Prep: 10mins. Setting time: 6hours
These no bake brownies are like none you have ever had before, I’ve searched the internet and looked at other recipes and yes they are similar but they are not these brownies. These brownies are epic.
I think for myself and many many other people the pure nostalgia poured out of these brownies is what truly makes it for us. When I was in high school these brownies crept into the student market and took us all by the balls and ran with us. There was nothing like them, the tuckshop suddenly lost its splendor. We would race in the morning to get one from Ted, he sold out usually before first break. Ted says he made roughly R3k a week. We were completely hooked. Once you try them you will know exactly why.
Let’s get right into it then.
- 2/3 of 500g stork for baking margarine
- 750g icing sugar
- 1.5 cups of cocoa powder
- 3 eggs
- 3tsp Vanilla Essence
- 2 packs Marie biscuits
Use a pot on the oven on a high heat setting. Cut the Stork brick into 3 even blocks. Add 2 of the blocks to the pot and allow it to melt. Cut the blocks into smaller pieces to speed up the melting process.
One the butter is melted, take it off the heat and add 1 and a half (180g) cups of cocoa, 750g icing sugar, 3 eggs and 3tbsp of vanilla essence to the butter. You can stir it in or use a blender to combine everything to a smooth brownie batter.
Once your brownies mix is smooth break in the 2 packs Marie biscuits. The trick is to not crush them too fine. You want chunky bits of biscuits inside.
Stir everything together until all the biscuits are covered in the mixture.
I used a pasta oven dish to put my mixture in. First cover it with cling wrap, this will help later when you cut the brownies out the bowl. Pour in the mixture and press flat. I covered it with cling wrap as well. Put the mix in the fridge for atleast 6 hours to let it set.
Once they are set, cut them and enjoy.