Tea and Biscuit Brownies
Is there a more comforting combination than tea and biscuits? I’m hard pressed to find one, but a brew and a bourbon are always better shared, which can be a tricky thing to do in this current season! The conversations that happen over a cuppa are always some of the best, right?
That’s where this recipe comes in; if you can’t get together for a catch up, why not bake these and drop them round, to show you care? They are pretty sturdy, so will survive a trip in the post if packed carefully, to those we love who don’t live close by. I’m building up a repertoire of ‘post-friendly’ bakes (not something i’d ever thought of before Coronavirus hit!) and can confirm these pass the test and made it the their recipient unharmed. I package them up using these boxes I found on Amazon. A random act of kindness, sure to make someone’s day!
Many of you will know that I am an ambassador for the global aid charity Tearfund, and a real supporter of their work to lift the most vulnerable out of poverty. Tearfund are working in some of the poorest countries, where life is already difficult for many, to help reduce the spread of coronavirus and minimise the potential it has to destroy lives and livelihoods.
This Act of Kindness recipe has been created by myself to encourage us all to connect with our communities. If you bake it and share it, please consider donating towards vital prevention measures in the vulnerable communities we support. You can find out more here: https://www.tearfund.org/latest/act_of_kindness_bakes/.
Tea and Biscuit Brownies: Act of Kindness bakes
Makes 16 brownies, to keep or to share!
Ingredients
150g light brown sugar
225g caster sugar
225g butter
2 x English Breakfast teabags
150g dark chocolate, chopped
3 eggs
125g plain flour
75g cocoa powder
Custard creams, bourbon biscuits and Malted Milk biscuits, to decorate
Method
Preheat the oven to 200°C/180°C fan/gas 6 and line a 23 x 23cm square tin with baking parchment.
Put the sugars and butter into a large saucepan and heat on medium until the butter has melted. Gentle heat the mixture for five minutes to allow the sugar to begin to melt, stirring all the time. Remove from the heat.
Add the contents of the teabags (discard the paper bag) and the chopped dark chocolate to the warm sugar and butter mixture and stir it in until it is completely melted. Leave to cool to room temperature.
When the mixture is cool enough to touch comfortably, beat in the eggs. Add the flour and cocoa powder before stirring briefly to combine. You don’t want to overbeat the mixture or your brownies will become too ‘cakey’.
Scrape the mixture into the prepared tin and arrange the biscuits over the top. Bake for 20–25 minutes or until the top is shiny and slightly cracked. Allow to cool completely, then cut into squares. These brownies will keep for up to a week in an airtight container.
