Foto: RecipeGirlIngredients
- 1 pound (4 sticks) unsalted butter
- 16 ounces semisweet chocolate chips
- 6 ounces unsweetened chocolate, (chopped)
- 2 tablespoons espresso powder
- 7 large eggs
- 2 tablespoons vanilla extract
- 2¼ cups granulated white sugar
- 1¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 12 ounces Twix candy bars
- 1 full-size Twix candy bar, (sliced thinly)
Steps
Preheat the oven to 350°F. Butter and flour a 12×18x1-inch (half-sheet) pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).
In a heatproof, medium-bowl set over a saucepan of simmering water, heat the butter, and chocolates until melted and smooth; cool slightly.
In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.
In a medium bowl, sift together the flour, baking powder, and salt; add to the batter. Stir 12 ounces chopped Twix bars into chocolate mixture. Then pour the batter into the prepared baking pan and smooth the top with a rubber spatula. Place slices of the full-size Twix Bar onto the top of the brownie batter.
Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs attached; do not overbake! Let cool completely before cutting. My best tip is to cover the brownies tightly and chill overnight. Chilled brownies are easier to cut.
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