Bittersweet Brownie Bar

Inspirational credit goes to Karen at Baking in a Tornado who seems to push indulgence to the very limit and always leaves me drooling for more. Her Kit Kat brownie Bars  left me feeling like I needed to go for a run just looking by at it.

I always use dark muscovado (unrefined cane sugar), in place of other sugars, when working with a chocolate base. If you have it, it will add even more richness. However, in this recipe, brown sugar works well as a substitute. If you need to use caster or white sugar, you may want to add a ¼ cup more. Avoid using larger granules like raw sugar as these will be more difficult to dissolve.

Bittersweet Brownie Bar without chocolate.

Biscuit base

150g Scotch finger
biscuits

60g butter

Brownie mix

105g plain flour (¾ cup)
35g self raising flour (¼ cup)
110g muscovado sugar (½ cup)
35g cocoa powder (⅓ cup)
¼ teaspoon salt
1 large egg
125mls buttermilk (½ cup)*see below for substitute
75g cup melted butter (¼ cup)
1 teaspoon vanilla extract

125mls hot fresh brewed coffee (or 1 teaspoons instant coffee in ½ cup boiling water)

---Method---

• Preheat oven to 180°C

Base

• Place biscuits and butter in the food processor to combine.

If you don't have a processor, place the biscuits in a bag and crush using a rolling pin, melt butter and combine.

• Press base mixture into a lined 27x18cm slice tray (a little bigger will be fine too). I use a second tray the same size to press it all firmly and evenly down.

Brownie mix

•Place butter in a small pot or microwave safe bowl.

• Melt butter completely (on stove or in microwave) and stir in sugar, salt and cocoa powder until sugar is dissolved.

• Sift in flour and add all other ingredients. Stir well.

Combine

• Pour brownie mix over biscuit base and spread evenly. You can press cut wafer biscuits into the mix at this point if you want them.

• Bake for 20 minutes.

• Allow to cool for 10 minutes before removing from tray and cutting into squares.

*To make buttermilk substitute, place 1 teaspoon white vinegar in ½ cup and fill with milk. Let it sit for 5 minutes.