Using my favourite Brownie recipe I have added a family favourite chocolate bar to jazz them up a little.

You will need:

• 135g Dark Chocolate (broken into squares)
• 135g Butter
• 1tsp Vanilla extract
• 2 Eggs
• 225g Caster Sugar
• 135g Plain Flour
• 1/2tsp baking Powder
• 9 x Twix Fingers

Topping:

• 3 x Twix Fingers
• 3-4 tbsp of Caramel Sauce (I used my homemade caramel but shop bought is just as good.)
• 25g Dark Chocolate melted for drizzling

Method:

• Grease and line a square 20cm tin and preheat the oven to 180 degrees
• Melt the chocolate and the butter together over a bain marie (heat proof bowl over a saucepan of simmering water), take care not to overheat the chocolate and butter.
• Once the butter and chocolate has melted, remove from the heat and add the vanilla extract and stir well, put to one side and allow to cool slightly.
• Meanwhile, whisk the eggs and sugar together until the sugar has dissolved in the eggs and they look thick and creamy.
• Gently fold the chocolate mixture into the eggs and sugar making sure it is well incorporated.
• Sift in the flour and baking powder and fold though to ensure there are no lumps of flour.
• Pour half the mixture into the prepared tin, arrange the 9 twix fingers over this and then pour the remaining brownie mixture over the top.
• Bake for 25-30 mins.
• Allow to cool in the tin.

Topping:

• Break up the 3 twix fingers for the topping and arrange them randomly on top.
• Drizzle the caramel and melted dark chocolate over the top, allow to set before cutting and serving.