Have you ever tried biscuit brownies? Wondering what that is? Alright, let me simplify it for you. I am talking about brownies that are made with the leftover or broken biscuit pieces in the box jar.
All right, then this recipe might be for you:
- If you like gooey brownies then this recipe is for you.
- If you like easy and quick dessert recipe then this recipe is for you.
- If you like to eat healthily then this healthy recipe is for you.
- If you are looking for the eggless brownie recipe, then this recipe is for you.
- If you like “leftover ka makeover” then this recipe is certainly for you.
So all in one, this recipe is for everyone.
The beauty of these eggless biscuit brownies is only 4 ingredients and just 20 minutes of time.
Generally, in the rainy season, we are left with many soggy cookies and biscuits, and similar was the case with me. My biscuit jar was full of broken and leftover whole wheat jaggery biscuits. To make the best use of them, I baked these lovely and delightful biscuit brownies.
I love contrasts and to me “sweet and sour” makes a perfect contrast. To kill the sweetness of biscuits and mask the bitterness of chocolate, I added cranberries. I believe cranberries haven’t got the much-deserved attention it should, but I love to munch them. Remember my cranberry pistachio cookies, I still love them.
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
Chocolate Biscuit Brownies Recipe
This is going to be one of your best recipes ever. It’s easy, quick, and a show-stopper dessert recipe for all your get together. Make this recipe, when you need that extra attention from your visitors.
So the four ingredients required for our super simple biscuit brownies are:
- Powdered leftover biscuits
- Chopped cranberries
Isn’t it too simple to remember the ingredient list?
My other popular brownies recipes:
Let’s make the chocolate and milk solution first. To make the milk chocolate solution, pour milk in a saucepan and bring it to boil. Switch off the flame and add chopped chocolate to it. Let it rest for 5 minutes and stir.
In a mixing bowl, mix wet and dry ingredients. Add chopped cranberries and mix it again.
Meanwhile, keep the oven for preheating to 160 °C.
During my workshops, many attendees asked if they could grease the cake tin, instead of using parchment paper. I recommend using good quality parchment paper when it comes to baking brownies. I rely on Oddy parchment paper.
Baking Hack: Using parchment paper helps in easy demolding without creating any mess.
Now pour the batter into the tin. Sprinkle chopped nuts and dry fruits.
Now, bake our special chocolate biscuit brownies.
PS: We use toothpick test for cakes and muffins. A toothpick test helps us understand if the cake or muffin is baked properly. However, this test does not work with gooey brownies, so don’t try and rely on the toothpick test.
Just bake the brownies for 15 minutes. After 15 minutes take the pan out of the oven.
Our biscuit brownies are ready. Slice them into 9 equal squares and serve. These Gooey Biscuit Brownies will be an immediate hit in your family. Get ready for that extra appreciation.
- 150 gm Whole Wheat Biscuits Leftover
- 120 gm Chocolate Lindt 70%
- 100 gm Cranberries
- 100 ml Milk
- 20 gm Nuts and Dry Fruits Chopped
- In a saucepan, take milk and bring it to the boil. Add chopped chocolate and keep it aside until chocolate melts.
- In a mixer grinder, make the powder of leftover biscuits.
- Transfer the powdered biscuits in a mixing bowl. Add chopped cranberries.
- Start adding melted chocolate and keep stirring. The batter should be smooth.
- Meanwhile, preheat the oven to 160 °C.
- Pour the prepared batter into an 8x8 inches baking pan lined with parchment paper.
- Garnishing it with chopped nuts and cranberries is totally optional.
- Bake this brownie mixture into a preheated oven for 15 minutes.
- Once baked, demold the brownies and cut into squares.
- I have used Lindt’s 70% chocolate, feel free to use chocolate of your choice.
- I used leftover whole-wheat biscuits. You can use any leftover cookies/biscuits for the same.
- This recipe does not need baking powder or baking soda. So don’t add anything.
- This recipe doesn’t need butter or oil. So don’t add.
- For accuracy in the recipe always use kitchen weighing scale.
- Use Conversion Table to convert cups into grams and vice versa