These Twix brownies are one of my favourite brownies to make. THE DIFFERENT LAYERS MAKE THESE SO GOOD.
You get a crunchy, crumbliness from the first layer, then fudginess from the brownie, and chewiness from the caramel.
The different textures work so well together. The flavour is great too, but the textures is what makes me love these so much!
Breakdown of the Twix brownie
When I made this recipe, I didn’t want to just chop some Twix bars and add them into my brownie batter. I wanted to do something a little more exciting than that.
So instead, I took the 3 different elements of a Twix bar; shortbread, caramel and chocolate, and then I added these to a brownie!
The shortbread layer
For this layer, instead of making an actual shortbread dough and baking it, I just got some shortbread biscuits, crushed them and mixed them with butter.
There’s a few different parts to this recipe, so I felt like for the shortbread layer, it would be a lot easier to just do this instead of making actual shortbread from scratch.
The brownie layer
For this, I just made my fudgy brownie recipe, but I increased the quantity a little.
The caramel layer
The type of caramel used for this is pretty easy to make.
All you really are doing is adding all the ingredients into a pot and heating it until it changes colour.
But I do have a few tips, I will go into these later on in this blog post!
The chocolate layer
For this layer, I just heated some dark chocolate and oil together. The oil is optional, it just makes the chocolate a little softer which I like, but you don’t need to add it.
Side note, in the recipe I’ve wrote that you should use dark chocolate for this layer.
You could use milk or white, but this brownie already has a lot of sugar in; it is quite sweet. So the dark chocolate helps cut this sweetness a little, but you can use any chocolate.
Ingredients for the brownie
Here are the ingredients you’re going to need to make the brownie layer:
- Unsalted butter – I prefer to use unsalted so that I can control the amount of salt in the recipe. But salted works too, just don’t add the 1/4 teaspoon of salt that the recipes says to add.
- Dark chocolate – using melted chocolate in brownies, instead of just using cocoa powder, is going to give you great flavour as well as a lot of fudginess.
- Sugar – I use a mixture of brown and white sugar. The brown sugar adds fudginess, the white sugar adds chewiness.
- Plain flour – also known as all-purpose flour.
- Cocoa powder – you want to use unsweetened cocoa powder for this.
- Salt – this just helps enhance the flavours.
I’ve posted a few brownie recipes and videos. Here are some common questions I get:
Can I use milk chocolate instead?
When making brownies, dark chocolate is always best to use.
Using milk chocolate will just add a lot of extra sweetness to the brownies and not enough chocolate flavour. Dark chocolate will give you the best flavour.
Milk chocolate will work, but I don’t recommend it. They won’t taste as good!
Do I have to use brown sugar?
I love using brown sugar in brownies. It gives flavour but also the molasses in the brown sugar gives you a much fudgier brownie.
But yes, you could just use granulated or caster sugar and they will still taste good!
Why do you whip the eggs and the sugar together?
In all of my brownie recipes, I whip the eggs and sugar together until the mixture lightens in colour and almost doubles in volume.
There are a lot of different ways to make brownies. For me, I’ve found that whipping the eggs and sugar gives the brownie a crinkly top and it helps give you a tender fudgy brownie.
I don’t know the exact science behind this, but it always seems to make a big difference for me, so I like to do it!
A few tips when making the caramel
Like I mentioned, the caramel for these Twix brownies is pretty simple to make. You just need to add the ingredients into a pot and cook it until it changes colour.
There are a few things to remember though:
- Keep the heat on medium – the caramel burns easily. So you don’t want to increase the heat in order to speed up the process, you’ll end up with burnt pieces of caramel.
- Stir constantly – again, the caramel burns easily. So make sure to keep stirring during the process.
- Use a pot that has high sides – as this caramel cooks, it bubbles up a lot. So use a pot that has high sides, just so that the caramel doesn’t bubble over.
How to know when the caramel is done
You want to keep an eye on the colour of this caramel, that’s how to know when it is done.
You’re looking for a golden caramel colour. The darker it gets, the chewier the caramel will be once it has set.
We don’t it to be too chewy, so once you get a golden colour, take it off the heat!
Leaving the brownie to chill
The last step in this recipe is too chill the brownie.
This is important, don’t try skipping this.
When brownies come out of the oven, they are still slightly underbaked. So they need time to set up. Because of this, I recommend chilling all brownies before cutting into them.
But it is even more important for these because the brownie needs to set up as well as the the caramel and chocolate layer.
2 hours in the fridge is good, I usually just leave it in the fridge overnight.
With that being said, they do taste best at room temperature though. So after they have chilled, you can take it out of the tin, cut slices and then let them come to room temperature.
All of this will be worth it in the end I promise!
Here are some more brownie recipes you might like:
- For the shortbread base:
400g shortbread biscuits
100g unsalted butter, melted
- For the brownie layer:
225g unsalted butter
140g dark chocolate
200g brown sugar
200g granulated sugar
100g plain flour
50g cocoa powder
1/4 teaspoon salt
- For the caramel layer:
100g unsalted butter
380g condensed milk
50g golden syrup
1/4 tsp salt
- For the chocolate layer:
250g dark chocolate
2 tbsp any flavourless oil, I use vegetable.
- Start by pre-heating your oven to 180c/350f. Also grease and line a 9x12 inch cake tin.
- Making the shortbread layer:
- Crush the biscuits until you get fine crumbs. You can either do this in a food processor or just put them in a food bag and hit them with a rolling pin.
- Mix the crushed biscuits with the melted butter, then add this into your prepared cake tin. Press it down until you get an even layer. Leave this aside
- Making the brownie layer:
- In a pot, add the butter and dark chocolate. Place this pot over medium-low heat, and heat until you get a melted smooth mixture. You could also do this in your microwave. Leave this aside to cool down.
- In a large bowl, add the eggs and both sugars. Whip this until the mixture lightens in colour and almost doubles in volume. It's easiest to do this with an electric mixer but it can be done by hand, just whisk aggressively.
- Pour the cooled butter/chocolate mixture into this and whisk.
- Now add the flour, cocoa powder and salt. Whisk just until you get a smooth batter.
- Pour this into the tin, on top of the shortbread layer. Bake for around 35-40 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs on it. Once baked, leave aside to cool down.
- Making the caramel layer:
- In a pot, add the butter, condensed milk, golden syrup and sugar. Place this over medium-low heat.
- You want to keep heating this mixture, whiles constantly stirring, until the mixture turns into a golden, caramel colour. Make sure not to increase the heat to speed up the process, the caramel will burn.
- Take this off the heat and mix the salt into it.
- Pour this on top of your baked brownie and spread it out, then put this in your fridge.
- Making the chocolate layer:
- In a bowl, add the chocolate and oil. Heat this in your microwave at 30 second intervals, until all the chocolate has melted and you get a smooth mixture.
- Pour this on top of the caramel layer and spread it out.
- Now leave this in the fridge for a minimum of 2 hours so that all the layers can set up, I like to just leave it in the fridge overnight.
- Once chilled, take it out of the tin, cut into it and enjoy!