Butter Biscuit Mocha Brownies

I’ve decided to seek out solace in chocolate. I only have two and half days until the hubster comes home from being abroad for training for over a month, and I’m using chocolate as the balm that keeps me from cracking. I’m so grateful to be fortunate enough to have him coming home when so many others have to continue waiting for their loves, but it doesn’t make the waiting any easier. Chocolate, however, is so magical, it even makes the time go faster. Well, maybe not faster, but certainly smoother.

Brownies will always and forever be one of my top picks for how to enjoy chocolate. They’re my favorite dessert when they’re done right, and I’m always looking for ways to experiment with them. Today, I have to share one of the best brownie ideas I’ve ever had. Ever.

These brownies are inspired by one of my favorite chocolates: the butter biscuit chocolate bar, like this one by Ritter Sport, or this one by Milka (if you’re unable to find either of these chocolate bars, you can also try these cookies, which are fantastic). I love the combination of a crisp, buttery biscuit inside creamy milk chocolate. These are so irresistible to me that I rarely buy them because otherwise, I would constantly be eating them. Now, I’ve gotten myself in more trouble by re-imagining the candy bars as brownies!

I didn’t try to fix something that wasn’t broken, so I used my favorite brownie recipe (below) for these, as usual. For the cookies in the brownies, though, I used one of my favorite tea time snacks.

These are Leibniz Butter Biscuits, made in Germany by the Bahlsen company (along with lots of other very tasty cookies and treats, including the ones linked above). What I love about these is how crisp they are. They’re sort of cracker-like in their consistency, but sweet and buttery, with the flavors of a cookie. I’ve tried to think of an American equivalent, but in reality, these are typically a tea time accompaniment, and tea time isn’t particularly an American tradition. The hubster and I are huge fans of tea, so we always have these in the house, and fortunately, they’re becoming easier and easier to find around the States, because (in America anyway) there aren’t really any other options.

These are not shortbread. Like I said, they have a cracker-like quality to their consistency. What makes them perfect for this recipe is the crisp exterior that isn’t quick to absorb the brownie batter. Once covered and baked, they don’t turn soft, but instead they keep their wonderful texture, even inside the brownies.

After mixing up the brownie batter as directed below, line the bottom of a greased and floured baking dish (8×8-inch) with eight and a half butter biscuits. Pour half of the brownie batter over the top of the biscuits and spread to the edges as needed. Arrange another eight and a half biscuits over the brownie batter in the baking dish, then pour the remaining batter over the top, again spreading the batter to the edges, as needed, until all of the biscuits are enrobed in batter.

Bake the brownies at 350 degrees for 28 to 33 minutes, or until a toothpick inserted near the center comes out with one or two crumbs clinging to it. Allow to cool completely before decorating or serving.

The finishing touch for these already wonderful brownies is more chocolate. Chocolate and coffee, to be exact. Oh man, these just keep getting better and better.

Once the brownies are cooled, drizzle them with mocha sauce (recipe below). Top the drizzled brownies with nine butter biscuits, then drizzle with more sauce.

You could skip the top layer of biscuits if you wanted to. I don’t really know why you would, but to each his own…right?

I have a bad brownie habit as it is. These are only making it so much worse. What was I thinking?! Create an interpretation of my favorite candy (that I can’t stop myself from indulging in) as my favorite dessert (that I also can’t stop indulging in)…the result was a diet catastrophe of the most deliciously epic proportions.

Just look at those crispy biscuits enveloped in all that chocolate brownie goodness. And the mocha sauce? Forget it. I didn’t stand a chance.

Then I went and did this. Do I know me, or do I know me? All of my favorite things in one amazing dish: sweet, crisp butter biscuits inside rich, fudgy homemade brownies, drizzled with dark mocha sauce and topped with creamy ice cream. To. Die. For. And my diet did. I killed it stone dead. Totally. Worth it.

Enjoy!

Butter Biscuit Brownies
with Mocha Sauce
Makes 1 8×8 pan
Ingredients

FOR THE BROWNIES
1/2 cup (1 stick, 113 grams) unsalted butter
1 cup (200 grams) sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup (64 grams) all-purpose flour
1/3 cup (34 grams) cocoa powder
1/4 teaspoon (1 grams) baking powder
1/4 teaspoon (1.5 grams) salt

26 Leibniz butter biscuits (or comparable)

FOR THE MOCHA SAUCE
1/2 cup espresso or strong brewed coffee
6 tablespoons (75 grams) sugar
1/4 cup (25 grams) cocoa powder
1 ounce (30 grams) semi-sweet chocolate chips
2 tablespoons (30 grams) unsalted butter, cut into 2 pieces
1/2 teaspoon vanilla extract

To make the brownies: Preheat oven to 350 degrees. Grease and flour an 8×8-inch square baking dish; set aside.

In a small saucepan, melt the butter over medium low heat. Once melted, remove from heat and stir in the sugar with a whisk. Add the eggs, one at a time, whisking quickly to prevent them from cooking. Stir in the vanilla extract.

In a small bowl, combine the flour, cocoa powder, baking powder, and salt. Add the flour mixture to the pan and whisk until thoroughly combined.

Line the bottom of the baking dish with 8 1/2 butter biscuits. Pour half of the brownie batter over the top of the biscuits and spread to the edges as needed. Arrange another 8 1/2 biscuits over the brownie batter in the baking dish, then pour the remaining batter over the top, again spreading the batter to the edges, as needed.

Bake the brownies for 28 to 33 minutes, or until a toothpick inserted near the center comes out with one or two crumbs clinging to it. Allow to cool completely before serving.

To make the sauce: Combine the coffee, sugar, and cocoa powder in a small saucepan set over medium high heat and bring to a boil, whisking occasionally. Reduce heat and simmer for about 30 seconds without stirring.

Remove from heat and whisk in the chocolate and butter until smooth. Stir in the vanilla. Let stand at least 1 hour before serving.

Once the brownies are cooled, drizzle them with some of the mocha sauce. Top the drizzled brownies with 9 butter biscuits, then drizzle with more sauce. Use remaining sauce to drizzle over ice cream, etc.

Mocha Sauce adapted from The Perfect Scoop by David Lebovitz, Brownies by Darla

Tagged as: Brownies, Butter Biscuit Brownies, Butter Biscuit Mocha Brownies, Butter Biscuits, Chocolate, Chocolate Sauce, Mocha, Mocha Brownies, Mocha Sauce, Recipes, Sauce