Twix brownie cake

Name: Twix brownie cake
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 175 g (6oz) unsalted butter, chopped; 200 g (7oz) dark chocolate (70% cocoa) chopped; 1 tsp. vanilla extract; 3 large eggs; 225 g (8oz) caster sugar; 75 g (3oz) plain flour; 40 g (1 1/2oz) cocoa powder; 4 x 40 g Twix bars, each bar sliced into 3

We've turned crowd-pleasing brownies into a winning dessert, and mixed in chunks of Twix chocolate bars for good measure. This is perfect served warm with a scoop of ice cream and a drizzle of caramel sauce!

By The GH Kitchen TeamPublished: 04 May 2018

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Preparation Notes: Hands-on time 15min, plus cooling

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Yields:

Cook Time:

30 mins

Total Time:

30 mins

Ingredients

175 g (6oz) unsalted butter, chopped
200 g (7oz) dark chocolate (70% cocoa) chopped
1 tsp. vanilla extract
3 large eggs
225 g (8oz) caster sugar
75 g (3oz) plain flour
40 g (1 1/2oz) cocoa powder
4 x 40 g Twix bars, each bar sliced into 3

Directions

1. Step 1
  Preheat oven to 180°C (160°C) mark 4. Grease and line the base and sides of a 20.5cm (8in) springform cake tin with baking parchment.
2. Step 2
  In a large bowl set over a pan of simmering water, melt the butter and dark chocolate together. Take off the heat, stir in the vanilla and a pinch of salt. Leave to cool to room temperature.
3. Step 3
  In a freestanding mixer or using a handheld electric whisk, beat the eggs and sugar for about 5min until thick and pale, and the mixture leaves a trail when you lift the beaters.
4. Step 4
  Fold the cooled chocolate mixture into the egg mixture with a spatula or large metal spoon. Sift over the flour and cocoa powder and fold in. Spoon half the mixture into the tin, spread to level then dot over half the Twix chunks. Pour over remaining mixture and spread to cover. Scatter with remaining Twix chunks.
5. Step 5
  Bake in the oven for about 30-35min until the top feels dry to the touch and there’s only the slightest wobble if you shake the tin. Leave to cool in tin for 20min if serving warm, or cool completely, before removing tin to serve.
  
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Per Serving:

Calories: 426
Fibre: 2 g
Total carbs: 44 g
Sugars: 37 g
Total fat: 25 g
Saturated fat: 14 g
Protein: 6 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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