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Fudgy Biscuit Brownies

Fudgy Biscuit Brownies

By Sobeys
Why make regular brownies, when you can make cookie-studded brownies?! It’s as easy as pressing Panache Belgian Biscuits into the brownie batter before baking.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 1 cup semi-sweet or dark chocolate chips 250 mL
  • ⅓ cup unsalted butter 75 mL
  • ½ tsp sea salt 2 mL
  • ½ cup granulated sugar 125 mL
  • ¼ cup packed brown sugar 60 mL
  • 2 large eggs
  • 1 tsp pure vanilla extract 5 mL
  • ½ cup all-purpose flour 125 mL
  • 1 pkg Panache Belgian Biscuits or Danish Cookies 400 g

Directions

4 steps

  1. Step 1

    Position rack in centre of oven, then preheat to 180°C (350°F). Spray a 9x9-in. (23x23-cm) baking pan with oil, then line with overhanging parchment.

  2. Step 2

    Combine chocolate with butter and salt in a microwave-safe medium bowl. Microwave on medium until almost melted, stirring halfway through, 1 to 2 mins. Stir until smooth. Stir in granulated and brown sugars. Set aside to cool slightly, about 5 mins.

  3. Step 3

    Whisk eggs, one at a time, into chocolate mixture until combined. Whisk in vanilla extract. Gently whisk in flour until combined. Scrape batter into prepared pan. Smooth top, then arrange biscuits over brownie batter.

  4. Step 4

    Bake until edges are firm and a skewer inserted into centre of brownie comes out with only a few moist crumbs sticking to it, 25 to 30 mins. Remove pan to a rack to cool completely before cutting brownie into squares, about 2 hr.