Yield
6 SERVINGS
Difficulty
Beginner
Total Time
150 mins
Ingredients
Brownie
200g Tim Tam Double Coat
80g Salted Pure Butter
57g Tim Tam Original (to grind)
150g Castor Sugar
4tbsp Full Cream Milk
2 Egg
45g Wheat Flour
1tsp Cocoa Powder
Frosting & Garnishing
180g Whipping Cream
40g Sugar
60g Dark Chocolate Chip
40g Fresh Milk
3pcs or more Tim Tam Chewy Caramel (toppings)
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Moist and fudgy on the inside topped with cream and Tim Tam bits. It is the perfect brownie, right? We agree. These definitely don’t need to be served with ice cream, but we won’t stop you if that’s your move.
Directions
Brownie
- Pre-heat oven at 170C, grease 7×7 inch square pan and layer with baking paper.
- Grind Tim Tam Double Coat biscuit until fine. Tips – freeze the Tim Tam biscuit in the refrigerator before grinding. This will ease the grinding process.
- Melt butter and pour into the grinded Tim Tam. Stir until combined and let it cool.
- Add full cream milk and castor sugar into the batter, mix well but not too long.
- Add two eggs and stir until well combined.
- Next, fold in the flour and cocoa powder, mix well using spatula.
- Pour the batter into the baking pan (size 7×7 inch) and sprinkle with Tim Tam Chewy Caramel on top of the batter.
- Bake in the oven for 30 minutes. Remove from the oven and let it cool.
Frosting & Garnishing
- Whisk the whipping cream and sugar until reaches stiff peaks and spread evenly over the brownie. Chiller for 1 hour.
- Melt dark chocolate chip with fresh milk in the microwave (30 sec interval) and mix well with Tim Tam Original (grind).
- Spread it evenly over the brownies and let it set in the chiller 4 hour or overnight.
- Top the brownies with your preferred Tim Tam Chocolate biscuit.
- Served chilled.
Products Used
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