I love having everything I need in my pantry to make something yummy at a moments notice. After a hard gym session I wanted a nice little treat, a brownie. Not just a plain brownie though, something different, with a little crunch perhaps.
After rummaging around I came across a few packs of twix and caramel digestive biscuits. I bought these a while back whilst on special with the thought of stuffing them into a cookie.
Whenever I stop by the grocery store I always have a browse around in the biscuit, sweet and confectionary sections. I constantly seek out treats to use in my baking. Therefor I’ve always got the necessary ingredients for treats such as these delectable goodies.
My brownies don’t just contain cocoa powder or chocolate they contain both! These brownies aren’t to sweet either, the cocoa powder is dark, at 70% cocoa solids and I always make sure to use a chocolate with the minimum of 70% cocoa solids also. This makes this the ideal brownie recipe to stuff full of yummy things.
These brownies have everything. A soft, fudgy centre, soft caramel pieces and crunchy chunks of biscuit. They’re full of textural delight. I can’t stress how much I love this brownie recipe. It’s perfect. A dense, soft, fudgy, chocolate packed brownie, what more could you ask for. It’s also a quick and straightforward recipe to follow.
This is my go-to recipe for brownies, I wouldn’t consider baking another. I love adding lots of new things into my brownies and this combination of twix and caramel digestive biscuits is a sure-fire winner. The twix pieces nestled in this squidgy brownie are soft and chewy whilst the biscuits provide a nice crunch also with chewy caramel. You can never have enough caramel.
I’ve made a few variations of these brownies now,Ooey Gooey Soft and Chewy Mincemeat Brownies, Salted Caramel Brownies and Mint Laced Brownies. The sky’s the limit with this recipe and I’m not going to stop with just these!
Seeing as I made these at the start of the weekend I had no one to pass these along to. After enjoying a few spread over a couple of days I chopped them up into little 1 inch pieces and now they are sitting in a box in my freezer. They are destined to be mixed into some ice cream. I have Belgian chocolate gelato in mind or perhaps coffee gelato. Decisions have to be made.
For now I’m trying not to eat them all. I cannot tell you how good a frozen brownie is. I’ll be sharing whichever ice cream to incorporate them into soon, so remember to subscribe so you don’t miss a thing.
Want clean sides and even size brownie pieces? Whenever I bake a batch of brownie I always chill them in the fridge over night before slicing, this makes things a lot easier and less messy. Cold brownies are also good.
This brownie recipe is the one for you if you never want to see a cakey brownie again. These are chocolate packed, dense and the most decadent brownie I’ve even eaten and I’m sure you’ll agree if you try one yourself.
Yields – 24 Brownies
- 200 grams (2 sticks – 1 tablespoon) Unsalted butter, cubed
- 200 grams Dark chocolate 70% cocoa solids
- 125 grams (3/4 cup) Light brown muscovado sugar
- 125 grams (1/3 + 1/4 cup) Caster sugar
- 4 Medium eggs, beaten slightly
- 1 teaspoon Pure vanilla extract
- 125 grams (1 cup) Plain flour
- 1 tablespoon Green and Blacks Cocoa powder
- 140 grams (5 ounces) Twix bars, cut into small chunks
- 140 grams (5 ounces) Caramel digestive biscuits cut into fours
- Pre-heat the oven to 170C, 150C(fan) 350F and butter the bottom and the sides of an 8 x 8 inch squared tin with removable base. Line the bottom with parchment paper and butter this too. Set aside.
- In a medium sauce pan set over a low heat melt together the butter and the chocolate. Remove from the heat just before everything has completely melted. Keep on stirring until melted and set aside to cool slightly.
- In a medium bowl stir together both the sugars, eggs and vanilla extract. Pour in the melted mixture and stir everything thoroughly together. Sift in the flour and cocoa powder. Mix together then add the twix and biscuit pieces.
- Pour into your pre-paired tin and smooth the top. Bake for 25-30 minutes. When the top is set and there is still a slight wobble to the centre that’s when you know it’s ready to pull from the oven.
- Leave to cool in the tin on a wire rack for 20 minute before transfer to the wire rack to cool.
* Recipe adapted from Delicious magazine.
* For easier slicing chill in the fridge for up to 12 hours before cutting into them.
* These will last for up to 3 days stored in a cake tin with a tight-fitting lid.
* Keep in a cool, dry place away from direct sunlight.
* These will last in the fridge for up to 2 weeks stored in cake tin with a tight-fitting lid.