Elevenses Brownies Recipe | Autumnal Baking

I should state up front that this Elevenses Brownies recipe is one by Martha Collison. I haven’t really changed the recipe, but wanted to share them as they are the gooiest brownies I have ever made. The brownie mix is so good that it would work well with any additions, not just biscuits. So feel free to make these how you want, just make sure you stick to the quantities for the brownie mix itself.

Elevenses Brownies

Perfect for a work from home tea break!

 Prep Time 15 minutes

 Cook Time 25 minutes

 Servings 12


  • 150 g light brown sugar
  • 225 g caster sugar
  • 225 g unsalted butter
  • 150 g dark chocolate chopped
  • 3 eggs
  • 125 g plain flour sieved
  • 75 g cocoa powder
  • Custard creams bourbon biscuits and Malted Milk biscuits, to decorate


  1. Preheat the oven to 200°C/180°C fan/gas 6 and line a 23 x 23cm square tin with baking parchment.
  2. Put the sugars and butter into a large saucepan and heat on medium until the butter has melted. Heat the mixture for a few minutes (not too high a heat) to allow the sugar to begin to melt, stirring all the time. Remove from the heat and put to one side.
  3. Add in the chopped dark chocolate to the warm sugar and butter mixture and stir it in until it is completely melted. Leave the mixture to cool to room temperature.
  4. When the mixture is cool enough to touch comfortably, beat in the eggs, but not overly so otherwise the mixture gets too cakey. Add the flour and cocoa powder before stirring briefly to combine. Again you don’t want to overbeat the mixture or your brownies will become too cakey.
  5. Pour the mixture into your prepared tin and press your biscuits into the top. Bake for 20–25 minutes or until the top is shiny and slightly cracked. Allow to cool completely (I would even say overnight, but not in the fridge), then cut into squares.

Recipe Notes

These brownies will keep for up to a week in an airtight container and can be frozen!

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