Twix Brownies
Indulge in these Twix Brownies! Rich, fudgy chocolate brownies with crunchy Twix and a luscious caramel topping.
Equipment
- 8-inch square baking pan
- Mixing bowls
- Whisk
- Spatula
- Microwave-safe Bowl
- Sharp Knife
Ingredients
- 4 ounces unsweetened chocolate coarsely chopped
- 3/4 cup unsalted butter cut into cubes
- 1 1/4 cups sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 12 Fun Size Twix Bars each cut into thirds
- 10 individually wrapped caramel candies (I used Kraft)
- 2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a microwave-safe bowl, combine the coarsely chopped unsweetened chocolate and cubed unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Let the mixture cool for a few minutes, then stir in the sugar. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and salt, stirring until combined.
- Gently fold in the all-purpose flour with a spatula until just combined.
- Fold in the cut-up Fun Size Twix bars into the brownie batter.
- Pour the brownie batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
- While the brownies are baking, prepare the caramel topping by combining the caramel candies and heavy cream in a small saucepan over low heat. Stir until smooth.
- Once the brownies are out of the oven, cool for 10 minutes, then drizzle the caramel mixture over the top.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- You can prepare the brownie batter a day in advance and refrigerate it.
- Store baked brownies in an airtight container for up to 3 days at room temperature.
- For longer storage, freeze brownies for up to 3 months, wrapped tightly.