Show mum she's the one this mothers day with this biscuity twist on an indulgent classic. If you want to go the extra mile, melt 1 tablespoon of smooth peanut butter (hazelnut butter also works a treat!) and drizzle over the warm brownies just before serving.
For the Bourbon biscuit brownies:
17 Bourbon biscuits
100g butter, chopped
200g dark chocolate, chopped
250g golden caster sugar
100g plain flour
1 tsp baking soda
Heat the oven to 180C and line a 20x30cm rectangular brownie tin with baking parchment. Keep 5 of the bourbon biscuits for decoration and use a sharp knife to cut them down the middle and separate the two sides. Carefully cut into pieces for the top, preserving the bourbon logo (it looks pretty!). Roughly chop the rest of the bourbon biscuits into chunky bits.
Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature. Whisk the eggs and sugar together with electric beaters until the mixture is pale, has doubled in volume and leaves a trail when you pull the whisk out.
Fold the chocolate mixture into the egg mixture then sift on the flour, baking powder and cocoa. Fold this in then stir in the chopped bourbon biscuit pieces. Spoon into the tin and smooth down.
Scatter over the reserved bourbon biscuit bits. Bake for 25 minutes or until the top is shiny and the middle just set. Cool completely, then lift out of the tin and cut into squares.