Twix Caramel Brownies
Fudgy homemade Twix caramel brownies stuffed with chopped up Twix candy bars and topped with an easy, creamy caramel sauce. If you like Twix candy bars, you’ll love these!
Attention all Twix candy bar lovers! Boy, have I got a treat for you today!
We’re talkin’, a chocolate-in-your-face, ooey-gooey-sticky-caramel-sauce-all-over-your-fingers, and cookie-crunch-in-every-single-bite. Insane. This should totally be illegal!
And it’s just in time for the long weekend, so you can make and share these treats with family and friends. Although, I will say, it’s kind of hard to part with these fudgy brownies. One bite of these brownies and you’ll reconsider sharing. Giving chocolate away is not for the faint of heart.
Twix candy bars have been my most favorite ever since I can remember. So when you chop them up and throw them into a fresh batch of homemade brownie batter that’s slathered with melty, warm caramel sauce. Things. get. real.
I promise you, Pinky and The Brain + Twix + caramel fudgy brownies could rule the world!
I made the brownie layer from scratch. If you’re short on time and still want to enjoy this treat, just use a boxed mix instead. But DO make these at least once from scratch. Trust me. They’re mind-blowing. Like KA-BOOM!
Brownies are basically a few ingredients: butter, chocolate (powder and/or solid), flour, sugar, and eggs. I use a combination of powder and solid chocolate to make these extra chocolatey. Also, i’ve used bittersweet chocolate in my brownies. But, these aren’t like dark chocolate brownies by any means, they’re just the right amount of sweetness. Adding semisweet chocolate with caramel sauce makes these brownies super, as in SUPER sweet. If you’re all for that, go for it!
These brownies are also, fudgy and dense. They aren’t cake-like. I prefer my brownies to be chewy, dense and fudgy. Under-baked brownies are totally my thing. Fudgy brownies are achieved by using less flour and more chocolate in the recipe. The more flour you use, the more cake-like your brownies. Hence, the small amount of flour called for in this recipe.
The caramel sauce in this recipe is super smooth and creamy. I didn’t make this caramel sauce from scratch. That would take some time. Instead, I zapped a few caramel chews with a couple tablespoons of heavy cream, that’s it! Quick. Easy. Salty. Sweet. Caramel. We use this caramel in two places, once with a few swirls, baked right into the brownie. And second, we smear the caramel on once the brownies are baked. The caramel that’s baked, hardens just slightly and becomes slightly chewy. To enhance that caramel flavor, i’ve used SALTED butter in this recipe. That’s exactly why we aren’t using any salt. Fear not, it’s not a mistake.
I keep these brownies in the fridge to avoid the caramel sauce from running in this 1,000 degree weather we have in Texas. Just let the brownies come back to room temp if you do store them in the fridge. If it’s not hot where you live, they are fine at room temp.
If you want to indulge a tad bit more than the rest of us, serve these brownies with a big ol’ dollop of vanilla ice cream and it’s the best way to cool down. One bite, and you’ll be transported to a chocolatey galaxy. So addicting!
For caramel sauce:
- 10 caramel chews (such as Kraft)
- 2 tablespoons heavy cream
For the brownies:
- 1/2 cup salted butter
- 8 ounces bittersweet chocolate, chopped (see note*)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon coffee granules (see note*)
- 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
- 1 tablespoon vanilla extract
- 10 fun-size Twix candy bars, chopped
- For the caramel: Place the caramel chews and the heavy cream in a microwave-safe bowl. Zap in the microwave for 15 - 20 seconds. Remove and stir. Place back in the microwave and continue to zap for 15 - 20 seconds, stirring after each zap until completely melted. Mine took exactly 1 minute (so 3 zaps and stirs).
- For the brownies: Place a rack in the lower third of your oven and preheat the oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper, allowing 2 inches to hang over sides. Set pan aside.Put butter, chopped chocolate, cocoa, and coffee granules in a heatproof medium bowl set over a pan of simmering water. Stir the mixture until butter and chocolate are melted. Let cool slightly.
- In a medium bowl, combine the flour and baking powder; whisk together. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, combine the sugar, eggs, and vanilla and beat on medium speed until pale, about 3 minutes. Add chocolate mixture; beat until combined. Lower the speed of the mixer and add flour mixture; beat. Scrape down sides of bowl as necessary until well incorporated.
- Pour 1/4 of the batter into the prepared baking pan. Smooth the top with a rubber spatula and drop twix pieces evenly over the batter. Pour the rest of the batter over the twix candy pieces. Drizzle 1/4 of the caramel mixture over the brownie batter and using a toothpick swirl the caramel into the batter. Bake for 25 - 30 minutes or until a cake tester inserted into the center of the brownie comes out with just light smears of chocolate. Let cool slightly in pan. Move brownies to a wire rack to cool completely. Once cooled, spread the caramel over the brownies and spread to create an even layer. If your caramel has hardened, just reheat with the same directions as before.
- Semisweet chocolate may be used instead of bittersweet. If you do so, keep in mind that the brownies will be much sweeter because of the use of caramel.
- Coffee granules are used to enhance the flavor of the chocolate. It will not make the brownies taste like coffee.
- If you prefer super fudgy brownies you can underbake them by 3 - 5 minutes._