Twix Brownies (Millionaire’s Shortbread Brownies)
Twix brownies are the heavenly combination of my millionaire’s shortbread and a recipe for rich, fudgy brownies. Absolutely irresistible!
Servings: 20 pieces
Ingredients
Shortbread Base
- 120 grams unsalted butter
- 55 grams granulated sugar
- Pinch of salt
- 180 grams self-rising flour
Caramel Filling
- 60 grams unsalted butter
- 1 can sweetened condensed milk Friesche Vlag
- 4 tbsp dark brown sugar
Brownie Topping
- 45 grams butter
- 110 grams granulated sugar
- 45 grams dark brown sugar
- 90 grams dark chocolate
- 1 tbsp Dutch pancake syrup
- 1 large egg
- 1 tsp vanilla extract
- 40 grams all-purpose flour
- 15 grams cocoa powder
- 1/2 tsp baking powder
Equipment
- 20 x 20 cm/10 x 10 inch baking pan
Instructions
Make the Shortbread Base
- Cream the butter, sugar, and salt together until smooth. Add the self-rising flour in batches and mix until fully incorporated.
- Press the dough into a greased baking pan lined with parchment paper. Prick holes in the base with a fork and bake for 20 minutes at 350°F/180°C (conventional oven) until lightly golden and cooked through.
Make the Caramel Filling
- Melt the butter in a saucepan. Add the condensed milk and brown sugar. Stir constantly over low heat until all the sugar has dissolved.
- Increase the heat slightly and continue stirring with a whisk. Bring the mixture to a boil and let it cook for about 10 minutes while stirring continuously. The caramel is ready once it has thickened enough.
- Pour the caramel over the cooled cookie base and spread evenly with a spatula. Place the pan in the refrigerator for a little while so the caramel can cool and set.
Make the Brownie Topping
- Add the butter, both sugars, chocolate, and pancake syrup to a saucepan. Heat gently over low heat, stirring until the butter and chocolate have melted. The sugar does not need to dissolve completely.
- Let the mixture cool until it reaches room temperature, though slightly warm is fine too.
- Using a mixer on low speed, mix the egg and vanilla extract into the chocolate mixture until smooth. Add the flour, cocoa powder, and baking powder. Mix again on low speed until just combined. Avoid overmixing or mixing on high speed, otherwise the brownies will be less fudgy.
- Pour the brownie batter over the cooled caramel layer and bake for another 15 minutes at 375°F/190°C (conventional oven).
- Let the Twix brownies cool completely in the pan before removing and cutting into pieces. Personally, I think they taste even better the next day.
Tips
When thickening the caramel, it’s best to stop cooking when it still seems slightly too thin. The caramel will continue to thicken as it cools, giving you the perfect consistency in the end.
How to store
Do not store the millionaire’s shortbread brownies in the refrigerator, as the caramel will become very hard and difficult to slice. Covered tightly with foil or stored in an airtight container, they will keep well for up to a week at room temperature.