You’d never know that these brownies are made from stale crackers rather than flour.

Use any mix of not-too-salty crackers or oatcakes plus any stale sweet biscuits you have to use up – I had about 400g in total for this recipe. Whizz them all up in a blender then follow a roughly ‘normal’ brownie recipe from there.

The addition of orange segments is optional; substitute for any other fruit you like with chocolate (cherries, frozen berries, ….) or leave out altogether.

Makes a great dessert or portion up to eat as fuel on the move or have as petit fours.

Serves 10-12

Ingredients

Crackers	130	grams
Oatcakes	70	grams
Biscuits	200	grams
(Any combination of crackers/biscuits will do, making around 400g total)
Eggs	2
Butter	100	grams
Milk	150	millilitres
Chocolate Powder	80	grams
Chocolate Chips (optional)	100	grams
Dark Chocolate	50	grams
Oranges (optional)	2

Equipment

1. Food processor/stick blender
2. 20cm-ish square ovenproof tin

Method

1. Whizz up all the stale biscuits & crackers to a fine-ish powder. I used a whole packet of Water Biscuits, 7 oatcakes and 5 large sweet biscuits. If you don’t have any sweet biscuits to use up, add a little sugar to taste at the end.
2. Add the chocolate powder.
3. (I used an indulgent ‘salted caramel’ drinking chocolate but any will do. If you have cocoa powder, add a little less and again add sugar to taste at the end.)
4. Melt the butter and dark chocolate in a bowl over a pan of hot water. Add to the dry mixture.
5. Add the eggs – no need to beat in advance.
6. Stir everything together.
7. Peel and segment the oranges, removing all the white pith. Segment them over a bowl so that you don’t lose any juice. Chop into bite-sized pieces.
8. Add the orange segments and juice to the rest of the mixture (or another fruit if you have decided to swap).
9. Add the milk a little at a time, stirring until you have a very thick porridge like consistency.
10. Optionally stir in some chocolate chips or any other bite-sized bits of chocolate you want to get ride of (mars bar, creme egg, ….)
11. Grease a 20cm-ish square tin – big enough so that the mixture makes a layer around 2cm deep. Too deep and it either won’t cook or will fall apart as you get it out – it’s a pretty dense mixture.
12. Bake for around 30 minutes at 180c – test it’s cooked with a clean knife.
13. Allow to cool slightly before turning out. Serve as a dessert with ice cream (we shared the last of a rogue pack of Cornetto’s – yes, we had half a Cornetto each) or portion out to eat on the move or as petit fours. Freezes well.