Tim Tam Brownie Recipe





Total Time

150 minutes



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.



  1. Pre-heat oven at 170C, grease 7×7 inch square pan and layer with baking paper.
  2. 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.
  3. Melt butter and pour into the grinded Tim Tam. Stir until combined and let it cool.
  4. Add full cream milk and castor sugar into the batter, mix well but not too long.
  5. Add two eggs and stir until well combined.
  6. Next, fold in the flour and cocoa powder, mix well using spatula.
  7. Pour the batter into the baking pan (size 7×7 inch) and sprinkle with Tim Tam Chewy Caramel on top of the batter.
  8. Bake in the oven for 30 minutes. Remove from the oven and let it cool.

Frosting & Garnishing

  1. Whisk the whipping cream and sugar until reaches stiff peaks and spread evenly over the brownie. Chiller for 1 hour.
  2. Melt dark chocolate chip with fresh milk in the microwave (30 sec interval) and mix well with Tim Tam Original (grind).
  3. Spread it evenly over the brownies and let it set in the chiller 4 hour or overnight.
  4. Top the brownies with your preferred Tim Tam Chocolate biscuit.
  5. Served chilled.

Products Used

Arnott’s Tim Tam Original 200g
Arnott's Tim Tam Original 200g