Caramel: 1 cup sugar 1/2 cup water 1 TBL corn syrup 1/2 cup heavy cream, room temperature 1 TBL butter 1/2 tsp salt
Chunkies: 1 cup shortbread cookies, crumbled 1 cup chocolate chunks 2 Twix Bars, cut into chunks
Brownies: 1 stick butter 2 TBL canola oil 1/2 cup sugar 1/2 cup brown sugar 3/4 cup dutch process cocoa 4 eggs 1/2 tsp salt 1/2 cup flour
To make Caramel: In a large saucepan, bring water, sugar and corn syrup to a boil. Cook until syrup is amber in color, or reaches 325 degrees on a cooking thermometer. Take off the heat and add cream. Add butter and allow to cool ten minutes before pouring it into a squirt bottle or mason jar. Store in the fridge for up to a couple months.
In a medium bowl, combine all your chunkies. Set aside for later.
To make Brownie batter: Preheat oven to 325 degrees. In a large bowl, combine cocoa, sugar and brown sugar. Melt butter in a saucepan and add whisk into the sugar while hot. Once combined and allowed to cool slightly, add eggs one at a time, incorporating fully before adding the next. Add flour and salt and mix until just combined.
Fold in half of the chunkies into the batter along with about a 1/4 cup of the caramel. Don’t measure it, just eye it. Once folded, pour batter into a parchment-lined 9x9 or 8x8 pan. Bake for ten minutes. Remove from oven and sprinkle the other half of the chunkies over top.
Bake for another 1-15 minutes. The center will still be gooey, but will set once it cools. Cool completely and then drizzle with more caramel. Serve with a tall glass of milk.
AI Generated·May contain errors
Twix brownies! Like eating a candy bar, only way more fattening.
In a large saucepan,
add sugar, water, and a little bit of corn syrup.
Bring it to a boil. You can use a thermometer to
cook it until it reaches 325 degrees,
but I just cook it until it looks like light maple syrup.
Also be careful, sugar like this burns real bad.
Alright, once it looks like this, turn off the
heat and add your cream. Let it bubble away.
Now you can add a little bit of butter and salt.
Mix it in and allow it to cool,
then you can pour it into a squirt top bottle or
mason jar. It'll keep in the fridge
for at least a couple months, but I'm sure
you'll have eaten it by then.
Now in a medium bowl mix together shortbread
cookie chunks, chocolate chunks,
and of course the candy in question. Mix it all
up and set it aside. Alright now
in a large bowl mix together white and brown
sugar. Add in cocoa powder, the good stuff please,
then whisk in hot melted butter
and oil. Once it's in, let it cool for about five minutes.
Then you can add your eggs. Four of them,
one at a time. Finally, add your flour and salt.
Mix it until just combined. Now carefully fold
in half of your chunkies. Drizzle on about
a quarter cup of your caramel. Don't measure it,
just eyeball it. Then you can pour your sticky batter
into a parchment-lined brownie pan
and bake for 10 minutes.
Sprinkle on the other half of your chunkies and pop it back in the
the oven for no more than 15 minutes it will
be gooey in the center but it'll
cook once you allow it to cool completely then you can drizzle on the
caramel slice with a pizza cutter
and all you need now is a glass of cold milk
oh boy if you're looking
for more chocolate check out my McDonald's
Nutella bun copycat recipe
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