“Oh Nicole I had the most amazing dessert on Christmas day!”
I braced myself. This had been exclaimed by the friend who returned from the culinary fiesta that is Spain extolling the virtues of cola mixed with red wine and beans cooked with bacon.
Hang on a minute…
“Well, really they are called Slutty Brownies but we didn’t want to call them that in front of the children.”
Because being paid for sex is much more appropriate to discuss in front of children…. I digress.
Five minutes on Google revealed that a Slutty Brownie* is a choc chip cookie base and brownie top encasing Oreo cookies. This was two Christmas’ ago and I have since made these a couple of times; enjoying the transition from confusion to astonishment on friends’ faces as they take the first bite.
Then I got thinking, I could take these to the next level with Tim Tams… but let’s go the full Aussie and bring in the Anzac biscuit. Of course this needs a new name. As awful as it is, a ‘slut’ in Aussie slang is a ‘town bike’ – everyone has a ride. Ahh Australia, all class. Until we started adopting a lot of American words in this country, we called cookies ‘biscuits.’ Being Australian, we needed a slang word for it, hence ‘bickies.’
A quick bit of background for my OS readers:
Tim Tams are Australia’s favourite biscuit. Composed of two layers of chocolate malted biscuit with a cream filling in the centre and coated with chocolate. They come in different flavours and are pretty rocking.
Anzac biscuits were sent to our soldiers during World War One. The term ‘Anzac’ is protected under Australian law and to call a biscuit an Anzac biscuit you must stick to the original recipe of rolled oats, flour, desiccated coconut, sugar, butter and baking soda. Yep, we use terms like ‘town bike- everyone gets a ride’ and regulate our biscuit recipes. Welcome to the land down under.
Back to the #foodporn. Oaty caramelly biscuits with a chocolate coated malty biscuit on top and covered in a layer of fudgy gooey brownie. If you are offended by the name just call them “oaty caramelly chocolatey malty gooey brownie things,” just make sure you whip up a batch 😉
These are remarkably quick and easy to make and the majority of the ingredients for the Anzac biscuit layer are the same as in the brownie layer. I used recipes from two very talented women to create this beast. The Anzac recipe is a fairly traditional one from Sandra at The $120 Food Challenge and the brownie recipe is a variation on Nigella Lawson’s everyday brownie.
Best made the day ahead, these can be whipped up from go to whoa in forty minutes if you want oozy foodporn brownies, forty-five if you want them neat and sliceable. We both know which I think you should go for.
Take them to a BBQ where after a few cordials their name is the funniest thing in the world.
Can you feel your arteries clogging? 😉
*I want to add a little history here. The original ‘Slutty Brownie’ was actually called the Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar and was created by a wonderful blog called Kevin and Amanda. A few months after they published their recipe The Londoner published it without linking back (tsk tsk) and gave it a very catchy name. The internet went wild and she became known as the creator of the Slutty Brownie, when really she is just the namer. Please check out Kevin and Amanda for amazing recipes, great camera tutorials and some seriously wanderlust-inspiring travel posts.
Also, I don’t want you to be offended by my naming. It is tongue-in-cheek and I am not intending to be derogatory. I like to have a bit of a giggle at Aussie slang 🙂
- 1 cup (150g) plain flour
- 1 cup (90g) rolled oats
- 1 cup (85g) dessicated coconut
- 3/4 cup (155g) brown sugar
- 125g butter
- 2 Tbsp golden syrup
- 1 tsp bicarbonate of soda (baking soda)
- One packet of Tim Tams (I used peanut butter. Because peanut butter!)
- 150g unsalted butter
- 300g light brown sugar
- 75g cocoa powder
- 150g plain flour
- pinch of salt
- 1 tsp bicarbonate of soda (baking soda)
- 4 eggs
- 1 tsp vanilla essence or extract
- 100g white chocolate
- Preheat oven to 190C/375F
- Line a deep baking tray well with aluminium foil (mine was about 20cm x 30cm)
- Stir together flour, rolled oats, sugar and coconut in a large bowl.
- Melt butter and stir in golden syrup and bicarbonate of soda.
- Make a well in the middle of the dry ingredients, pour in the butter mixture and mix until combined.
- Press into the base of the baking tray and bake in the oven for 10 minutes.
- Remove and allow to cool a little while you make the brownie layer
- Roughly chop the chocolate and set aside
- Sift flour, cocoa, salt and bicarbonate of soda into a bowl
- Melt the butter in a large saucepan over medium heat then turn heat to low and stir in the sugar. Remove from heat.
- Stir in the flour and cocoa mixture until only just combined (just add it to the saucepan)
- Whisk eggs in a small bowl with vanilla essence.
- Gradually add eggs to saucepan, stirring between each addition. Make sure your pan is not too hot at this stage, you don't want to cook the eggs.
- Stir through white chocolate
- Place Tim Tams, evenly spaced over the slightly cooled Anzac biscuit base.
- Carefully and evenly pour brownie mixture over the top.
- Bake in 190C/375F oven for 20-25 minutes. 20 minutes will give you oozy foodporn brownies, 25 nice neat, easily sliced brownies- you know which one I think you should go for 😉
- Allow to cool in tin before removing by carefully lifting out foil and slicing (or just dig in with a spoon)