RECIPE SUGGESTION: Bourbon Brownie INGREDIENTS: 150g salted butter, 200g The Pantry dark chocolate, 200g caster sugar, 3 eggs, 200g self raising flour, 1 pack of Belmont bourbon biscuits, 25cm square tin. METHOD: Pre-heat the oven to 180°C / Fan 160°C / Gas 4. Grease a 25cm square tin. Melt the chocolate and butter together in a bowl over a pan of simmering water. Stir in the sugar and add the eggs, 1 at a time. Add the flour and mix to a batter. Pour into the greased tin and bake in the oven for 7-9 minutes for a gooey brownie or 10-11 minutes for a more cakey brownie. Press 8 bourbon biscuits into the mixture, creating 2 lines of biscuits. Return to the oven and continue baking for another 7-9 minutes for a gooey brownie or 10-11 minutes for a more cakey brownie. Remove and allow the brownie to cool slightly in the tin. Chill in the fridge for 1 hour before cutting and serving.