Once again, it is Friday Food on Saturday. I've spent quite a lot of this week sleeping. I think I may be getting a cold?? Anyway, these are not too taxing as you don't need the mix-master. I made them last night and then went to bed at about 6-45pm and just didn't get up again until this morning.
Don't do what I did when I was baking the brownie- I ignored the timer when I was talking on the phone and so the brownie isn't terrifically squidgy. There is some squidginess in the centre, but there's usually a lot more.
For a 20cm, or 8 inch, square cake tin you will need 10 biscuits, which is handy because TimTams now come in packets of 11. You can substitute any chocolate biscuit really, I fancy making Chocolate Royals or Mint Slice brownies one day.
The recipe uses White TimTams, and if there were any at the supermarket I would have interspersed them amongst the brown ones. There were not. The White ones look very effective, but are perhaps not chocolaty enough for proper chocolate people.
I made this recipe in a slice tin, used 16 TimTams and increased the recipe by a third.
Warning- there may be spelling/typing or even making sense errors. I am a bit beastly careless this morning.
TimTam Brownies makes 10 large or 20 smaller pieces
- 200g good dark chocolate
- 180g butter, cubes
- 200g brown sugar, I used dark brown
- 3 eggs
- 110g plain flour
- 10 TimTams
Grease and line a 20cm tin and set out the TimTams to check they will fit. You could probably fit more if you squeezed them in. Preheat the oven to 180*C.
Chop or break up the chocolate and melt it along with the butter. I usually use the microwave on medium in 1 minute bursts. Remove before it is totally melted and stir till smooth. It says allow to cool, but if you melt it this way it is not too hot.
Pour about half the mixture into the tin and arrange the biscuits. It is a tad tricky pouring the rest over top, so it might be sensible to spoon it over, otherwise the biscuits can go sidewaysie. I know this because I had to poke a knife about in the brownie straightening them up. Bake for 35 minutes. I usually turn the tin half way through and also check a little early. I learned from BH&G that to see if a brownie is cooked, you press half way between the edge and the centre and if it springs back and is firm, then the brownie is cooked. There shouldn't be any cracks on top really. This is way too cooked.