This recipe is popular with young and old. Once it has set, it can be cut into dainty fingers or blocks for a high-tea or cut into a variety of shapes with a cookie cutter of your choice. The simpler the design of the cookie cutter, the better the end result will be!
125 g butter, cubed
250 g icing sugar, sifted
50 ml cocoa powder, sifted
1 large egg, beaten
200 g packet Marie Biscuits, crushed
- Line a baking tray with a Wizbake sheet that will fit in your fridge. Have a 2nd Wizbake sheet ready.
- Heat the butter in a medium saucepan until melted.
- Remove the saucepan from the stove and add the icing sugar and cocoa powder and mix well. Set aside to cool for 5 minutes.
- Place the Marie Biscuits in a large ziplock bag and crush it with a rolling pin. It can also be done a food processor with the pulse action. Be careful not to over-process it. The biscuits should be chunky.
- Add the beaten egg and mix well. Return the saucepan to the heat and heat without boiling until you have a smooth, glossy mixture. Remove the saucepan from the stove and set it aside.
- Add the crushed Marie Biscuits to the chocolate mixture and mix well.
- Transfer the mixture to the baking tray lined with a Wizbake sheet and cover the mixture with the 2nd Wizbake sheet (see photo’s below).
- Use a rolling pin to flatten the mixture to a thickness of 5 mm.
- Place the baking tray in the fridge until set – about 1 hour.
- Remove the top Wizbake sheet, place a cutting board on the brownies and invert the brownies onto the cutting board.
- Cut the brownies into squares or fingers or use a cookie cutter and cut out shapes.
- Chop the leftovers up finely and use in dessert (see the recipe for Pear, Almond & Chocolate Parcel).
- Store in an airtight container for 1 week.
- The mixture can also be transferred to a bread pan lined with baking paper and cut into slices (see photo below).
- The egg can be left out for a similar result.