Another Tejal Creation was made in the kitchen!
200g Shortcake Biscuits
140g Milk Chocolate
1/4 Tsp Salt
10g Cocoa Powder
150g Light Brown Sugar
150g Self Raising Flour
100g Crumble mix (50g Flour Plain, 25g Caster Sugar, 25g Cold Butter)
Into a food processor add 200g of biscuits ( I used shortcake biscuits).
Whizz up until all crumbled into fine biscuit crumbs
Measure out 100g of cold butter
Melt the butter in the microwave for about 30-45secs
Pour the melted butter into the biscuit crumbs
Mix biscuit crumble and butter together.
Pour into a foiled line baking tray
Press down into the foil lined baking tray and put to the side.
Into a glass mixing bowl add 140g Milk chocolate ( I used left over Easter eggs) and 120g Butter.
Melt the butter and chocolate in the microwave heating for 30 second intervals until all melted.
Into the melted chocolate butter add 150g light brown sugar, 10g cocoa powder and 1/4 tsp salt.
Mix together the mixture well until all combined.
Add 150g self-raising flour to the chocolate cake brownie mixture.
Stir quick until part of it is mixed, and then add 4 eggs
Mix the batter well, ensuring all combined and mixed through. I usually do this by hand.
Pour the chocolate brownie cake batter over the biscuit base.
Use 100g of Crumble mix, if you don’t have pre-made then in a food processor add 50g Flour Plain, 25g Caster Sugar, 25g Cold Butter and whizz up, sprinkle over the brownie cake mixture.Bake in the oven at 180c for 25-30 mins until all baked. Check with cake tester if needed.
Remove the foil from the baking tray
Slice into 16 generous pieces and enjoy warm or cold.
I should have the 3 distinct layers biscuit, brownie cake and crumble.
These are light and tasty, with the hint of chocolate flavour and subtly sweet without being over powering.