Twix Blondies - made November 18, 2021, modified from Cookies and Cups
3/4 cup butter, melted
2 cups brown sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1 teaspoon salt
2 1/2 cups all-purpose flour
6 full-size Twix bars (3 packages) coarsely chopped
1 cup semisweet chocolate chips
1/2 cup salted caramel
- Preheat oven to 350 degrees F. Line a 9 x 13 baking with foil and lightly spray with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar on low speed until combined. Add eggs, vanilla, baking powder and salt; mix until smooth and combined.
- Add flour and beat on low speed until just combined.
- Fold in Twix pieces and chocolate chips. Spread 2/3 of the batter into an even layer in prepared pan. Dollop caramel and swirl, cover with remaining batter. Bake 25-30 minutes or until edges are set and center is almost set. Cool completely before cutting into bars.
It didn't turn out as gooey as I thought it would and I don't think it's because I baked it too long. Overbaking is not a problem I have. Usually underbaking is what leads to my regular baking fails.
The caramel mostly sank to the bottom so that didn't quite work out either and it was more sticky/chewy rather than flowy. I was going for flowy.
Don't get me wrong; this was still a good bar cookie. If you're a Twix fan, it's a great bar cookie. The blondie part is reminiscent of the cookie part of the Twix and the chocolate and caramel make up the rest. Plus actual Twix pieces in it.
It'd probably be more aesthetically pleasing if you press additional chopped up Twix pieces into the top of the blondie as soon as you take it out of the oven. The Twix would melt into the top of the blondie and would be more obvious. I didn't do that as I didn't plan ahead well enough and didn't have any more Twix bars to use but that's something to do for next time.
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