Tim Tam Brownies so fudgy, any fudgier and they would have to be called a fudge.The following recipe is an adaptation of Salted Almond Tim Tam Brownies recipe from the Tim Tam manufacturer Arnott’s. Tim Tam is one of Australia’s favourite biscuits. From the original malted chocolate biscuit that was first released in 1964, it has now evolved into different flavours like White Chocolate, Salted Caramel and Double Coat with a few limited edition releases along the way.
What makes the Tim Tam Brownies irresistible? Rich and fudgy chocolate brownies (we could stop here but I’ll follow through), crowned with Tim Tam pieces and crunchy Almond flakes. With other brownies, like Triple Chocolate Brownies, I would prefer it served warm with a side of Vanilla Ice Cream. Tim Tam Brownies on the other hand need nothing else. Perfect served warm or room temperature, if you can wait that long. More importantly, this is very easy to make-you don’t even need a mixer!
What you need to make Tim Tam Brownies
- Fridge/Pantry – Butter,Dark Chocolate (at least 40% chocolate), Caster Sugar, Brown Sugar,Eggs,Vanilla Extract, Coffee Powder, Cocoa Powder, Baking Powder, Almonds(optional), Sea Salt flakes(optional). You can leave out the coffee powder, but I believe it enhances the chocolate flavour. For sugar, I have used a combination of brown and caster sugar, however you can use Caster or Brown Sugar alone. You can leave out the almonds, but I reckon they make the brownies extra special. And I’m pretty sure, this would also be good with other nuts.
- Packet of Tim Tams – Use any kind you like. I’ve made this with Salted Caramel and Double Coat-both delicious. If you don’t like/have Tim Tams, I’m sorry for you, but you can substitute with any cream filled biscuits like Oreo.
- Ideally you also need a square baking tin 20x20cm. If you don’t have that, I don’t see why you can’t use a round tin with similar dimensions.
Easy as..melt mix and bake
- Melt butter, coffee and chocolate in a small saucepan over low heat. Stir until smooth.Then add in sugars and vanilla. Set aside to cool slightly. Add eggs one at a time stirring well after each addition.
- Sift flour, baking powder, cocoa powder into a mixing bowl. Add the chocolate mixture to the flour mix and fold thru with a spatula. Stir in half of the Tim Tam pieces and mix until just combined. Do not over mix, or the brownies will end up cakey.
- Pour batter into a paper lined baking tin and smooth the top. Sprinkle the top with the rest of the Tim Tams and a small handful of sliced almonds, if using. Sprinkle evenly with sea salt flakes.
- Bake in a preheated 160°C(fan forced) for 30 minutes or until firm. Set aside to cool completely and slice into squares.
Tim Tam Brownies
16
servings10
minutes50
minutesFudgy Tim Tam Almond Brownies
Ingredients
120g Butter
120g dark Chocolate, broken into pieces
1 teaspoon instant Coffee Granules
1 cup Caster Sugar
1/2 cup Brown Sugar
3 Eggs
1 teaspoon Vanilla Extract
1 cup Plain Flour(120g)
1 teaspoon Cocoa Powder
1/2 teaspoon Baking Powder
1 x 200g packet of Tim Tams, roughly chopped
Handful of Almond Flakes ,optional
1/2 teaspoon Sea Salt Flakes,optional
Directions
- Preheat oven to 180°C/160°C fan forced. Spray a square baking tin (20x20cm) with cooking oil and line with baking paper, extending to the sides.
- Place chocolate butter and instant coffee in a saucepan and heat on low until butter is melted. Stir until smooth. Stir caster and brown sugar into the chocolate mixture. Set aside to cool down slightly.
- Add eggs one at a time to the chocolate mixture, stirring well after each addition. Then stir in vanilla.
- Sift flour, cocoa powder, baking powder into a mixing bowl, then add the chocolate mixture to the flour mix and fold it thru using a spatula, until just combined. Add half of the chopped Tim Tams and mix until just combined. Do not over mix.
- Pour the batter into the prepared tin and smooth the top. Sprinkle the rest of the Tim Tam pieces Almonds and sea salt (if using) over the top and bake for 30 to 45 minutes or until the middle is firm to touch. Remove from the oven and set aside to cool completely. Cut into 16 squares and serve.
Notes
- Will keep in an air tight container for up to a week, at room temperature. Australian Measurement Standards used.
