With the perfect combination of chocolate, caramel and biscuits, this loaded Twix Chocolate Brownie by Jessica Holmes of Sweet Menu, makes for one heavenly dessert. Serve slightly warm with a scoop of vanilla ice cream and your dinner guests will be leaving more than satisfied.
WHAT YOU’LL NEED
1 ½ cups of plain biscuits | 8 tbsp unsalted butter | 150g Twix bars | 115g unsalted butter, chopped | 200g dark chocolate | 200g brown sugar | 1 tsp vanilla extract | 2 large eggs | 85g plain flour
WHAT TO DO
- Lightly grease a square 20cm cake tin with butter and then line with baking paper, ensuring two sides overhang. Using a food processor, crush the biscuits until they resemble fine crumbs. Melt the butter in the microwave and then pour over the biscuits and whiz again. Dump the biscuit crumbs into your prepared tin and press down to get a nice even layer. Pop the biscuit base into the fridge.
- Place a small saucepan filled with a little water, about 5cm high, on a medium heat. Pop the butter and chocolate in a heatproof bowl and place on top of the saucepan – ensuring the bottom of the bowl does not touch the water. The steam will slowly melt the butter and chocolate. Once the mixture is completely smooth, remove the bowl from the heat and leave to cool slightly.
- Preheat the oven to 160 degrees. Grab the biscuit base from the fridge and line your Twix bars along the bottom. Add the sugar and vanilla to the melted chocolate mixture and beat with an electric mixer for 30 seconds. Add the eggs, one at a time and beat again. Sift in the flour and beat until the mixture is smooth. Pour the chocolate brownie batter over the biscuit base and the Twix bars. Gently smooth the top with a spatula.
- Pop your brownie into the oven for 50 minutes or until cooked through. It should no longer wobble in the middle and have a nice crinkled top. Leave to cool completely before cutting into squares to serve.
These brownies are best served with a scoop of vanilla ice cream or a dollop of whipped cream.
These brownies will keep well for up to 3 days in an airtight container. To serve warm, simply pop a slice in the microwave for 10-15 seconds.
Recipe + Images Jessica Holmes, Sweet Menu