Made in a single bowl, these Twix brownies combine fudgy chocolate batter with crunchy, caramel-filled Twix bars for an irresistible treat. They work beautifully served warm with vanilla ice cream for a dinner-party finale, as a thoughtful homemade gift, or simply when you feel like baking something special.
After developing a popular version with Kinder Bueno, I experimented with whole Twix bars and was delighted to discover how well they bake into brownies. The combination is fudgy, gooey, and delightfully crunchy all at once.
What I love about this recipe is how simple it is: everything comes together in one bowl and the technique suits bakers of all levels, including beginners. Follow the tips below for the best results on your first try.
What you need to know
This section gives practical tips and ingredient notes so your Twix brownies turn out perfectly. I recommend reading it before you start.
Ingredients
Notes on the main ingredients:
- Butter – Use a good-quality unsalted butter so you control salt levels.
- Chocolate – Choose dark chocolate around 50–60% cocoa for rich flavour without overpowering bitterness.
- Eggs – Any standard eggs will work; free-range is my preference.
- Sugar – Golden caster sugar adds a light caramel note; regular caster (superfine) is a suitable substitute.
- Vanilla – A quality vanilla extract makes a noticeable difference to flavour.
- Salt – A small amount enhances the chocolate flavour—don’t skip it.
- Flour – Plain (all-purpose) flour only; do not use self-raising or alternative flours with leavening agents.
- Cocoa Powder – Use unsweetened baking cocoa, not drinking chocolate.
- Twix bars – Real Twix work best. Use individually wrapped fingers and allow space around the edges when placing them in the tin.
If you want to go extra decadent, serve the brownies with a Twix-style milkshake or scoops of vanilla ice cream.
How to make Twix brownies – recipe summary
- Melt butter and dark chocolate together until smooth.
- Beat in the eggs, then add the sugar and mix until smooth.
- Stir in vanilla and salt.
- Fold in flour and cocoa until just combined.
- Spread half the batter in a lined tin, arrange Twix bars in the center leaving a border.
- Cover the bars with the remaining batter, smoothing over.
- Bake for 20–25 minutes and cool completely before slicing.
Recipe tips
These tips come from experience and will help you avoid common mistakes:
- Avoid chocolate above 60% cocoa solids; it can make the brownies overly intense.
- High-quality vanilla extract improves the overall flavour.
- Use pure baking cocoa—drinking chocolate has added sugar and will change the balance.
- Choose Twix sizes that leave a clear margin around the tin edges so the batter can seal around the bars.
- If the final layer of batter doesn’t reach the tin edges, don’t worry—just ensure the bars are fully covered.
How to store Twix brownies
Keep brownies in an airtight container at room temperature. A metal tin is preferable because plastic can trap moisture and make sugar weep, changing the texture. Properly stored, they remain fresh for several days.
If you ever need a ready-made option, there are companies that deliver quality brownies nationwide, but homemade is always more personal and rewarding.
Fudgy Twix Brownies – Step by Step Picture Recipe
(Printer-friendly version available at the end of the recipe)
This recipe includes both UK metric and US cup measurements.
Ingredients (makes 16 bars)
- 110g (1/2 cup) unsalted butter
- 110g (3.9 oz) dark chocolate
- 2 eggs
- 225g (1 + 1/8 cups) golden caster sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 60g (1/2 cup) plain flour
- 2 tbsp cocoa powder
- 14 individual Twix fingers (or similar, leaving a clear border in the tin)
Essential equipment
- 20cm (8″) square baking tin
- Large microwave-safe mixing bowl (or a heatproof bowl for a bain-marie)
- Spatula
Instructions
Preheat the oven to 180°C (fan 170°C) / 356°F. Grease and line a 20cm (8″) square tin with baking paper.
Melt the butter and dark chocolate together until smooth. In the microwave, use short bursts and stir between each interval, or melt them in a heatproof bowl over simmering water.
Beat in the eggs, one at a time, until fully incorporated. Add the sugar and stir vigorously until the mixture no longer feels grainy on the bottom of the bowl. Stir in the vanilla and salt.
Fold in the flour and cocoa powder gently, just until there are no streaks left. Avoid overmixing to keep the brownies fudgy.
Pour half the batter into the lined tin and spread it evenly. Arrange the unwrapped Twix fingers in the centre, forming a rough square and leaving a border so the batter can seal around them.
Spoon the remaining batter over the Twix bars, smoothing carefully. It’s fine if the top layer doesn’t reach every edge—just ensure the bars are fully covered.
Bake for 20–25 minutes until the surface is set and the top is crisp. Remove from the oven and allow the brownies to cool completely in the tin before lifting them out and slicing into bars.
Other recipes you might like
- Red velvet brownies
- Easy one-bowl fudgy brownie recipe
Have you made this recipe?
If you try these Twix brownies, I’d love to hear how they turned out. Share your photos, feedback, or questions on social media or by email to the recipe author if contact details are provided on the original blog.
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