Sunday, 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 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

*Note - If you don't have any 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.

Grease bottom of 9x13-inch baking pan. For easier cutting, line the pan with foil first. 
For Crust Layer: Using a 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.

For Brownie Layer: Prepare brownie batter as 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


  1. That brownie is like a masterpiece. :)

  2. These are fantastic! Best. Brownie. EVER!!

  3. Can you use milk for the cream and the heavy cream also?

  4. Can you use store bought carnation caramel

    1. I haven't tried it but as long as it's a yummy Carmel I'm sure it would work.

  5. I messed mine up. Caramel didn't look right. Also when I did poor it on the brownie layer I clearly didn't let the crazy looking caramel set. When I poured the chocolate on top the caramel and chocolate of course combined. Ugh!!! I didn't stir the caramel like direction instructed. Possibly messed up after pouring in the cream. Was I suppose to leave it and cook more?

  6. I am a sucker for sweets and these look delicious. Thanks for sharing!