I made this huge batch of brownies for a family reunion… they were gobbled up by everyone. The Twix Bars add a nice, surprise crunch to the brownies. Mmmmmm.
TWIX BAR BROWNIES
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1 pound (4 sticks) unsalted butter
1 pound semi-sweet chocolate chips or chopped semi-sweet chocolate
6 ounces unsweetened chocolate, chopped
2 Tbsp instant espresso powder
7 large eggs
2 Tbsp pure vanilla extract
2¼ cups granulated sugar
1¼ cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
12 ounces Twix Bars (chopped)- mini or full size
1 full-size Twix Bar sliced thinly
1. Preheat oven to 350°F. Butter and flour 12×18×1-inch pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).
2. In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.
3. In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.
4. In a medium bowl, sift together flour, baking powder, and salt; add to batter. Stir 12 ounces chopped Twix bars into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula. Place slices of the full-size Twix Bar onto the top of the brownie batter.
5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut.
Yield: At least a couple of dozen, depending on how large you cut your brownies.
Cooking Tips
*These taste better the second day.
**If it’s a warm day inside your house, you might consider chilling the Twix bars before you try to cut them.
Recipe Source: Adapted from Ina Garten
