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Tea and biscuit brownies

By: Martha Collison

Published: 26 Jun 20
Updated: 18 Jul 24

Is there a more comforting combination than tea and biscuits? A brew and a bourbon biccy are always better shared, but that’s not so easy these days. Martha Collison’s tea and biscuit brownies are the solution: if you can’t get together with a neighbour or friend for a catch up, bake these and drop some round to them to show you care. The brownies are pretty sturdy so they’ll even survive a trip in the post (if packed carefully) to faraway loved ones.

Martha is a Tearfund ambassador, currently supporting its Coronavirus emergency appeal, and is encouraging those who bake this recipe to give away half in a random act of kindness.

Easy
June 2020

Test kitchen approved

Hands-on time 20-30 min, cooking time 20-25 min

Martha is a Tearfund ambassador, currently supporting its Coronavirus emergency appeal, and is encouraging those who bake this recipe to give away half in a random act of kindness.

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Ingredients

150g light brown sugar
225g caster sugar
225g butter
2 x English breakfast teabags
150g 70% dark chocolate, chopped
3 medium free-range eggs
125g plain flour
75g cocoa powder
Custard creams, bourbon biscuits and Malted Milk biscuits to decorate

You’ll also need…

23cm x 23cm square tin lined with compostable baking paper

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Method

Heat the oven to 200°C/180°C fan/gas 6.
Put the sugars and butter in a large saucepan over a medium heat until the butter has melted. Simmer for 5 minutes to allow the sugar to begin to melt, stirring all the time. Remove from the heat.
Add the contents of the teabags (discard the paper bags) and the chopped dark chocolate to the warm sugar and butter mixture and stir it in until it has completely melted. Leave to cool to room temperature.

When the mixture is cool enough to touch comfortably, beat in the eggs. Add the flour and cocoa powder, then stir briefly to combine (you don’t want to overbeat the mixture or your brownies will become too cakey).
Scrape the mixture into the prepared tin and arrange the biscuits over the top. Bake for 20–25 minutes or until the top is shiny and slightly cracked. Allow to cool completely, then cut into squares.

Please note: This recipe has not been tested in the delicious. test kitchen.