Scotch Finger Brownie Bars

Servings:12
Occasion:Dessert, Entertaining
Cooking Time:45 mins
Preparation Time:20 mins

Watch

Made with

Original Scotch Finger

Ingredients

Biscuit Base

250g pkt Arnott’s Scotch Finger biscuits
100g unsalted butter, melted

Brownie Topping

150g dark chocolate Melts
100g unsalted butter, chopped
2 eggs, lightly beaten
135g caster sugar
65g brown sugar
65g plain flour, sifted

Preparation

Step 1

Preheat oven to 160⁰C fan-forced.

Step 2

Grease a 20cm square cake tin; line base and sides with baking paper, extending the paper 2cm above the edge of the tin.

Step 3

Biscuit Base: Place Scotch Finger biscuits in bowl of a food processor and pulse until fine crumbs form. Add melted butter and pulse until combined. Press mixture firmly into base of tin, smoothing the surface with a spoon. Bake for 20 minutes

Step 4

Brownie Topping: Place chocolate and butter in a microwave-safe bowl. Microwave for 1–2 minutes on medium power, stirring every 30 seconds until melted and smooth.

Step 5

In a large bowl, combine eggs, caster sugar and brown sugar and mix well. Stir in chocolate mixture. Add sifted flour and mix to combine.

Step 6

Pour mixture over biscuit base and bake for 25 minutes at 170⁰C fan-forced or until a skewer inserted in the centre comes out slightly damp. Cool in the tin.

Step 7

Cut brownie into bars before serving.

Notes