Twix Candy Bar Triple Chocolate Brownies Recipe

Delicious brownie recipe for twix bar brownies

Have you ever tasted brownies from Brownie Cottage in Hyderabad? They have an outlet in GVK mall in the movie theaters there. I tasted their After 8 Mint Brownies and fell in love with them. They also had various other candie bar brownies so here's my attempt at recreating one of them.

The caramel in the twix bars becomes more chewy and the biscuit retains in crunch. It's heavenly!

What a fantastic idea to add one of my favourite chocolate bars, Twix, to a brownie! Looking for more brownie action? Check out these brownies with atta, chewy brownie recipe, and chocolate cookie brownies.

Twix Candy Bar Brownies

Adapted from: Recipe Girl
Makes 12 large pieces


Ingredients:
1 cup unsalted butter at room temperature
3 oz  / 1/2 cup semi-sweet chocolate chips or chopped semi-sweet chocolate
6 oz unsweetened chocolate, chopped
1 tsp instant coffee powder
3 eggs
2 tsp vanilla extract
1 cup granulated sugar (regular white sugar)
1/2 cup + 1 tbsp cups all-purpose flour
1/2 tbsp baking powder
A pinch of salt
2 twix bars (singles) chopped into 1/2" pieces (chill before cutting)

Instructions:

1. Preheat oven to 350�F / 180C. Grease an 8" brownie / cake pan and set aside.

2. In a pan set over another pan of boiling water, melt both the chocolates and butter together until smooth and glossy. Let cool slightly.

3. In a large bowl, whisk together the eggs, coffee powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.

4. In a medium bowl, sift together flour, baking powder, and salt; add to batter. Stir chopped Twix bars into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula. You can reserve some slices and place on top too.

5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not over bake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut and they actually taste better the next day.

These makes great gifts for a kid's birthday party or generally just bake them for friends and bask in their chocolate-y gratitude :)

If you like this candy bar brownie recipe (with Twix!), please share and like using the buttons below. Thanks!

Hyderabadi Dahi Bhindi Masala - Step by Step Recipe

I have been posting way too many dessert recipes of late so here's something to offset that. I have talked about my dislike towards the sliminess of Okra in my Okra Fry with Peanuts recipe post so you can rest assured that if I use Okra, the final dish will show no signs of sliminess. This is another one of them.



Hyderabadi Dahi Bhindi Masala
Source: Monsoon Spice
Serves: 2 - 4 as a side dish

Ingredients:
3 cups Bhindi/Okra, washed, dried and cut into small pieces
8 shallots, sliced fine (or use 1 large onion)
2 tomatoes, finely chopped (or 1 tbsp tomato paste)
1 tsp ginger garlic Paste
A pinch of sugar (optional)
1 cup yogurt, beaten
1 tbsp grated coconut, fresh/frozen
8 cashew nuts, soaked in warm milk for at least 10 mins
A generous pinch of kasuri methi / dried fenugreek leaves
1 tsp garam masala
� -1 tsp red chilli powder
� tsp turmeric powder
� tsp amchur / dry mango powder
1 tsp coriander powder / malli podi
1 tbsp oil
Salt to taste

For Tempering:
1 tsp Mustard Seeds
� tsp Jeera/Cumin Seeds
1 tsp Urad Dal/Split Black Lentils
2-3 Dry Red Chillies, halved
A Pinch of Hing/Asafoetida
Few Curry Leaves
1 tbsp Oil

How I Made It:

1. Sia's tip: Sprinkle little salt to okra pieces and mix well. Keep it aside for half an hour. This helps in reducing the sliminess while frying the okra. I did this and it worked!

2. Heat 1 tbsp of oil in a pan and add okra pieces to it. Fry them continuously at high flame till they turn brown retaining their crispiness, about 7-10 mins. Alternatively you can also deep fry them. Transfer these fried okras to a plate lined with kitchen/paper towel and set aside.

3. Grind soaked cashews and coconut to smooth paste adding the milk used for soaking. Set aside.

4. Heat oil for tempering in a pan and add mustard seeds to it. When they pop, add cumin seeds, urad dal, dry red chillies, hing and curry leaves and saut� it for a minute till the dal turns golden brown in colour.

