Double Chocolate Brownies With Crust

Double layered brownie bars with a buttery biscuit/cookie crust base and fudgy, chocolaty brownie on top, studded with more chocolate; chocolate chips or chunks!!

With a cold glass of milk, you cannot ask for a better chocolate fix!

For the biscuit crust:

1 ¾ cups cookie/biscuit crumbs (I have used Marie biscuits; about 30 to 35)

½ cup melted butter (measure after melting)

2 tablespoons powdered sugar

For the brownie layer:

1 can condensed milk (about 400 gms or 14 ounces)

¼ cup all-purpose flour/whole wheat flour

¼ cup cocoa powder

½ teaspoon baking powder

1 egg

1 teaspoon vanilla extract/essence

¾ to 1 cup chopped chocolate (use any chocolate bar flavor you like)

Toppings:

¼ cup chocolate chips, white and dark

Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.

Line a 13×9 inch pan with foil (grease the bottom of the pan lightly to prevent the foil from moving) or parchment paper with some overhang to have ease in removing the brownie from the pan and grease the foil again.

Keep aside.

Place the biscuits/cookies in a food processor or blender.

Crush them into fine crumbs.

As an alternative, you can crush them by placing them in a large Ziploc bag, closing the Ziploc and pressing a rolling pin over it to crush the cookies fully.

You should get about 1 ¾ cups of crumbs.

In a large mixing bowl, add the cookie crumbs, melted butter (just melted, not hot) and powdered sugar.

Mix well with your finger tips to form evenly moist crumbs.

Spread the moistened crumbs into the prepared pan and with a back of a spoon or your hands, gently press the crumbs evenly and firmly to form a tight base.

Bake in the preheated oven for about 10 to 12 minutes to set the base. Remove from oven.

Leave the oven on.

Combine condensed milk, flour, cocoa, egg, baking powder and vanilla in a medium bowl.

Using a hand mixer or with a whisk,mix well to a smooth batter.

Stir in the chocolate chunks and nuts (if you are adding) and gently mix.

Pour the batter into the prepared crust and spread evenly. Smooth the top.

Top with more chocolate chips.

Bake again for about 20 to 25 minutes, until the brownie is set.

Remove from oven and set on cooling rack. Cool completely before cutting with a sharp knife into desired shapes.

Enjoy!!! Store in airtight containers up to 3 days on the counter and after that in the refrigerator.

You can use any type of biscuit like digestive biscuit, graham crackers etc.

For a thicker crust, use 2 cups of biscuit crumbs.

You can substitute chocolate chips for the chocolate chunks.

Stir in your favorite chopped nuts for additional crunch.

You an halve the recipe and make these in a smaller pan.