Not for the faint of heart – These brownies are everything perfect about dessert: Rich chocolate, chewy brownie, oozing caramel.
I was looking for the perfect brownie recipe with a twist to share with my army of little cousins. So I pulled out all the cooking books I could find and adapted my favorite brownie recipe to include the miniature Mars Bars© we had lying around the house.
The smell in the house was enough to cause my little brother and I to sit and watch the brownies transform from gooey, chocolate batter into dense, rich, chewy brownies. The best part was the melted caramel bubbling through some of the cracks and caramelizing on the top, almost like a toffee layer *drools*.
This recipe can be adapted to suit any kind of candy bar you love, or even could be made with different flavored chocolate chips!
Melted Caramel Brownies
© 45g cocoa powder
© 150ml boiling water
© 60g milk chocolate
© 60g melted butter
© 150ml oil
© 2 eggs
© 2 egg yolks
© 1 tsp. vanilla
© 2 tsp. cinnamon
© 2 tsp. vanilla paste
© 1 tsp. salt
© 1/8 tsp. baking soda
© 500g caster sugar
© 330g all-purpose flour
© 20 mini Mars Bars©
- Pre-heat oven to 170C (160C fan forced).
- Line a brownie pan (any square/rectangle pan with tall sides) with baking paper. Grease any exposed areas with melted butter.
- Line the bottom of the tray evenly with the miniature Mars Bars©.
- In a large bowl, whisk the boiling water, oil and melted butter with the cocoa powder until well combined.
- Whisk in the milk chocolate until completely melted, then set aside to cool.
- Once cooled to a lukewarm liquid, whisk in the eggs, vanilla and egg yolks, as well as the caster sugar.
- Sift the flour with the baking soda, salt, and cinnamon. Stir into the liquids. Pour the batter into the pan and smooth to evenly distribute.
- Bake in the oven for approximately 40-45 minutes.
- Leave to cool completely, and then slice into 16 pieces.
- Serve dusted with icing sugar.