I don't know about you, but if I were to visually associate any one type of food with the word bake or baking, brownies would probably come top of that list. It is the ultimate idea of coming home to a kitchen filled with the warm smells of chocolatey goodness straight out of the oven!
In my younger years, my memories of brownies are mostly from school bake sales, where I somehow was always drawn to them out of the many goodies laid out on the table. Fifty pence well spent! More recently however, brownies have come to symbolise an impromptu 11pm bakefest in the kitchen, followed by much gorging with the husband while sitting on the sofa infront of the TV. Isn't this what all married couples do?!
I admit I prefer the chewier fudgy kind of brownie, but after having made the dense, sweet coconut ice squares, I was looking for something a bit more cakey. Paired with the classic British digestive biscuit, this made a lovely spongey yet still chocolatey brownie. If you enjoy your tea and biscuits, then make sure you also make a cup to go with these!
Cakey Biscuit Brownies
Makes about 12 squares
3/4 cup butter
1 and 1/2 cups sugar
1 and 1/2 tspns vanilla extract
1/2 cup chocolate chips/pieces (I used half white and half milk)
1/2 cup self-raising flour
4 tblspns cocoa powder
1/2 tspn baking powder
Pinch of salt
3/4 cup broken digestive biscuits
Preheat oven to 180 degrees celsius. Line a square 9x9 in. baking tin. Melt the butter in a microwave safe bowl, on medium heat for about two minutes in the microwave. Stir in the sugar and vanilla. Add the eggs in one at a time, beating well after each addition. Sift the flour, cocoa and baking powder, adding slowly to the mixture, until well incorporated. Be careful not to over mix. Stir in the biscuit pieces, and pour batter into baking tin. Bake for about 40 minutes, and leave to cool before cutting into squares.