This, my friends, is what a whole pack of Tim Tams combined with fudgy brownies looks like – my ultimate, fudgy Tim Tam Brownies. Don’t worry though. If you can’t get Tim Tams where you are, any filled biscuit / cookie, especially those covered in chocolate will work. Penguins, oreos – they all work.
So, who doesn’t love a Tim Tam? In Australia, they’re the ultimate biscuit to have with a cuppa. Even dunked in a cuppa, used as a straw to slurp it through – Tim Tam Slam, baby. Yeah! If you haven’t tried it, do it today! Ahem, moving on.
This recipe has been on the blog for a while now but needed an update, new photos, a more simplified recipe and a few tips so you can easily create these perfect fudgy, crunchy-topped brownies at home.
Why this Tim Tam Brownies recipe works
- The sugar is beaten really well with the eggs first until super light and fluffy. This step makes that perfect crisp top we all love on brownies.
- I only use ½ cup of flour in this recipe which helps them get nice and fudgy.
- Combination of melted butter and chocolate adds to the fudginess but also keeps them soft and tender.
Easy to make brownies
I specifically set myself a target with this recipe to make them even easier and here’s how I did it:
- Sugar / Flour: This recipe uses only white sugar (as opposed to the combo of white and brown I would normally use). While the brown sugar normally adds some moisture, it’s not needed in this recipe due to a lower amount of flour.
- Cocoa: I’ve also skipped my favourite dutch processed cocoa in favour of regular unsweetened cocoa. Most everyone has regular cocoa in the pantry but not always the dutched version. The two are interchangeable in this recipe so use whichever you have on hand.
Let the brownies cool completely to room temperature before cutting into them. Once they’re sliced, they’re best served at room temperature or warmed up with a dollop of ice cream on top.
Do I have to use Tim Tams?
If you can’t get Tim Tams, while I feel bad for you, you can still make these brownies. You could easily turn these into Oreo brownies or for that matter, use any filled cookie. If it’s chocolate coated, even better.
If you can get Tim Tams, rejoice and pick whichever flavour you love most. I’m a Double Coat person myself.
Half a pack of Tim Tams are used inside and another half on top. Chop them roughly but not too small.
How to store brownies
These brownies store well at room temperature or in the fridge, in an airtight container for 5-6 days.
You can freeze these brownies for up to 3 months as well. Wrap them in plastic wrap or bag them before placing them inside an airtight container.
So what’s your favourite Tim Tam flavour. If you make these Tim Tam brownies, rate it and leave a comment below telling me what biscuits / cookies you used.
MORE BROWNIE RECIPES YOU’LL LOVE
Fudgy Tim Tam Brownies
- 85 g unsalted butter (3/4 stick / 3oz)
- 75 g dark (50-70%) chocolate, roughly chopped (2.6oz)
- 1 cup granulated white sugar (200g / 7oz)
- 2 large eggs, room temp
- 65 g plain (all-purp) flour (1/2 cup / 2.3oz)
- 33 g unsweetened cocoa (1/3 cup / 1.1oz)
- ¼ teaspoon salt
- 1 pack Tim Tams (or other cookies) roughly chopped (200g / 11 biscuits)
- Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8x8 inch square baking tin with baking paper.
- Place the butter and chocolate in a heat proof bowl and microwave for 30 seconds at a time, stirring between each until melted and smooth. Set aside.
- Add the melted chocolate and butter and beat to combine.
- Sift over the plain flour, cocoa and salt and stir through half way with a spatula.
- Add half the Tim tams and finish stirring to combine.
- Pour the mixture into the prepared tin and top randomly with the remaining Tim tam pieces.
- Bake for around 30 minutes or until a toothpick comes out with some sticky crumbs on it (see notes).
- Any flavour Tim Tams will work,
- You can also substitute the Tim Tams for any filled cookie - even better if they're chocolate coated (measure them by weight)
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