Twix Brownies Recipes
TWIX CARAMEL BROWNIES
Make and share this Twix Caramel Brownies recipe from Food.com.
Provided by aronsinvest
Categories Dessert
Time 45m
Yield 24 brownies
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Grease a 9 x 13 pan with cooking spray. Set aside.
- Place butter in medium saucepan on the stove. Heat over medium heat until butter is melted. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; stir until well blended. Add flour, baking powder and salt; stir until combined. Stir in Twix candy bar chunks. Pour batter into prepared pan.
- Drizzle caramel evenly over the brownies. Using a toothpick, swirl caramel into brownies. Bake for 35-40 minutes or until brownies begin to pull away from sides of pan and a toothpick inserted in the middle comes out clean. Cool brownies completely in pan on a wire rack. Once cool, cut into squares and serve.
Nutrition Facts : Calories 185.7, Fat 8.8, SaturatedFat 5.1, Cholesterol 51.4, Sodium 127.3, Carbohydrate 25.3, Fiber 0.7, Sugar 16.7, Protein 2.2
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- Grease the bottom of a 9x13 pan. I would highly suggest lining the pan with parchment paper. This made it very easy to lift out of the pan and cut the brownies.
- Put the cookies into a food processor until very fine. In a medium bowl melt the butter. Add the cookies to this and mix until moist. Press into the bottom of the 9x13 pan.
- Prepare the brownie mix as directed on the box but also add in the 1/4 cup of fudge topping. Spread on top of cookie. Cook the brownie mix as directed and let it cool completely.
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- Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray.
- Make brownie batter as directed on box. Spread in pan. Place cookie bars in single layer 6 rows by 3 rows on top of batter. Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Transfer to cooling rack.
- In 2-quart saucepan, heat caramels and whipping cream over medium heat 5 to 10 minutes, stirring constantly, until caramels are melted. Remove from heat. Spread over warm brownie base. Bake 5 minutes. Return to cooling rack. Sprinkle chocolate chips evenly over top. Let stand 3 minutes; spread melted chips evenly over filling.
- Transfer to cooling rack; cool 30 minutes. Refrigerate about 1 hour or until chocolate is firm. Cut into 6 rows by 4 rows. Store in airtight container at room temperature.
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