Chocolate Bourbon Biscuit Brownies

15 Jun 2020


Chocolate Bourbon biscuits truly are the gift that keep on giving. You've got two chocolate biscuits, which are fairly solid, so they won't crumble to piece in your hand, but they're crunchy, deliciously chocolatey and they've got the adorable 'Bourbon' stamped into the top. These are then sandwiched together with chocolate cream in between - smooth, sweet and a little relief from the hard crunch of the biscuits. All together they're a recipe for success, but do you know what's an even better recipe for success? Sticking them in a batch of brownies.

Yes, this week, I'm back with another baking post, which is long overdue, considering Matthew and I are baking every weekend at the minute. It's just a fun thing to do together and plus, we really enjoy eating what we make. So not too long ago, I made custard cream blondies, which I thought were a total disaster, hence why they didn't feature. And the following week, I thought 'let's reverse it', and that's how the chocolate Bourbon biscuit brownies were born.

If I've said it once, I've said it a thousand times - brownies are one of my favourite things to make. They're incredibly easy to whip up, they taste delicious and they go down a total storm with absolutely anyone. Plus, they're super versatile, so if you want to put a little bit of a twist on them, the chances are that they're gonna come out of the oven looking spot on and tasting great.


Now, I can't lie, this brownie recipe is nothing ground-breaking. In fact, it's the same recipe that I use for 99% of all of my brownies because I think I've hit the nail perfectly on the head with it. It's got just the right amount of everything in it to make the bake super fudgy and dense, and providing a good platform for extra goodies. You can get all sorts of variations from just one basic recipe and I've tried adding orange juice, chilli flakes, raspberry jam and all sorts! As long as you use the same plain chocolate, butter, caster sugar, eggs, coffee, self-raising flour, salt and vanilla extract measurements, you can add anything extra to spice it up. But if you veer away from the ingredient amounts slightly, like adding orange juice in, adjust the recipe slightly to fit, so add more flour if you add more liquid, etc.

You might be thinking 'coffee? Did I just read that right?' and yes, there is a smidgen of coffee in these brownies, but it isn't enough to keep you awake at night or running to the loo every 2 seconds. It's just 2 tablespoons, which helps to give the brownies that rich and fudgy texture, and it also brings the flavour of the chocolate to the forefront. Honestly, don't skip out on adding the coffee! You can't taste it at all and I don't even like coffee, so I wouldn't be telling you to add it if it was noticeable.

One thing I loved about these brownies was that they were a texture sensation. As the tops were laced with chunks of Bourbon biscuit, you would get the unmistakable crunch, but with the gooey brownie underneath, it was a stunning fusion of hard and soft. Honestly, you've got to try it for yourselves to understand what I mean!


You will need:
225g plain chocolate
225g unsalted butter
3 eggs
225g caster sugar
2 tablespoons black coffee
75g self-raising flour
Pinch of salt
200g milk chocolate chips
5ml vanilla essence or extract
200g chocolate Bourbon biscuits (or similar)

  1. Preheat your oven 180c/160c fan/gas mark 5. Line a 13" x 9" tin with greaseproof paper.
  2. Break the plain chocolate into squares and place in a heatproof bowl with the butter. Set the bowl over a pan of barely simmering water and leave for 5-10 minutes, stirring occasionally until the mixture is melted and smooth. You could also do this in the microwave if you wish, taking care not to burn the chocolate. Remove the bowl from the pan and leave to cool for 5 minutes.
  3. In a separate bowl, beat the eggs, sugar and coffee until smooth, then gradually beat in the cooled melted chocolate mixture.
  4. Sift the flour and salt over the mixture, then fold in together with the white chocolate chips and vanilla extract.
  5. In a small bowl, break your Bourbon biscuits into large chunks
  6. Pour your brownie mixture into the prepared tin and spread it right to the edges. Place the broken pieces of biscuit on top, either in a pattern or at random (I like the random look, it makes them feel more homemade)
  7. Pop the tin into the oven and bake for around 35-40 minutes or until just firm in the centre. You won't want to bake it for too much longer than this, as your brownies will be dry.
  8. Remove your brownie slab from the oven and leave it to cool fully in the tin before turning it out and slicing the whole thing into bars or squares.

These brownies are so incredibly decadent and moreish, and as you may have imagined, they go perfectly with a cuppa! They're simple and quick to make, and look kind of impressive when you slice the whole slab up. If you're a biscuit fan, I promise you, they've got your name all over them!

If these brownies have taken your fancy, then you should absolutely give them a go and don't forget to share your photos with me. It absolutely makes my day to see other people following my recipes!

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@thenorthernist