Bristol baker Alia Faisal shares her recipe for chocolate digestive brownies
Added on
February 22, 2013
‘These chocolate digestive brownies are a perfect combo of my all time favourites,’ says Bristol baker Alia Faisal.
‘I call them brownies with a twist. The twist comes from adding crushed digestive biscuits right at the end. Follow this simple recipe and bite into perfect brownies with a mellow crunch.’
Makes 10
Supported by
You will need
Method
Unsalted butter 175g
Dark chocolate 100g
Milk chocolate 100g
Chocolate digestive biscuits 150g, crushed
Plain flour 130g
Castor sugar 300g
Large free range eggs 3
Preheat the oven to 150°c/gas 2 and prepare a standard 23×33 cm brownie tray.
In a heat proof bowl, melt the butter and chocolate over a pan of simmering water making sure that the base of the bowl is not touching the water.
Once the chocolate and butter have completely melted and slightly cool add the flour and sugar and mix well. Now add the eggs and beat till it forms a smooth mixture.
Add crushed digestive biscuits and give it a quick mix by hand before pouring it into the baking tray. Bake for 35 minutes for the perfect chocolate digestive brownies that have a nice crust but squidgy and moist from the inside.
You will need
Unsalted butter 175g
Dark chocolate 100g
Milk chocolate 100g
Chocolate digestive biscuits 150g, crushed
Plain flour 130g
Castor sugar 300g
Large free range eggs 3
Method
Preheat the oven to 150°c/gas 2 and prepare a standard 23×33 cm brownie tray.
In a heat proof bowl, melt the butter and chocolate over a pan of simmering water making sure that the base of the bowl is not touching the water.
Once the chocolate and butter have completely melted and slightly cool add the flour and sugar and mix well. Now add the eggs and beat till it forms a smooth mixture.
Add crushed digestive biscuits and give it a quick mix by hand before pouring it into the baking tray. Bake for 35 minutes for the perfect chocolate digestive brownies that have a nice crust but squidgy and moist from the inside.
Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.
Cookie & Privacy policy
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
