- For the crust:
- 2 x 200 g packets chocolate digestive biscuits, crushed
- 150 g butter, melted and cooled
- 6 T cream
- For the filling:
- 250 g 70% dark chocolate
- 180 g butter
- 4 free-range eggs
- 330 g sugar
- 70 g flour
- 40 g cocoa
- 1 t salt
- ½ cup cream, slightly heated
Preheat the oven to 180°C and grease a 24 x 34 x 5 cm baking tray with butter.
To make the crust, combine all the ingredients in a bowl. If the mixture doesn’t hold its shape when pressed together, add more butter until it does. Lightly wet your hands and press the crust into the bottom and up the sides of the baking tin, covering them completely. Chill for 30 minutes.
To make the filling, heat the chocolate and butter in the microwave for 1 minute, stirring until melted, glossy and smooth. Alternatively, heat over a saucepan of simmering water.
Whisk the eggs and sugar together until fluffy and pale yellow. Add the chocolate-and-butter mixture and whisk until well combined.
Sift the flour, cocoa and salt. Fold through the mixture until well incorporated.
Pour in the warm cream and fold through the mixture. Pour the mixture into the baking tray, smooth using a spatula and bake for 25 minutes, or until set.
Cook's note: It has the familiar base and smooth, creamy filling of a milk tart but with the deep, chocolatey heart of a brownie. If you can resist it for long enough to let it cool down (and you must!), you’re a really strong person.