250 g unsalted butter, chopped
1 cup brown sugar
1 cup caster sugar
¾ cup cocoa powder
2 tsp salted caramel icing flavouring
4 eggs, lightly beaten
1 ¼ cups plain flour
¾ tsp baking powder
10 Tim Tam biscuits (of your favourite flavour – we used original), plus extra chopped Tim Tams to decorate
453 g tub chocolate fudge frosting
- Preheat oven to 180°C (160°C fan forced). Line the base and sides of a 20cm x 30cm slice pan with baking paper. Melt butter in a large saucepan over medium heat. Remove from heat, then whisk in sugars, cocoa powder and salted caramel flavouring.
- Add eggs and whisk to combine, then stir in flour and baking powder. Spread about 1 cup of the mixture over the base of prepared pan. Top with 2 rows of Tim Tams then spoon remaining mixture over the top.
- Bake for 25-30 min or until cooked through. Allow to cool in pan. Remove, spread with frosting and garnish with chopped Tim Tams. Cut into 24 squares to serve.