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How to make Gooey loaded jam shortcake brownie

Yield = 12
Prep time: 0:20
Cook time: 0:50
Total time: 1:10

Ingredients

  • 200g butter, chopped
  • 180g dark chocolate, chopped
  • 1 cup caster sugar
  • 1/3 cup brown sugar
  • 3 eggs, lightly beaten
  • 1 1/3 cups plain flour
  • 1/4 cup cocoa powder
  • 1/3 cup raspberry jam, strained
  • 180g block milk chocolate, broken into pieces
  • 250g packet jam fancies biscuits

Method

  • Step 1 Preheat oven to 170C/150C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.
  • Step 2 Place butter and chocolate in a saucepan over medium heat. Cook, stirring, for 5 minutes or until melted and smooth. Remove from heat. Stir in sugars. Cool for 10 minutes.
  • Step 3 Gradually whisk eggs into chocolate mixture until well combined. Add flour and cocoa. Mix well to combine. Spoon mixture into prepared pan. Dollop with jam. Run a skewer through jam to create a marbled effect. Push milk chocolate pieces into batter. Spread batter over chocolate slightly, to cover. Arrange biscuits in a single layer over top of brownie.
  • Step 4 Bake for 40 to 45 minutes or until top is just firm. Cool in pan. Cut into pieces. Serve.