Chocolate Brownie Biscuits

These fudgy, brownie biscuits contain not one, not two but four different types of chocolate, making them a chocoholic's dream. They take just 10 minutes to bake and are perfect for an afternoon snack. Or enjoy as a pudding with a raspberry popped in the middle. A total crowd pleaser!

From the book

Biscuit by
The ultimate biscuit bible from the GBBO finalist
Delicious sweet and savoury bakes
Fun and easy recipes for baking with kids


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.

Makes about 24
Cook time: 10 min


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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