Scotch Finger Brownie Bars

We love a fudgy brownie, so the cooking time in this recipe will give you just that. If you prefer more of a cakey texture, simple cook the brownie for a further 5 minutes, until the skewer comes out clean.

Servings:12
Occasion:Dessert
Cooking Time:45 Mins
Preparation Time:20 Mins

Made with

Scotch Finger

Ingredients

250g packet Arnott’s Scotch Finger
100g unsalted butter, melted (for base)
150g dark chocolate Melts
100g unsalted butter (for brownie)
2 large eggs
135g caster sugar
65g brown sugar
65g plain flour

Preparation

Step 1

Pre-heat oven to 160⁰c fan forced.

Step 2

Grease a 20cm x 20cm square pan and line base and sides with baking paper, extending paper 2cm above edge of pan.

Step 3

Place Scotch Finger biscuits in the bowl of a food processor and pulse until it forms fine crumbs. Add butter and pulse until combined. Press mixture into the base of the pan and bake for 20 min.

Step 4

Meanwhile for the brownie topping, place chocolate and butter in a microwave safe bowl and heat for 1 min intervals on medium power, stirring in between until melted.

Step 5

In a large bowl, combine eggs, caster sugar and brown sugar. Stir to combine. Stir in chocolate mixture. Add the flour. Pour mixture over the cooled Scotch Finger biscuit base and bake for 25 min at 170⁰C.

Step 6

Allow to cool then place in the fridge to cool completely. Slice and serve.