This recipe has been featured in a post on The Recipe Girl blog: Candy Bars Make Everything Taste Better.
Yield: 2 to 3 dozen brownies
Prep Time: 30 min
Cook Time: 35 min
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.
1 pound unsalted butter
16 ounces semisweet chocolate chips
6 ounces unsweetened chocolate, chopped
2 Tablespoons instant espresso powder
7 large eggs
2 Tablespoons vanilla extract
2 1/4 cups granulated white sugar
1 1/4 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
12 ounces Twix candy bars, chopped
1 full-sized Twix candy bar, sliced thinly
1. Preheat oven to 350°F. Butter and flour 12×18x1-inch (half-sheet) 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.
*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.
Source: RecipeGirl.com (Adapted from Ina Garten)