The Arnott’s Big Recipe Release campaign continues. In the last three weeks it has shared an adapted-for-home recipe for the Monte Carlo, Scotch Finger and Iced VoVo.
This week, in preparation for World Baking Day on Sunday (17 May) its release shifts slightly to a brownie. A Salted Almond Tim Tam Brownie no less.
Arnott’s master baker Vanessa Horton says this is a great treat for those who have a love for the biscuit but maybe don’t have the baking skills to match.
Horton said: “The response to the Big Recipe Release has been amazing, and many people have been asking us for Tim Tam. While the biscuit itself is advanced-level baking, this brownie recipe is an easy and delicious way to make a treat using Australia’s favourite chocolate biscuit.”
Arnott’s said the inspiration behind the campaign extended its slogan “There is No Substitute” to also include connecting with family and friends over the sharing of a biscuit. “What better way to connect with those you love with than by baking an Arnott’s recipe… at home!”
Salted Almond Tim Tam Brownies
Preparation time: 15 minutes
Cook time: 40-45 minutes
Serves: 16
Ingredients
- Melted butter, to grease
- 120g dark chocolate, chopped
- 120g butter
- 1 ½ cups (400g) caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup (120g) plain flour
- 1 tbs cocoa powder
- 1/2 tsp baking powder
- 1 X (200g) packet of Arnott’s original Tim Tam, chopped
- ½ cup almonds, chopped
- ½ tsp sea-salt flakes
Method
- Preheat 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, 1 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.
