Shared April 15, 2012
Twix Brownies
My sister in law saw this recipe and thought of me. As soon as I saw this recipe I knew why she thought of me. This recipe is kind of everything I love about baking. I have always love twix. I have…
My sister in law saw this recipe and thought of me. As soon as I saw this recipe I knew why she thought of me. This recipe is kind of everything I love about baking. I have always love twix. I have also always loved brownies. So if you ask me if brownies with a cookie bottom, caramel, then chocolate on top could ever go be a bad thing I would have to emphatically say no. After my husband tried these brownies (and ate about 5 of them) he said they might be the best brownies ever. I would have to agree that these brownies are pretty darn amazing. I will definitely be making these again (possibly as soon as our current pan runs out).
Twix Brownies
Crust Layer
2 cups flour
1/2 cup powdered sugar
1/2 tsp salt
1 3/4 squares (14 tbs or7 oz) butter melted
Brownie Layer
1 box of brownie mix or your favorite homemade brownies.
Ingredients called for in directions on back of box
1/4 cup hot fudge ice cream topping
Caramel Layer
1/2 cup water
1 cup sugar
1/2 cup butter
1/2 cup cream
1/4 tsp salt (optional)
Chocolate Topping
1 (11.5 oz.) bag milk chocolate chips
2 Tablespoons butter
1/4 cup heavy cream
on hand, and don’t want to purchase for such a small amount, just use
milk. Things will still turn out deliciously. I bet no one even notices,
unless you tell them.
baking pan. For easier cutting, line the pan with foil first.
food processor, pulse flour, powdered sugar, and salt until combined. In a medium
bowl, melt butter. Add butter to the flour mixture and pulse a few times until well combined. Press into bottom of prepared pan.
directed on the back of the box, mixing 1/4 cup hot fudge ice cream
topping into brownie batter (straight from the jar, unheated). Pour
batter on top of cookie crust and bake as directed. If baking at a high
altitude, don’t forget to follow special instructions. Cool.
For Caramel Layer: Pour water into s medium sized saucepan. Pour sugar into the center of the pan making sure not to get any sugar on the sides of the pan. Do not stir! Heat over medium heat until sugar dissolves. Once sugar has all dissolved turn heat up to medium-high heat. Cook until sugar water turns a nice golden brown color. Please try and control all urges to stir, trust me you do not want to stir the mixture. This process for me took about 20-30 minutes. While the sugar mixture is cooking place cream and butter in a microwave safe bowl and microwave in 30 second intervals until butter is completely melted. Once sugar is a nice golden brown color slowly pour warm cream/butter mixture into the sugar mixing to combine. Mix quickly to make sure it doesn’t burn on the bottom. Add salt if desired. Pour hot caramel onto cooled brownies and spread evenly on brownies.
For Chocolate Layer: Melt chocolate, butter, and
cream together in a saucepan over medium-low heat, stirring occasionally
until melted and creamy. Pour over cooled caramel layer. Again, cover
as much of the brownies as possible while pouring to make spreading
easier. Cool. If you are in a hurry pop them in the fridge for a bit.
Cut and enjoy.
Recipe Source: Recipe idea courtesy of Jasey’s Crazy Daisy, Caramel recipe adapted from: Always With Butter
