Marie Biscuit Brownies (Eggless)

These Marie Biscuit Brownies are eggless, decadent and fudgy with a delightful crunch and crisp from toasted Marie biscuits.

Marie Biscuit Brownies - The Cupcake Confession-3


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I’ve always loved Marie Biscuits ever since I was a little kid. I’d eat them plain or dunk them in tea. This one time, some of my friends and I ended up making a decadent fridge cake with melted chocolate and marie biscuits topped generously with ice cream! That day was like an awakening of sorts! I had no idea it would pair so well with chocolate. Taking inspiration from that memory, I created these Marie Biscuit Brownies.


The texture on these is something that you’d have to try to believe. It’s incredibly fudgy. You would almost imagine biting into a slice of thick, decadent fudge. As the chocolate melts in your mouth you are introduced to lightly toasted, super crunchy Marie biscuits that add more textural excitement to your brownie eating experience.


Making these is so straightforward, I might see you walking into your kitchen to make these right away. The ingredients are super basic and you probably have all of them in your kitchen at the moment. Besides, it also takes a lot less time to make this because of the easy steps.

Marie Biscuit Brownies - The Cupcake Confession-1

To make these Marie biscuit brownies, you first begin by melting your dark chocolate, butter, condensed milk and caster sugar together until the sugar and chocolate have dissolved. What you’re left with is a smooth silky batter that looks like molten fudge. You then add in the flour and give it a good mix until it just begins to come together.


At this point, you will notice that the batter looks less like batter and more like dough. If you bake this, it would more or less be a cookie. What you need now is to loosen up the batter slightly. To do this, you add the milk and voila, your brownie batter is ready to bake!


However, this brownie batter has a secret ingredient – to make it more Marie -ish, we add the Marie Biscuit powder, crushed biscuits inside the batter to make it more crunchy and then to epitomise the crunch, you also add a few crushed biscuits to the top. As they bake in the oven, they go supremely crisp and you also see a subtle golden brown colour to them. They taste absolutely divine!

Marie Biscuit Brownies - The Cupcake Confession-2

But don’t take my word for it. Make these Marie biscuit brownies right away and you’d know what the fuss is all about.

Marie Biscuit Brownies (Eggless)

Yield: Makes 9 large squares or 16 small squares


  1. 120 grams salted butter
  2. 200 grams dark chocolate (75% cocoa)
  3. 200 grams condensed milk
  4. 50 grams caster sugar
  5. 90 grams all-purpose flour
  6. 30 grams Marie biscuits, ground
  7. 25 grams unsweetened cocoa powder
  8. 1 tablespoon cornflour
  9. 150 grams milk
  10. 100 grams Marie biscuits, lightly crushed


  1. Preheat oven to 180 C / 350 F
  2. Fill a heavy bottomed saucepan with about 1 inch of water. On medium heat, bring it to a simmer.
  3. Place another bowl over this saucepan making sure the base of the bowl doesn’t touch water.
  4. In the bowl add the butter and chopped dark chocolate.
  5. Add the condensed milk and caster sugar.
  6. Mix well until everything is well melted.
  7. You can even do this in the microwave, at 10 second intervals ensuring the ingredients don’t burn.
  8. One melted, sift in the dry ingredients. This includes the all-purpose flour, ground Marie biscuits, unsweetened cocoa powder, cornflour.
  9. Mix well until uniformly combined.
  10. Add the milk and mix until just combined.
  11. Do not overmix.
  12. Line a 9 x 9 inch baking tin with parchment and fill it with the brownie batter.
  13. Bake in the oven for 15 – 16 minutes or until a skewer inserted in the center emerges just clean with a few moist crumbs.
  14. Let it cool to room temperature.
  15. Refrigerate overnight. This helps develop the flavor.
  16. Slice into 9 large squares (or 16 small squares)



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