My Ultimate Tim Tam Brownies have the irresistible denseness of a perfect brownie but an amazing crunchy top.
This, my friends, is what two packets of Tim Tams in brownie form looks like. Yes. You heard me correctly. TWO WHOLE PACKETS. TIM TAMS. BROWNIE FORM. Take your time 🙂
So, who doesn’t love a Tim Tam? In Australia, they’re the ultimate biscuit to have with a cuppa, dunked in a cuppa, used as a straw to slurp your cuppa. Tim Tam Slam, baby. Yeah! If you haven’t tried it, do it today! (Clears throat). Excuse me. I digress.
Anyway, it’s nearly Australia Day and it’s time for some true blue, aussie food. Last year I brought you the Giant Wagon Wheel (a personal dream come true) and some scrumptious Slow Cooked Lamb and Rosemary pies. This year, I wanted to bring you even more, so there’s quite a line up over the next two weeks.
What is more iconic that the great Aussie Tim Tam, I thought? So I figured my Ultimate Tim Tam Brownies were the best way to get these shamelessly Aussie recipes started. Don’t you agree? I tried something a little different with this brownie recipe by using sweetened condensed milk in the batter. It worked a treat. But the absolute jewel in the crown of these brownies is the crispy, crunchy top layer.
Ok, let me explain. So there is one whole packet of crumbled up Tim Tams hidden inside the brownies. The texture of those mostly disappears and ends up just adding some Tim Tam flavour but the top … oh, my word, the top.
The top is yet another whole packet of crumbled up Tim Tams and then finished with just a couple of tablespoons of sweetened condensed milk drizzled all over.
You end up with the perfect, dense, decadent, crispy and crunchy topped brownie ever. Hence, the Ultimate Tim Tam Brownie. What’s more, you can make these with whichever flavour Tim Tams you like best – I’m definitely a Double Coat person.
There are lots of varieties of Brownies but the most important tip I can give you is that they are better undercooked than overcooked. Check them before the time stated in the recipe and cook them to your liking. If you like them ultra fudgy and barely cooked I would only cook this particular recipe for around 18-20 minutes. The time stated in the recipe brings them to the dense and slightly fudgy stage but cooked through but everyones oven is different. It’s a great idea to invest in a thermometer that can stay inside your oven as, often, the inbuilt thermometers can be out, especially if it’s an older oven.
I hope you have a go at these Tim Tam Brownies, it’s an awesome new way to devour Tim Tams. And if you like Brownies, check out my Choc Chip Chocolate Fudge Brownies or Caramel Crown Chocolate Brownies.
Now go forth and bake 🙂
This week last year
- 100 g (1/2 cup) brown sugar
- 2 eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla
- 195 g (1 ½ cups) plain flour
- 1 teaspoon baking powder
- 1/2 cup (50g) cocoa
- Pinch of salt
- 1 tin (395g) sweetened condensed milk (in 2 parts)
- 1/4 cup milk
- 2 packets (400g total) Arnotts Tim Tams
Preheat the oven to 180C (350F). Line a 25cm x 30cm baking tray with baking paper (scrunch the paper up first, then flatten it out in the tin which makes it easier to sit it right into the corners).
Place the Tim Tams in a zip lock bag and bash it with a rolling pin until you have large chunks (keep the chunks around 1/4 to 1/5 the size of the original Tim Tam). Place aside until ready.
In a bowl sift together the flour, baking powder, salt and cocoa, then whisk well to distribute everything evenly.
Beat together the eggs and sugar really well. Add the vanilla and melted butter and beat again.
Use a spoon to stir through half of the flour mixture. Pour in the milk and 1 cup only of the condensed milk. Stir gently until almost combined (don’t over-stir at this point). Add the rest of the flour mixture and stir through until almost combined then add half of the Tim Tam chunks and gently fold through the batter. Pour the batter into your prepared tin. Evenly sprinkle the remaining Tim Tam chunks over the top of the batter and then drizzle over the remaining condensed milk.
Bake for 22-24 minutes until firm around the edges. The middle should be a little soft but not wobbly and a toothpick should come out still sticky. Remove from the oven and allow to cool in the tin for 10 minutes before lifting it out, using the baking paper and transferring to a wire rack to cool completely. Once completely cooled, carefully slide it off the baking paper and slice.