tin.
In a saucepan over a low heat melt together the dark chocolate and the butter. Do this slowly otherwise the chocolate may burn. When fully combined remove from the heat and add in the two types of sugar, cocoa powder and vanilla extract.
Allow to cool for a few minutes then mix in the eggs. Finally fold through the flour then pour the mixture into your prepared tin. Arrange the Bourbons on top of the mixture - I like things to be neat and organised so I arranged mine in rows, however you could break up the biscuits and scatter over or do a different type of pattern.
Bake for 25 minutes until the have firmed up but still wobble a little, as they will continue to cook when you take them out of the oven.
Allow to cool fully in the tin, then slice up and enjoy.
I have used my own brownie recipe which combines cocoa and melted dark chocolate topped with neat rows of Bourbons, making a brownie which perfectly compliments a good cup of tea. Time to get dunking!
Ingredients:
220g butter
180g caster sugar
150g light muscovado sugar
50g cocoa powder
50g dark chocolate (70%)
1 tsp vanilla extract
2 eggs
120g plain flour
1 packet of Bourbons - I used 13 ontop of my batter, but you can add more or less depending on how you want your brownies to look.
Method:
Preheat your oven to 180C/ 160C fan assisted and line a brownie tin.
In a saucepan over a low heat melt together the dark chocolate and the butter. Do this slowly otherwise the chocolate may burn. When fully combined remove from the heat and add in the two types of sugar, cocoa powder and vanilla extract.
Allow to cool for a few minutes then mix in the eggs. Finally fold through the flour then pour the mixture into your prepared tin. Arrange the Bourbons on top of the mixture - I like things to be neat and organised so I arranged mine in rows, however you could break up the biscuits and scatter over or do a different type of pattern.
Bake for 25 minutes until the have firmed up but still wobble a little, as they will continue to cook when you take them out of the oven.
Allow to cool fully in the tin, then slice up and enjoy.
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