Brownies with Sultana Biscuits!

Brownies. They're a classic for a reason – rich, chocolatey, and always a crowd-pleaser. But what if we told you there’s a simple way to make them even better, adding a chewy texture and a hint of fruit that will truly set them apart? Our secret: Noel's Sultana Cookies.

Sultana Biscuits Noel - 220g

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Noel's Sultana Cookies aren't just for dipping in tea. Their subtle buttery flavour and those plump, sweet sultanas bring something special to a fudgy brownie. When you bake them into the batter, they soften slightly but still hold their shape, giving you pockets of chewy fruit and a delightful, tender crumb that complements the dense chocolate perfectly. It’s a way to add texture and a gentle sweetness without overpowering the rich cocoa.

INGREDIENTS:

• 1 cup (226g) unsalted butter, melted

• 2 cups (400g) granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 cup (85g) unsweetened cocoa powder

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup (125g) all-purpose flour

• 1 cup (170g) chocolate chips (dark or semi-sweet)

• 1 cup (about 150g) Noel's Sultana Cookies, roughly chopped or crumbled

PREPARATION:

1) Prep Your Oven and Pan: Heat your oven to 175°C (350°F). Lightly grease and flour baking pan, or line it with parchment paper, leaving some overhang to lift the brownies out later.

2) Mix Wet Ingredients: In a large bowl, whisk the melted butter and sugar together until they're well combined. Beat in the eggs, one at a time, mixing thoroughly after each. Stir in the vanilla.

3) Combine Dry Ingredients: In a separate medium bowl, whisk together the cocoa powder, baking powder, salt, and all-purpose flour.

4) Bring it Together: Gradually add the dry ingredients to the wet mixture, stirring only until just combined. Don't overmix the batter.

5) Fold in Chocolate and Cookies: Gently fold in the chocolate chips and your chopped Noel's Sultana Cookies.

6) Bake: Pour the batter evenly into your prepared pan. Bake for 25-30 minutes. You'll know they're done when a toothpick inserted into the centre comes out with moist crumbs, not wet batter. Remember, slightly underbaked brownies are usually the best for a fudgy texture.

7) Cool Down: Let the brownies cool completely in the pan on a wire rack before you cut them into squares. This patience pays off for neat, firm pieces.

Our Master Tips!

• Don't overmix the batter: This keeps your brownies fudgy, not cakey. Just mix until the ingredients are incorporated.

• Don't overbake: This is probably the most important rule for fudgy brownies. They'll continue to cook slightly as they cool.

• Let them cool: It’s tempting to cut into warm brownies, but letting them cool completely helps them set and gives you those clean, dense squares.