Wednesday 19 June 2019

Indulgent Bourbon Brick Brownies Recipe

I mentioned when I posted a photo of these Bourbon Brick Brownies on Instagram that they're definitely not one of the prettiest bakes ever, but I don't always think that matters. I bake because I enjoy it and at the moment I'm loving trying out some new recipes like this one, and to be honest though they're a bit messy, for a first attempt I'm actually pretty happy. They taste out of this world too. I've always struggled to find the perfect brownie recipe but this is it, so even if you don't want to include the biscuits, they'd be beautiful on their own or would be a great base if you wanted to experiment and add other ingredients. I'm thinking of using this recipe next with some lotus spread swirled on top! Obvs without the biscuits.
stack of bourbon brownies on heart shaped wooden chopping board
100g butter
200g golden caster sugar
200g dark chocolate, chopped into small pieces
2 tsp vanilla extract
2 eggs
100g plain flour
18 bourbon biscuits (depending on size of cake tin)

1. Pre-heat your oven to 180 degrees (160 fan) and grease and line a square baking tin. The original recipe I found recommended a 20cm one but I just went for what I had which was close enough
2. Split the bourbon biscuits in half. I've recommended 18 because if you do have an exact 20cm square tin, then that amount will fit perfectly but I only managed to get 13 in mine, so really it's one of those things you just need to work out at the time depending on your specific cake tin. You can then arrange them neatly in rows, filling side up, leaving a small gap between them. Chop or break up the remaining halves of the biscuits and set aside
3. Put the butter and sugar into a saucepan and warm over a medium heat until the sugar dissolves. Stir occasionally
4. Take the saucepan off the heat and add in the broken up chocolate and vanilla extract. Keep stirring until the chocolate has fully melted
5. Add in your two eggs and use a hand-held electric whisk if possible to beat them in until the mixture is thick and velvety
6. Sift in the flour, gently folding until combined and then add in the remaining broken up biscuits. Give it one final mix and then pour carefully over the bourbon biscuits in the tin
7. Place in the oven for around 40 minutes, I find I usually have to keep checking them towards the end as they can one minute still be too gooey in the middle but then the next they're ready to come out! If you insert a skewer it should come out a little sticky rather than completely clean
8. Leave to cool completely in the tin, this is so important as the brownie will firm up making cutting it easier
9. Remove the brownie from the tin, place a board/wire rack on top of it and carefully flip over. Peel off the baking paper and then cut into bricks!
collage - to the left is the bourbon biscuits lined up in the cake tin, and to the right is the brownies when they had just come out of the oven
These were just the ultimate brownies. Crisp on the outside but warm and gooey in the middle. I can finally say I made a really good batch of brownies! I'm sure I'll be making these a lot from now on, and I really hope you give them a try too!

Follow Me - FacebookTwitterInstagramPinterest & Bloglovin!


Lady Writes said...

Your food posts make me want to cook all the time!! These look amazing x

AlishaValerie said...

These look great, I need to make a vegan version! 💜

With love, Alisha Valerie x |

Tiffany Timms said...

Thank you! That's so lovely xx

Tiffany Timms said...

Ahh you definitely should! They're amazing x

Lisa's Notebook said...

Oh my goodness, these look absolutely delicious. My all time favourite biscuits are bourbons, closely followed by custard creams. These look as if they'd keep relatively well too? (Not that I'd expect to have to keep them, haha). Delicious, thank you for sharing! Lisa x

Heather Nixon said...

They look so yummy - I'll have to try a vegan version x

Tiffany Timms said...

I love bourbons so couldn't wait to make these! They do keep really well too. We had ours for at least 3 days but I think they could last for around 5 if stored well. A Tupperware would be fine :) xx

Tiffany Timms said...

I think they'd work really well vegan too, hope you try them x

jennyinneverland said...

Oh my goodness, WOW! These look incredible!


Sophie said...

They look so cute with the Bourbons in! I bet they taste amazing x


Tiffany Timms said...

Thank you Jenny! x

Tiffany Timms said...

They really did, I can't wait to make them again x

Joy said...

They look absolutely amazing!

Cora - Tea Party Princess said...

Daaaaamn they look incredible. I can almost feel my teeth protesting haha.
I think I'll definitely give this a go. Yum.
Cora |

Anonymous said...

Wow. Might be a good idea to credit the original creator of this recipe Frances Quinn instead of trying to pass it off as your own. Not cool at all.

Hannah. said...

These look soooo good! Bourbons are vegan so I'm totally going to work out a vegan version for these 😍

Sarah said...

Well they look amazing x I would love to try some of those, they look really tasty x

© Food and Other Loves . All rights reserved.
Blogger Template Made By pipdig