Method:

• Preheat oven to 180oC. Line a 16 x 24 cm lamington tin with non-stick baking paper.
• Place chocolate and butter into a heatproof bowl over a saucepan half-filled with simmering water (ensure bowl doesn't touch the water). Stir until melted. Allow to cool slightly.
• In a bowl, beat eggs and brown sugar with a whisk. Stir in chocolate mixture, mixing until smooth. Stir in flour and mix until smooth.
• Pour 1 cup chocolate mixture into prepared tin. Place Arnott’s Tim Tams in an even layer over the top, pour over remaining chocolate mixture.
• Bake for 30 minutes. The brownie will seem slightly soft in the middle at this stage, but it will firm up on cooling. Allow to cool in the tin before turning out onto a wire rack. Remove paper lining. Cut into slices and serve.