And so the Twix obsession continues. Are you a Twix fan? I know you are. You went crazy over my Homemade Twix Bars last year and then you fell head over heels with my gooey Twix Cookie Cups. So what’s next, you say?
Well since you asked – Loaded Twix Chocolate Brownie Bars. Let me paint the picture. It begins with a crispy graham cracker crust, that is then topped with chunky Twix bars and finally covered in thick chocolate brownie batter. I’m in chocolate heaven!
I think this is one of the best recipes I have ever created. I mean I love brownies but this one is an over-the-top, out-of-this-world brownie. You know? Made from rich dark chocolate, the brownie batter is delightfully fudgy and has that all important crinkle top.
Then inside you have a stack of Twix bars that have softened so the creamy caramel oozes forth at first bite. The graham cracker crust adds a little something special, a little bit of honey crunch. Honestly, it’s a match made in heaven.
What are you up to this weekend? I’m pretty happy today because I have an engagement ring again. Remember back in October when I had my wedding rings stolen? Well we finally got the insurance sorted, had the ring remade and now I have a diamond back on my finger. YAY!
I just have to try keep it clean and stop getting cookie dough stuck in it because I’m never taking it off! So lets celebrate with these mega brownies. The perfect combination of chocolate, caramel and biscuits, this Loaded Twix Chocolate Brownie Bar is one heavenly dessert.
Loaded Twix Brownie Bars with whole Twix bars hiding inside!
- 150 grams (1 and 1/2 cups) graham crackers or plain biscuits crumbs
- 115 grams (1/2 cup or 1 stick) unsalted butter, melted
- 150 grams (5 ounces) Twix bars
- 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
- 200 grams (1 and 1/3 cups) good quality dark chocolate, pieces
- 200 grams (1 and 1/4 cups) brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 85 grams (2/3 cup) plain flour
- Grease and line an 8 inch square tin, ensuring two sides of the baking paper overhang. In a food processor, crush the graham crackers or plain biscuits until they resemble fine crumbs. Pour in the melted butter and give it a good stir until the biscuits are moist and stick together when pressed with your finger. Place the biscuits into your prepared tin and press down using the back of a spoon until you have a nice even layer. Pop into the fridge.
- Pop the butter and chocolate in a heatproof bowl and place over a medium saucepan that is filled with a bit of water, say 5cm (2 inches) high or so . You need to ensure the bowl will not touch the water below. Place on the stove on medium heat and stir while the chocolate and butter melt. Once completely melted, remove the bowl from the heat and leave to cool slightly. Meanwhile grab the crust from the fridge and line the Twix bars on top of the biscuit and then put it back in the fridge.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- Next, add the sugar and vanilla to the chocolate mixture and beat with an electric beater until combined. Add the eggs, one at a time and beat throughly. Then sift in the flour and beat until mixture is smooth. Pour the mixture into the prepared tin over the Twix bars. Very gently smooth over the top.
- Bake the brownie for about 50 minutes or until cooked through. It should have a nice cracked top and no longer wobble in the middle. Leave to cool completely before removing from the tin and cutting into squares. Best served slightly warm with whipped cream or ice cream. The brownies will keep well in an airtight container for 3 days. Just microwave the brownie for 10-15 seconds to serve warm.