We've turned crowd-pleasing brownies into a winning dessert, and mixed in chunks of Twix chocolate bars for good measure. This is perfect served warm with a scoop of ice cream and a drizzle of caramel sauce!
Preparation Notes: Hands-on time 15min, plus cooling
Advertisement - Continue Reading Below
Yields:
10
Cook Time:
30 mins
Total Time:
30 mins
Ingredients
175g
(6oz) unsalted butter, chopped
200g
(7oz) dark chocolate (70% cocoa) chopped
1tsp.
vanilla extract
3
large eggs
225g
(8oz) caster sugar
75g
(3oz) plain flour
40g
(1 ½oz) cocoa powder
4 x 40 g Twix bars, each bar sliced into 3
Directions
Step 1
Preheat oven to 180°C (160°C) mark 4. Grease and line the base and sides of a 20.5cm (8in) springform cake tin with baking parchment.
Step 2
In a large bowl set over a pan of simmering water, melt the butter and dark chocolate together. Take off the heat, stir in the vanilla and a pinch of salt. Leave to cool to room temperature.
Step 3
In a freestanding mixer or using a handheld electric whisk, beat the eggs and sugar for about 5min until thick and pale, and the mixture leaves a trail when you lift the beaters.
Step 4
Fold the cooled chocolate mixture into the egg mixture with a spatula or large metal spoon. Sift over the flour and cocoa powder and fold in. Spoon half the mixture into the tin, spread to level then dot over half the Twix chunks. Pour over remaining mixture and spread to cover. Scatter with remaining Twix chunks.
Step 5
Bake in the oven for about 30-35min until the top feels dry to the touch and there’s only the slightest wobble if you shake the tin. Leave to cool in tin for 20min if serving warm, or cool completely, before removing tin to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
