Try this Twix Brownies recipe, or contribute your own.
- 1/2 teaspoon baking powder
- 4 eggs
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 1 cup milk chocolate chips
- 1/4 cup evaporated milk
- 3/4 cup unsalted butter
- ganache
- 1 cup imperial sugar extra fine granulated sugar
- *spoon and sweep method: use a spoon to fill measu
- brownies
- 1 cup packed imperial sugar light brown sugar
- 1 cup dutch-process cocoa
- 1 cup unbleached all-purpose flour*
- 17 (store-bought) shortbread cookie sticks
- caramel layer
- 1 bag (11 ounce) + 1/3 cup caramel bits
- 1 cup bittersweet chocolate chips
- Carbohydrate 18.851396194459 g
- Cholesterol 36.3027514103106 mg
- Fat 17.1373267293977 g
- Fiber 0.788666682243347 g
- Protein 3.0491260972885 g
- Saturated Fat 9.12956258646376 g
- Serving Size 1 1 brownie (70g)
- Sodium 136.475516666103 mg
- Sugar 18.0627295122156 g
- Trans Fat 1.04679007129312 g
- Calories 232 calories
Step-by-step
- Preheat oven to 325°F. Grease a 9x13†pan.
- Melt butter in a saucepan over low heat. Stir in sugars and heat while stirring until hot to touch, but not bubbling.
- Remove pan from heat and whisk in cocoa powder, vanilla, salt and baking powder. Whisk in eggs, one at a time, until incorporated. Stir in flour.
- Spread evenly in prepared pan and bake for 25 minutes.
- Meanwhile, make caramel. Over medium-low heat, melt caramel bits and evaporated milk together, stirring frequently.
- After 25 minutes, remove brownies from oven and top with the cookies, pressing down slightly. Some brownie will still remain visible. Pour caramel sauce evenly over cookies. Return to oven and bake for 5 more minutes.
- Remove brownies from the oven, place on a wire rack, and let cool completely in pan.
- Make ganache: Place chocolate chips in a bowl. Heat cream to a simmer. Pour cream over chocolate chips; set timer for 5 minutes. After 5 minutes, slowly stir chocolate and cream until combined and thickened. Pour over cooled brownies, using an offset spatula to smooth. Refrigerate for at least 1 hour before serving.
- Store in refrigerator. These thick brownies are easiest cut with a bench scraper or large bread knife, pressing straight down, rather than cutting back and forth.°F
Dutch-process cocoa carries the structural weight in this pastry because its acidity is neutralized during manufacturing, yielding a deeper color and a smoother chocolate flavor than natural cocoa powder. When melted butter and sugars are heated until hot to touch rather than boiling, the sugar begins to dissolve into the fat, creating the dense, fudge-like interior texture characteristic of these bars. Standard commercial shortbread cookie sticks inserted midway through baking absorb moisture from the surrounding batter, anchoring the cookie layer firmly within the crumb. Melting caramel bits with evaporated milk over medium-low heat prevents scorching while producing a pourable sauce that sets firmly upon cooling. Allowing the heavy cream to sit undisturbed over bittersweet chocolate chips for five minutes before stirring initiates emulsion without forcing the cocoa butter to separate. Chilling the completed pan for at least one hour firms the ganache layer for clean slicing. Scaling this formulation requires precise adjustment of pan sizes to maintain the exact ratio of brownie base to shortbread and caramel. Using a bench scraper rather than a standard kitchen knife prevents the sticky layers from dragging during division. Store the finished portions in the refrigerator to maintain the structural integrity of the caramel and ganache.