5. Now add finely chopped onions and fry till they turn light golden. Add ginger-garlic paste and fry for another minute. Add all the dry masalas - garam masala, red chilli powder, amchur, turmeric and coriander powder - along with kasuri methi and fry for a minute in sim.



6. Mix in finely chopped tomatoes (if using) and saut� till they turn pulpy and release their juice, about 2 minutes (or add the tomato paste at this stage). Now add ground cashew-coconut paste and mix well. Keep stirring for a minute.



7. Add yogurt, sugar and salt to taste and stir well. Depending on the consistency of gravy required, add �-1 cup of water and mix well. Simmer the gravy and let it cook uncovered for another 5 minutes.



8. Mix in fried okra and adjust salt. Add little more water if you think the gravy is too thick and simmer for another 3-5 minutes.



9. Done! Serve with rotis or any mixed rice.

Easy Eggless Chocolate Mousse - Nigella Lawson Recipe

I barely had time to do this month's Sweet Punch - Easy Eggless Chocolate Mousse - a Nigella Lawson recipe. We are packing to go off on our big vacation of the year, the house hunt just got over and we are shifting first week of December, having moved to a new role, work is also not that laid back anymore - so a lot of stuff happening all at the same time!

Still, I couldn't pass over this easy chocolate mousse recipe because even before this month's challenge was shared, I had bookmarked to try this, along with the Chocolate Pistachio Fudge which I managed to make sometime back. 

The secret to this recipe is marshmallows. The gelatine in this eliminates the need to use eggs and also the lengthy setting time that's common for classic mousse recipes.

Eggless Easy Chocolate Mousse Recipe
Source: How to be a Domestic Goddess
Serves: 4-6

Ingredients:
Mini marshamallows - 150 g (I used regular ones)
Butter - 50 g, softened
Chocolate - 250 g (I used 60% dark chocolate, and it was super intense), roughly broken into pieces
Hot water - 60 ml
Cream - 250 ml
Vanilla extract - 1 tsp

INSTRUCTIONS:
1. In a heavy-bottom saucepan, melt the marshmallows, butter, chocolate and water together, stirring every now and then. Note that the marshmallows take a while to meld down so I cut each further into 4 pieces. I'd recommend you do the same if using regular marshmallows.

2. Meanwhile, whip the cream with vanilla until thick.

3. Fold it into the cooling chocolate mixture until you have a smooth mixture.

4. Pour into individual ramekins / small serving bowls and let it set in the fridge for about 1 hour.

I halved the recipe and got exactly 2 portions of intense, chocolate-y mousse that was silky and had a wonderful texture. Using semi-sweet chocolate is more advisable since the flavour is intense otherwise.

Easy Basic Chocolate Brownie Recipe

I love using chocolate bars while baking and definitely feel like the taste and texture is significantly better when I do. The only thing that I don't look forward to is the melting of the chocolate, especially if it involves a double-boiler set up.

{Check out more brownie recipes here like the eggless biscuit brownies, whole wheat brownies, and twix brownies}

That's why these brownies are so ideal when you want a fuss-free, easy and yummy snack. The ingredients are most probably lurking in your pantry already and you need less than 20 mins to whip them up before sticking it into the oven.

Basic Chocolate Brownie Recipe with Cocoa Powder

Makes about 12 large squares

Ingredients:
1/2 cup unsalted butter (doesn't have to be room temp, isn't that awesome?)
1 cup regular white sugar
1 tsp vanilla extract
2 eggs
1/3 cup unsweetened baking cocoa powder
1/2 cup all purpose flour
1/4 tsp baking powder
A pinch of salt

How to make Chocolate Brownies:

1. Preheat oven to 350F / 180. Grease a 9" square (or round, who will know) pan.

2. Heat the butter on low flame until just melted (use the microwave or stovetop works just fine too). Stir in the sugar and vanilla.

3. Add the eggs one at a time, beating well after each addition. Add the cocoa; beat well until well blended.

4. Finally, add the flour, baking powder and salt; beat well.

5. Pour the batter into the prepared pan. Bake for 35-40 minutes or until brownies begin to pull away from the pan sides.

There are a dozen different ways you can customize this basic chocolate brownie recipe, that's why this is the basic brownie recipe. Add orange zest, white chocolate chips, chopped walnuts, let your imagination go wild! I have baked these with some a topping of chocolate ganache and it's really out of this world. If you prefer an eggless brownie, check out this fail-proof eggless brownie recipe.