Packed full of sweet treats, these Everything Chocolate Brownies are a fab way to include all your favourite chocolates and biscuits. I've thrown in rolos, bourbon biscuits, shortbread, white chocolate chips, salty pretzels and even some kit kats, milky ways and gold bars. Let your imagination go wild!
Turn the oven on to 180c fan | 190c | 375f. Line a 28x20cm (8x11") Brownie Pan with baking parchment. Note that the pan size will need to change accordingly if you have changed the serving size from 12.
Prepare roughly 650g-700g of fillings. Use a sharp knife to cut any biscuits and larger chocolate bars into smaller chunks. You can vary the size of the different fillings for extra texture.
Reserve around 100g of the fillings for the top. I kept some pretzels whole for the topping
Measure 150g Dark Chocolate into a microwaveable mixing bowl. Break it down into chunks. Also measure in 125g Salted Butter and cut this into similar sized chunks.
Microwave in 30 second bursts giving the butter and chocolate a good stir each time until it is fully melted. If you don’t have a microwave you can do this in a saucepan on the hob.
Crack 3 Eggs into the melted chocolate mix and measure in 175g Caster Sugar. Give everything a good stir until fully combined.
Measure 75g Plain Flour and ¼ tsp Sea Salt Flakes and gently stir in.
Pour all of the fillings into the brownie batter (except the bits you have reserved for the toppings). It might feel like there isn’t enough brownie batter to coat the fillings but keep mixing – it will come together.
Tip the mixture into the lined baking tin. Spread it out to the corners and make sure it is fairly evenly spread out.
Sprinkle over the reserved toppings. Press them down into the batter a little.
Bake for 30 minutes. It should still be wobbly in the middle when you take it out.
Allow to cool on a rack until totally cooled. You can take it out of the tin after around an hour – once it will hold its shape.
For perfect sliceable fudgy brownies, pop the whole thing in the fridge overnight. Then slice and serve the next day.
For instant gooey brownies, dig in but be warned that the slices won’t hold their shape and you might need a spoon (this is how I eat them!)
Notes
Please note that the nutrition calculation is a very vague estimate and will vary drastically depending on what you include in the brownies. But if you are worried about calorie counting, this recipe might not be for you.