Arnott’s is seriously in contention for MVP of the pandemic.
Throughout isolation the biscuit connoisseurs have been releasing a different recipe for one of their iconic bikkies, so far revealing the secret Monte Carlo recipe, the melt-in-your-mouth Scotch Finger recipe, and the iconic, candy-coloured Iced VoVo recipe.
They’ve even gifted us the recipe for Salted Almond Tim Tam Brownies.
A collaboration of Australia’s most iconic biscuit with the world’s favourite dessert topped with irresistibly, crunchy, salty almonds, it truly is the ultimate indulgence. It’s the perfect ‘warm and fudgy’ recipe to bake with your loved ones whilst reigniting your love for the classic Tim Tam.
Without further ado, here’s your how-to…
Preparation time: 15 minutes
Cook time: 40-45 minutes
Melted butter, to grease
120g dark chocolate, chopped
1 ½ cups (350g) caster sugar
1 tsp vanilla extract
1 cup (120g) plain flour
1 tsp cocoa powder
½ tsp baking powder
1 x (200g) packet of Arnott’s Original Tim Tam, chopped
½ cup almonds, chopped
½ tsp sea-salt flakes
Please note, this recipe contains nuts, egg, gluten, dairy and soy
1. Preheat the oven to 180ᵒC/160°C fan forced. Grease a 20 x 20cm square cake tin. Line with baking paper.
2. Put chocolate and butter in a medium saucepan over low heat, stir until melted and smooth. Cool slightly.
3. Stir sugar into chocolate mixture; add eggs, one at a time, stirring well after each addition. Stir in vanilla.
4. Combine flour, cocoa powder and baking powder in a small bowl. Add flour mixture to chocolate mixture.
5. Stir until just combined. Stir through Tim Tam. Pour batter into prepared tin. Spreading evenly, sprinkle with almonds and sea salt flakes.
6. Bake for 30 minutes or until firm. Set aside to cool completely. Cut into pieces and serve.