200g Gingernut and custard cream biscuits
100g Dark chocolate
160g Caster Sugar
70g Plain Flour
100g Milk Chocolate
Decorations ( Smarties, sprinkles)
In a food processor add the gingernut and custard cream biscuits, blitz until crumb like texture.
Melt the 50g of butter and pour into the crumb mixture and mix well.
Press into a baking paper lined oven proof dish
In a glass bowl add the butter and dark chocolate
Melt the chocolate and butter in the microwave for 20 seconds at a time until completely melted.
Add the flour, sugar and eggs
Stir all the brownie ingredients together until smooth and shiney looking.
Pour over the biscuit base, and bake in the oven at 170c for about 25-30 minutes.
Melt the chocolate and pour of the brownie
Spread evenly over the brownie
Decorate with brown/orange smarties, chocolate strands and crisp balls.
Leave overnight in a cool place to allow to set
Cut in smaller pieces