Tim Tams + fudgy brownies = an Australian sensation. Now that I’m no longer in Australia, my withdrawal from tim tams is real, and I feel pretty lost without them. I’m considering calling my mates back in Melbourne to ship me a year supply of tim tams. Dubious that any of them will comply, but a gal can dream.

OK, but for those of you who don’t know what tim tams are, I’m sorry you’ve never experienced these, but they’re like Oreos but better. They’re lighter and not as sweet as Oreos, and as a product of Arnotts, there are some pretty tasty flavours out there now. But I will always favour the double coated tim tams. Anyways, moving onwards to the real reason why you’re here.

ingredients:

– 1/2 cup melted butter
– 1 TBSP coconut oil
– 1 1/8 cup caster sugar
– 2 eggs
– 2 TSP vanilla extract
– 1/2 cup flour
– 1/2 cup cocoa powder
– pinch of salt
– package of your favourite tim tams; I used dark chocolate.

the way:

– preheat oven to 350/180 degrees.
– in a bowl, combine the melted butter, coconut oil, and sugar together. Make sure you whisk these together really well.
– add in the eggs and vanilla and beat until the colour becomes lighter.
– add in flour, cocoa powder, and salt and gently stir the dry ingredients into the wet ingredients until just combined. 
– pour half of the batter into the pan.
– place whole tim tams across the pan. Usually a whole package fits into one pan.
– pour the remaining batter on top.
– bake for 20-25 minutes or until there is no jiggling in the centre when the pan is moved.
– remove brownies and allow to cool down to room temperature before slicing.