Chocolate Brownie Biscuits

By Miranda Gore Browne Miranda Gore Browne From the book Biscuit
Chocolate Brownie Biscuits from Miranda Gore - Browne's cookbook Biscuit

Dense, fudgy like a brownie and incredibly chocolatey, these biscuits can almost be turned into a pudding by pressing a raspberry into the heart of each one before baking. Two types of dark chocolate are needed to give them their intense flavour.

Cook time 10 min For how many? Makes about 24


  • 100g Bournville chocolate
  • 150g dark chocolate, at least 70% cocoa solids
  • 75g unsalted butter
  • 180g caster sugar
  • 3 large eggs, whisked
  • 1 tsp vanilla extract
  • 125g plain flour, sifted
  • 1/4 tsp sea salt
  • 75g white chocolate, at least 25% cocoa solids, cut into chunks
  • 50g milk chocolate, cut into chunks
  • 150g raspberries (optional)
  •  cocoa powder, to dust


Put the Bournville and 100g of the 70% dark chocolate into a bowl with the butter and melt over a pan of simmering water. Set aside to cool for about 10 minutes.

Preheat the oven to 190ºC/Mark 5 and line two baking trays with non-stick baking paper.

Using a mixer on highspeed, beat the chocolate mixture with the sugar for about 2 minutes. Add the eggs and beat on a high speed for about another 3 minutes.It is really important to get lots of air into the mixture, as this will give the biscuits their gorgeous brownie crust. Beat in the vanilla,then gently fold in the flour and salt using a large metal spoon. Finally,fold in all but a handful of the white and milk chocolate chunks. Let the mixture stand for 5–10 minutes in a cool place (not the fridge) to firm up a bit.

Using two tablespoons, place 24 generous dollops of the chocolate mixture on the prepared trays, spacing them at least 3 cm apart. Place a few of the remaining milk and white chocolate chunks on top of each biscuit and press a raspberry (if using) into the middle.

Bake for about 10 minutes, until the surface looks dry and flaky, like brownies. Leave to firm up for a few minutes, then use a palette knife to transfer them carefully to a plate and devour immediately. Alternatively, if you aren’t eating the biscuits straight away and want to keep the middle of them wonderfully squidgy, put the baking tray straight into the fridge to stop them cooking and leave for about 30 minutes.I like to dust them with cocoa powder before serving.

Watch Miranda Gore Browne make the biscuits below:



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