Ingredients -
(Cookie layer):
115g unsalted butter/baking spread, melted
80g tightly packed light brown sugar.
80g granulated sugar.
250g plain flour.
1 tsp cornflour.
A pinch of salt.
30ml of whole milk
1 tsp of vanilla extract.
100g Terry’s milk and white chocolate Orange, chopped
16 Jaffa Cakes (one pack)
(Brownie layer):
120g light brown sugar 150g unsalted butter 50g cocoa powder 70g plain flour 100g dark chocolate
100g milk chocolate, chopped
2 medium eggs
1 tsp vanilla extract
A pinch of salt
Equipment needed -
8x8” square dish - https://amzn.to/3pQLrPz
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Directions -
Preheat your oven to 160 degrees fan and line an 8” square dish with baking paper.
To make the cookie layer: Melt the butter in the microwave and leave to cool for a few seconds.
Add to a bowl along with the vanilla extract and both sugars. Mix until smooth.
In a separate bowl whisk together the flour, corn flour and salt.
Gradually add the dry ingredients into the wet, stirring as you pour.
Add in the chocolate pieces and mix until evenly distributed.
Put the cookie dough in the lined 8” pan and push down so it‘s even. Place in the fridge to chill.
To make the brownie layer: In a bowl, whisk the eggs and sugar together until pale and doubled in size.
In a separate bowl, melt the butter and dark chocolate together in the microwave.
Add the butter/chocolate mixture to the eggs and sugar. Gently mix until combined.
Fold in the flour, cocoa powder, salt and white chocolate pieces. Mix until combined.
Take the cookie layer out of the fridge and place the Jaffa Cakes on top. You may need to cut some to make them fit.
Pour the brownie mixture into the square dish and level with the back of a spoon.
Bake for 50-55 minutes or until a knife comes out with a bit of wet crumb when inserted. Leave to cool completely in the tin before removing.
Once set, cut into squares and if you wish, place a chocolate orange segment on top.
Serve and enjoy!
Note -
These should keep for 3/4 days in an airtight container.