What do you get when you marry Australia’s most iconic biscuit with the world’s favourite dessert? The ultimate indulgence: The Tim Tam Brownie. But wait, there’s more? We have studded the crown with jewels, adding a decadent top layer of irresistibly, crunchy, salty almonds. Yes, you’re welcome.
For our fourth Big Recipe Release, we’ve dived deep into our cookbook archives and pulled out an easy, make-at-home recipe that brings us back to the roots of Arnott’s baking heritage (and just in time for World Baking Day on the 17th of May). We even baked a fresh batch in the Arnott's Culinary Center and it’s as delicious as we remember? It’s the perfect ‘warm and fudgy’ recipe to #BakeTogether with your loved ones whilst reigniting your love for the classic Tim Tam. Enjoy!
Preparation time: 15 minutes
Cook time: 40-45 minutes
Melted butter, to grease
120g dark chocolate, chopped
1 ½ cups (350g) caster sugar
1 tsp vanilla extract
1 cup (120g) plain flour
1 tsp cocoa powder
½ tsp baking powder
1 x (200g) packet of Arnott’s Original Tim Tam, chopped
½ cup almonds, chopped
½ tsp sea-salt flakes
Preheat the oven to 180ᵒC/160°C fan forced. Grease a 20 x 20cm square cake tin. Line with baking paper.
Put chocolate and butter in a medium saucepan over low heat, stir until melted and smooth. Cool slightly.
Stir sugar into chocolate mixture; add eggs, one at a time, stirring well after each addition. Stir in vanilla.
Combine flour, cocoa powder and baking powder in a small bowl. Add flour mixture to chocolate mixture.
Stir until just combined. Stir through Tim Tam. Pour batter into prepared tin. Spreading evenly, sprinkle with almonds and sea salt flakes.
Bake for 30 minutes or until firm. Set aside to cool completely. Cut into pieces and serve.
Check out other recipes from Arnott’s Big Recipe Release here.
See more Arnott's Tim Tam inspired recipes here.