If you love fudgy brownies, easy desserts and clever baking hacks, these bourbon biscuit brownies are about to become your new obsession. Made with just 5 simple ingredients, this recipe sandwiches a rich, flourless brownie between classic bourbon biscuits to create thick brownie bricks. They’re gooey, chocolatey, and ridiculously easy – no flour, no complicated ingredients, and no fuss.
Why You’ll Love This Recipe
You’ll love these bourbon biscuit brownies because they’re everything a good brownie should be: ultra fudgy, rich and incredibly easy to make. With just 5 simple ingredients and no flour, this recipe delivers thick brownie bricks with soft bourbon biscuit layers baked right in. There’s no complicated steps, and no long ingredient list – just a clever brownie hack that gives you maximum chocolate flavour with minimal effort.
- Only 5 ingredients total
- No flour = ultra fudgy brownies
- Beginner-friendly baking recipe
- Clean layers = amazing slice shots
- Tastes like a brownie + biscuit dessert hybrid
Ingredients you will need to make Bourbon Biscuit Brownies:
These bourbon biscuit brownies are made with just five simple ingredients, most of which you may already have in your kitchen. There’s no flour or cocoa powder in this recipe, which is what gives the brownies their rich, fudgy texture. Using good-quality dark chocolate helps balance the sweetness of the biscuits, while the bourbon biscuits create soft, layered pockets throughout the brownies.
Ingredients
- Dark chocolate (around 60-70% cocoa solids)
- Unsalted butter
- Caster sugar
- Eggs
- Bourbon biscuits
Step-by-Step: How to Make Bourbon Biscuit Brownies
Step 1: Melt the Chocolate and Butter
Gently melt the dark chocolate and butter together until smooth, then allow it to cool slightly before combining.
Step 2: Whisk the Eggs and Sugar
Whisk the eggs and caster sugar together until glossy and slightly thickened. This helps create structure and keeps the brownies ultra fudgy without flour.
Step 3: Combine the Brownie Batter
Pour the melted chocolate mixture into the egg and sugar mixture and fold gently until smooth and glossy.
Pour the brownie batter on top of the Bourbon biscuit halves.
Step 6: Finish the Biscuit Sandwich
Place the remaining biscuit halves on top of the batter, Bake for 25–28 minutes until set but still fudgy.
Tips for Perfect Bourbon Biscuit Brownies
These bourbon biscuit brownies are very simple to make, but a few small tips will help you get the best possible texture. Because this recipe is flourless and ultra fudgy, baking time, mixing and cooling all make a big difference. Follow the tips below to keep your brownies rich, soft and perfectly set – with clean biscuit layers every time.
- Slightly underbake for the best texture
- Chill before slicing for clean layers (only if you do not want the brownies to be very fudgy)
- Use a hot knife for sharp edges
- Don’t overwhisk – gentle folding keeps them dense
FAQS: How to make the best Bourbon Biscuit brownies
Do these brownies contain flour?
Yes the Bourbon biscuits contain flour but the brownies inside are completely flourless, which is why they’re so fudgy.
Can I use milk chocolate instead?
You can, but the brownies will be sweeter and softer. Dark chocolate gives the best balance.
How should I store them?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Can I freeze them?
Yes! Slice first, then freeze for up to 2 months.
How to Serve Bourbon Biscuit Brownies
These bourbon biscuit brownies are rich and fudgy enough to enjoy just as they are, straight from the tin once cooled. In my video, one is dunked into a chocolate dip for a bit of extra indulgence, but it’s completely optional – the brownies are packed with flavour on their own and don’t need anything added. If you prefer an even softer, gooier texture, avoid chilling them in the fridge, as this will firm them up. Keeping them at room temperature gives you the best ultra-fudgy brownie texture, while warming them slightly brings out the chocolate flavour even more.
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Ingredients
Bourbon Biscuit Brownies
- 200g dark chocolate (60%-70% recommended)
- 120g unsalted butter
- 150g caster sugar
- 2 medium eggs
Other items needed
- 2 packs bourbon biscuits (you need 18 biscuits if you are using a 20cm x 20cm tin, they break easily when you separate them so get 2 packs)
Instructions
- Preheat your oven to 170°C fan and line a 20cm square tin.
- Separate 18 Bourbon biscuits then set aside.
- Whisk the eggs and sugar together for 1-2 minutes until glossy and slightly thickened.
- Melt the dark chocolate and butter together , 20 seconds at a time in the microwave and allow to cool slightly.
- Pour the melted chocolate into the egg mixture and fold until smooth.
- Lay half of the bourbon biscuits across the base of the tin, cut-side facing up.
- Pour over all the brownie batter and spread gently.
- Finish by placing the remaining biscuit halves on top, cut-side facing down.
- Bake for 25–28 minutes until set but still fudgy.
- Cool completely, then slice into thick brownie bricks.
- If you want them to be less fudgy you can chill them in the refrigerator for 1 hour before slicing
