Twix Brownies

I’ve never been the biggest fan of brownies.  I much prefer cake or pie.  Probably because I’m very specific about brownies.  They need to be chewy and dense and almost like they’re not really cooked.  And have icing.  Brownies need icing.

The other part of this is that I don’t often make brownies because I can never quite tell when they’re done.  Leading to dry brownies.  Which are gross.  Well.  Any baked good that is dry is gross.  But – like cookies – brownies will often look uncooked even they’re done.  If you cook them according to the recipe time and take them out – they’ll finish cooking themselves on the counter.

I saved this gem of a recipe on Tastespotting a millennia ago and finally got around to it.  This happens to me so often that you’re probably tired of hearing it – but I’m so disappointed that I held on to it for so long – it’s SO good!!!

Up front – it’s fairly involved.  It is four layers of happiness in a pan.  It’s definitely a commitment.  Plus you’ve got to unwrap all those caramels.

Start with the brownie layer. 

In the bowl of a stand mixer, combine the sugar,

And super soft butter,

And three eggs,

And vanilla,

The salt,

Then the cocoa powder,

And finally the flour.

After the brownie layer is done baking, start on the shortbread layer.  You have to wait until the brownie layer is cooled before spreading the shortbread layer.

Combine the cream cheese,

Sugar,

And shortbread cookie crumbs in the bowl of a stand mixer.

Then spread that mixture over the cooled brownie layer.  I found the easiest way to do this was to drop the mixture in dollops and spread using an offset spatula.  And chuck it in the fridge to set.

Then is the caramel layer.  Brace yourself because you’ll have to open every single one of those little caramels.

Combine the caramels and milk in microwave safe bowl and melt and stir together until combined.

Then spread the caramel mixture over the shortbread mixture.  Chuck that in the fridge while you make the top layer.

Lastly, melt together chocolate chips and shortening.

Spread over the caramel layer.

Chuck in back in the fridge to set.

And then cut it into squares and eat!!

Okay – so the picture totally doesn’t do this square justice AT ALL (my deepest apologies to the lovely Holly who’s blog this recipe came from – her pictures are stunning and I encourage you to check it out!).  I really need a better picture plan – especially since we’re usually breaking into dessert when it’s dark outside (thank you Canadian Winter!).  Does anyone have any experience with those ring lights?  Are they worth the cost?

Back to the brownies.  These were SOOOOO good!!!!  I do encourage you to keep them in the fridge though as I found that with lots of time out on the counter, the caramel started to escape (melt) from the cut pieces.  If you want them a little soft when you serve, I would say take them out about 15 – 20 minutes before serving.

Twix Brownies

Brownie

1 cup butter, at room temperature

2 cups sugar

4 eggs, at room temperature

1 teaspoon vanilla extract

½ teaspoon salt

½ cup unsweetened cocoa powder

1 1/3 cups all purpose flour

Shortbread

1 (10 ounce) box shortbread cookies)

6 ounces cream cheese, at room temperature

½ cup sugar

Caramel

1 (11 ounce) bag caramel bits

2 Tablespoons milk

Chocolate

1 ½ cups milk chocolate chips

1 Tablespoon vegetable shortening

1. Preheat oven to 350 degrees F.  Prepare a 9 x 13 inch glass baking dish by spraying evenly with non-stick cooking spray.  Set Aside
2. In the bowl of a stand mixer, combine the butter and sugar and cream together until smooth and creamy. 
3. Add the eggs and vanilla.  Mix until just combined. 
4. Stir in the salt, cocoa powder, and flour and mix until just combined.  Be certain not to overmix.
5. Pour the batter into the prepared glass baking dish and spread into an even layer. 
6. Bake for 25 – 28 minutes.  Allow to cool completely.
7. Crush the shortbread cookies into fine crumbs using a food processor. 
8. Pour the cookie crumbs into the bowl of a stand mixer and add the cream cheese and sugar.  Beat on medium speed until well combined. 
9. Gently spread the shortbread mixture over the cooled brownies.  Refrigerate while prepping the next layer.
10. Combine the caramel and milk together in a microwave safe bowl and heat for 30 second increments, stirring after each increment until melted.
11. Spread the caramel mixture over the shortbread mixture.  Refrigerate until set and cooled through.
12. Combine the chocolate chips and shortening together in a microwave safe bowl and heat for 30 second increments, stirring well until melted. 
13. Spread the chocolate layer over the caramel layer.  Refrigerate until set.

Source:  Life in the Lofthouse