Twix Stuffed Caramel Topped Brownies
What is your favorite candy? For me, it would be hard to choose between Twix and Reese's Cups (preferably of the Dark Chocolate or Big Cup variety). I have baked with Reese's cups in the past, but for some reason never thought to include Twix bars in a recipe before. While surfing around Foodgawker, I came across Little Spice Jar's recipe for Twix Caramel Brownies. Simply. Genius. I think I headed to the store to get Twix bars within an hour of seeing that post.
These were served to our family at Sunday dinner as part of an ice cream sundae bar. Twix-stuffed, Caramel topped Brownie Ice Cream Sundaes? It was intense. And we loved it.
* Note: The only change I would make to this recipe before making it again (which I undoubtedly will do) is to bake it in a smaller pan. It was a bit hard to spread out the batter in a 9x13 pan, and next time I might go for an 8x8 or 9x9 instead, and adjust bake time accordingly. I prefer brownies to be tall and thick, rather than thin (that way it's more brownie deliciousness per bite!).
Twix Stuffed Caramel Topped Brownies slightly adapted from Little Spice Jar
For the caramel topping:
- 10 caramel chews (such as Brach's or Kraft)
- 2 Tablespoons heavy cream
For the brownies:
- 1 stick unsalted butter
- 1/4 teaspoon fine sea salt
- 8 oz bittersweet chocolate, chopped
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all purpose flour
- 1/4 teaspoon baking powder
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs, room temperature
- 1 Tablespoon pure vanilla
- 10 fun-size twix candy bars, or 18 mini twix candy bars, cut into slices (we did about 4-6 slices per mini twix bar)
Place caramels and heavy cream in a microwave safe bowl. Microwave for 15-20 seconds. Remove and stir. Continue to microwave for 15-20 second intervals, stirring in between, until completely melted. Set aside.
Preheat to 350° F. Line a baking dish (*see Note above about baking dish size) with pre-cut parchment paper and set aside.
In the top of a double boiler, melt butter, chopped chocolate, and cocoa powder. Stir until butter and chocolate are melted, and mixture is smooth. Let cool slightly.
In a medium bowl, Whisk the flour and baking powder to combine. Set aside.
In the bowl of an electric mixer, combine sugar, eggs and vanilla and beat on medium speed until pale, about 3 minutes. Add chocolate mixture and beat until combine. Add the flour and beat on low speed to combine.
Pour about half of the batter into the prepared pan and spread evenly. Sprinkle the twix pieces evenly over the batter. Top with the rest of the batter and spread evenly. Drizzle about 1/4 of the caramel sauce over the brownie batter and swirl in with a toothpick.
Bake for 25 - 30 minutes (*see note about about baking pan size above. If you choose to use a smaller pan size than 9x13, the baking time will need to be adjusted) or until a cake tester comes out clean, with just crumbs. Let cool slightly in the pan before removing to a wire rack to cool completely. When cool, top with the remaining caramel sauce. Allow to set slightly before cutting into squares.