These Twix Bar Brownies are made with the base of a very fudgy brownie recipe with Twix candy bars mixed in.
I’m quite fond of baking with candy bars. I’ve put Kit Kat’s in Lemon Bars, Heath Bars in Cheesecakes, Snicker’s Bars in Tarts, Butterfingers in Blondies & Pie & Cookies, and Milky Ways in Brownies too. It was time to experiment with Twix. I took my all-time-favorite brownie recipe, and added Twix Bars to make Twix Bar Brownies.
Adding candy bars to desserts is basically a great idea! I don’t know about you, but I always feel guilty about buying a candy bar at the store to just eat and enjoy. But if I buy them to add to desserts I’m making at home, somehow I can justify that as being okay!
This recipe makes a lot of brownies. Depending on how large you cut them, they serve 24 to 36 people. They’re super rich, so I do recommend cutting them in 36 pieces. Plus, more people get to enjoy them when there are more brownies to go around.
These Twix Bar Brownies are the brownies I like to serve at very large gatherings of both kids and adults. They’re always the first dessert to disappear.
The crunch of the cookies stays intact in the baked brownie, and the chocolate that surrounds the cookie-caramel layers protects the caramel from melting into the fudgy brownie. I think they are pretty addicting, and I’m always happy to have people around who are willing to gobble them up quickly!
If you enjoy these Twix Bar Brownies, you might also enjoy these brownie recipes:
- Cocoa Brownies by Recipe Girl
- Mint Fudge Stuffed Brownies by Recipe Boy
- Basement Brownies by Recipe Girl
- Triple Chocolate Brownies by The Little Epicurean
Twix Bar Brownies
- 1 pound (4 sticks) unsalted butter
- 16 ounces semisweet chocolate chips
- 6 ounces unsweetened chocolate, chopped
- 2 tablespoons 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
- 1 full-size Twix candy bar, sliced thinly
- Preheat the oven to 350°F. Butter and flour a 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).
- In a heatproof, medium-bowl set over a saucepan of simmering water, heat the butter, and chocolates until melted and smooth; cool slightly.
- 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.
- In a medium bowl, sift together the flour, baking powder, and salt; add to the batter. Stir 12 ounces chopped Twix bars into chocolate mixture. Then pour the batter into the prepared baking pan and smooth the top with a rubber spatula. Place slices of the full-size Twix Bar onto the top of the brownie batter.
- Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs attached; do not overbake! Let cool completely before cutting. My best tip is to cover the brownies 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.