Twix Brownies Cake | Good Housekeeping UK
- 5 years ago
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!
Ingredients
175 g (6oz) unsalted butter, chopped
200 g (7oz) dark chocolate (70% cocoa) chopped
1 tsp. vanilla extract
3 large eggs
225 g (8oz) caster sugar
75 g (3oz) plain flour
40 g (1 ½oz) cocoa powder
4 x 40 g Twix bars, each bar sliced into 3
Directions
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.
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.
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.
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.
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.
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Ingredients
175 g (6oz) unsalted butter, chopped
200 g (7oz) dark chocolate (70% cocoa) chopped
1 tsp. vanilla extract
3 large eggs
225 g (8oz) caster sugar
75 g (3oz) plain flour
40 g (1 ½oz) cocoa powder
4 x 40 g Twix bars, each bar sliced into 3
Directions
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.
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.
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.
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.
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.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi