Oreo, good. Bourbon, good. Brownies, GOOD. It’s a triple threat situation and we want it in and around our mouths quicker than you can say Bruce Bogtrotter.
Double up on your batches, betches!
Dunking biscuits in tea? Yawn! This Bourbon and Oreo brownie hybrid is the only way to eat the nation’s favourite biccies. So double up on your batches, betches – lockdown pudding just levelled up.
SERVES 8
PREP:
30 MINS
COOK:
30 MINS
EASY
INGREDIENTS
Ingredients
- 200g dark chocolate
- 140g plain flour (or you can substitute this for self-raising flour for a denser brownie)
- 200g caster sugar
- 20g cocoa powder
- 1tsp baking powder
- 80ml vegetable oil
- 1 tsp vanilla extract
- 240ml soya milk
- 1/2 pack of Bourbon biscuits
- 1/2 pack of Oreo biscuits
Pre-heat the oven to 180 degrees, then create a bain-marie by filling a small saucepan halfway with water to simmer.
Place a heatproof bowl on top of the saucepan, making sure the bottom isn’t touching the water, then break up your chocolate into the bowl and let it melt over a low heat.
Whilst the chocolate is melting, sift together the flour, sugar, baking powder and cocoa into a large mixing bowl and whisk to combine.
Add the oil, milk and vanilla into the dry mix and whisk until just combined, then pour in the melted chocolate.
Crumble in a few biscuits, mix again until just combined making sure there is no dry mix around the sides or bottom of the bowl then pour into a lined tin.
Scatter the remaining Bourbon and Oreo biscuits over the top. Bake for 30 minutes or until a toothpick comes out clean.
Let the brownie cool completely before removing from the tin and cutting into thick glorious slices. Serve/ smash the whole lot. This is lockdown guys, we’re stepping it up.
