Biscuit Brownie Fudge Bars

Amazing son number 2 is going away for the weekend on a camp with his friends from church. Excited is something of an understatement. Combined with the fact that it is his 10th birthday next week and excitement levels are high. So high that I am thinking of banning all sugary substances in his diet to maintain my sanity. I have however made a batch of very sugary treats for him to share with his friends while he is away. I won't be there to deal with the sugar overload. Apparently he will be allowed to play football at 8 o'clock in the morning on both days of the camp. This is a very good thing according to him. I can only admire the camp leaders - tire them out before breakfast. Genius. I hope it works. And that these biscuit/brownie/fudge bars don't cause too much mayhem. 

Biscuit Brownie Fudge Bars

• 350g bourbon biscuits bashed into crumbs
• 50g bourbon biscuits cut into chunks
• 120g melted butter
• 1 can of condensed milk
• 100g dark chocolate
• 200g milk chocolate
• 100g dark chocolate chips
• 100g white chocolate

1. Preheat the oven to 160c and line a baking tray with baking paper
2. Mix the melted butter and bourbon biscuits crumbs and press evenly into the baking tray
3. In a pan gently heat the condensed milk, dark chocolate and milk chocolate, stirring all the time until fully melted and combined
4. Pour the condensed milk/chocolate mixture over the biscuit base
5. Scatter the chocolate chips over this along with the chunks of bourbon biscuit and gently press in
6. Bake in the oven for 18-20 minutes
7. Remove from the oven and drizzle the melted white chocolate all over the top
8. Once cool, refrigerate overnight before cutting into pieces

The Quest

There is nothing I like more than a really good brownie. Well, with the possible exception of macarons. I could happily eat brownies for breakfast, lunch and dinner. And have been known to come closer to achieving that than should be allowed. They need to be dense, moist and fudgey with  a slight crispy crust on the top. We are talking about the need for brownie perfection here. It is something of a quest of mine. I am usually disappointed when I buy ready made ones and prefer to make my own. This has meant eating many, many brownies trying many recipes. One of the few exceptions to the ready made rule are Paul A Young brownies. This man is a chocolate genius and his come very close to being everything a brownie should be for me. Sadly, they are only available in London. Nice excuse for a trip, but not feasible on a regular enough basis. I needed a brownie in my life yesterday so decided to try a Paul A Young recipe that I stumbled across. I tweaked a bit as I only had light brown soft sugar and molasses sugar in the house, and I added extra marzipan chunks to the brownie batter. The gorgeous husband declared them "the best brownie I have ever made". I am having to avoid the kitchen to stop myself from eating anymore today. I'm not sure I'm the 'brownie queen' yet as the mince pie maker claims that crown for himself still, but I'm working on it.

Brownie Love - complete with a molasses sugar and marzipan crust

Illicit Trading of Baked Goods

There is a guy at our gym called Barnaby who is notorious for his amazing mince pies. I have never met this elusive mince pie maker, but through a mutual friend (for the price of a triple chocolate cookie - bargain!) we have agreed to trade baked goods tomorrow evening at the gym. After spin/circuits (depending on your choice of class), showered, changed, carrying the goodies, by the front reception at 7.45pm. I am giddy with excitement. Barnaby has requested brownies, so I have made a sour cherry and macadamia nut batch which I hope will equal his infamous mince pies. I have adapted a Jamie Oliver recipe and added 75g of sour cherries along with 100g of macadamia nuts. I am so looking forward to the clandestine rendezvous and my ensuing mince pie fest!