Friday, May 17, 2013

Infamous Twix Brownies

First off, let me start off by introducing you to my new cake pop model Dylan.
How could you turn down those chubby cheeks and legs?! Oh yeah and that pretty little blue cake pop he's holding..looks like even the stick tastes good hehe :)
Happy Christening Day you little cutie pie!

So I've realized there are a lot of sweets I make regularly {which you have probably seen on my instagram or facebook}that have yet to make it onto the blog for one reason or another. Some recipes are family secrets that I'm not sure I'm ready to share on the blog, and others are just so good they are gone before I've been able to take some good pictures.
This is one of those. If you're a friend or a friend of a friend or even a stranger that has been to one of my parties, it's highly likely that you've had my Twix brownies. Twix literally make everything better {like in my  Oatmeal Cookie Insanity post}.
Have you ever heard of Baked? It's a bakery located in Red Hook, Brooklyn, famous for it's brownies, cookies wedding cakes..pretty much all baked goods.  They even have two cookbooks out which have gotten fantastic reviews! Although I have yet to purchase their books or managed a visit to the store, I got my hands on their recipe and will never go back. It will undoubtably be the base for all my crazy combinations to come {including these Twix brownies}.  These are so dark, rich, chocolately and chewy even Americas Test Kitchen and Oprah rave about them!
If you like cakey brownie, I may stear you away from this recipe. But if you're ready for an amazing melt-in-your-mouth, out-of-this-world, heavenly experience, these are for you!

Twix Brownies
Adapted from Baked: New Frontier in Baking

1 1/4 cup flour
1 tsp salt
2 Tbs unsweetened cocoa powder
11 oz dark chocolate, chopped {or I used chips}
1 cup {2 sticks} unsalted butter, cut into 1in cubes
1 1/2  cup granulated sugar
1/2  cup packed brown sugar
5 eggs room temperature*
2 tsp vanilla extract

1 bag mini twix, chopped into quarters
Schmuckers caramel ice cream topping

Preheat the oven to 350 degrees.  Line the bottom of a 9x13in glass or light colored baking pan with parchment paper {spray pam first to help keep the paper in place}.

In a medium bowl, whisk the flour, cocoa powder and salt together.

In a double boiler, place the chocolate and butter in the bowl stirring occasionally until completely melted and combined.Turn the heat off and keep over the boiler, adding both sugars.  Whisk until combined and then remove from the pan.

Add 3 eggs to the chocolate mixture and whisk until combined.  Add the remaining eggs and whisk until just combined *be sure not to over beat.  Add in the vanilla.  Slowly add the flour mixture to the chocolate, using a spatula to fold in the dry ingredients. Finally add the chopped twix and gently combine.

Transfer the miture to the baking pan.  Top with a few remaining twix.  Bake about 20 minutes, rotate the pan and drizzle caramel topping, and continue to bake for an additional 20 minutes or until a tooth pick inserted in the center comes out clean with just a few crumbs.**

Cool the brownies before cutting and serving {torture but trust me!}

**Note: the original instructions call for a 30 minutes bake time, however mine tend to take about 45 minutes so keep your eye on them every so often!
I promise these won't disappoint!

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