Twix® Brownies – Nance and Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Twix Brownies. Printable recipe can be found at the bottom of this post.  The original recipe can be found over at Jasey’s Crazy Daisy.

Robyn’s Take:

This week’s recipe was my choice – but really it was Fred’s choice. He saw the picture on Facebook or something, and emailed me the link telling me that he’d be kind enough to allow me to make them for him, because he is ALL HEART. I, in turn, added it to my list of potential recipes, and when it was time for Nance and I to set up our schedule of recipes (we plan them weeks and weeks – really, months – in advance, just so you know), I made him look through the list and choose what he wanted me to make. Because I think we all know that if left to my own devices, I’ll eat Asian chicken for all my meals, and Dove ice cream bars (or Mayfield ice cream sandwiches) for all my sweets cravings. Stuck in a rut, is my usual default. I LIKE IT THAT WAY.

It, luckily for Fred, wasn’t until I was ready to make the Twix Brownies that I realized what a huge fucking PAIN IN THE ASS this whole thing was going to be. So I shot a glare in his general direction and started making them at 11 am.

Your ingredients:

Twix Brownies (1)

Sandies cookies, brownie mix, hot fudge ice cream topping, caramels, heavy cream, milk chocolate chips, butter.

My gripe this time around: recipe calls for a 14 ounce bag of caramels, and my grocery store only had 11-ounce bags. Fred, who WAS NOT MAKING THE FUCKING BROWNIES (and yet this did not stop him from making an unsolicited offering on the topic) thought I should just use a single 11-ounce bag. I wonder who would be the first one to complain if there wasn’t enough of a caramel layer, who oh who would be FIRST IN LINE to bitch about that, do you think? A MYSTERY. Instead, I bought two 11-ounce bags, measured out 14 ounces on the kitchen scale, and crammed the leftovers into my face over the rest of the weekend. Damn, I love caramels.

CARE. UH. MELLS. Is how you pronounce that. Properly. For the record.

First, you make your crust. You do that by cramming cookies into a food processor and processing them until they look like sand. I made the mistake of putting ALL my cookies in at the same time. If I were to do it again, I’d do half the cookies at a time, just because it’d save me from having to take the top off the food processor, stir the cookies around, put the top back on, run the food processor some more, and repeat. The profanities: I used them liberally.

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When you finally have your cookies ground down to a sand-like texture, mix your sand with melted butter, and then spread it out on the bottom of a 9×13 pan.

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Clearly I lined my pan with tin foil, which made life a whole lot easier when time came to cut the brownies – we just lifted the whole thing out, peeled down one corner of the foil, and cut. I highly recommend this technique.

Then you mix your brownie mix (following the directions on the back of the box), and add 1/4 cup of hot fudge ice cream topping. Don’t bother to warm the topping first, just add it straight from the jar. I didn’t take pictures of any of this part, so you’ll just have to imagine.

While I was waiting for the brownies to finish baking was when I really started swearing up a storm. Because is there anything in the original recipe about needing to cook the brownies LONGER than the directions called for? Why, no. No there was no discussion of that at all. The box said to cook them for 23 minutes, but at 23 minutes I the brownie layer was nowhere near done. They had to cook for another 11 minutes. Which isn’t so long, granted, but I was ready to fake my own death to get out of finishing up these brownies AND THE FUN HAD ONLY JUST BEGUN.

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You’ve gotta wait for your brownie layer to cool. Which takes HOURS. So I went off to take a nap. Because fuck this shit.

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“You take too many naps, lady.”

That’s Jon Snow. Doesn’t he have the coolest eyes? Don’t you love him? Don’t you want to adopt him? TOO LATE. I took him to Petsmart at 11:30 Saturday morning, and he was adopted by 1:00. YOU SNOOZE, YOU LOOOOOOOOSE.

Before I went off to take my nap, I unwrapped my 14 ounces of caramels, and set them aside in a bowl. Fred – who thinks he is hilarious – came into the living room and said “That was a good idea, to unwrap all those caramels. It makes it much easier to eat them!” Oh, har har. (He didn’t really eat any of them, because he knew I’d tear his head off and bake it into the caramel layer of the brownies.)

The brownie layer was cool after my nap (it was a long nap)(shaddup), so I started the caramel layer. Caramels and a little heavy cream, in a saucepan over medium-low heat. The instructions say to stir constantly, but I had shit to do. I was NOT going to stand there for ten minutes and just stir that shit. I went back to the stove every few minutes and stirred the caramels, and somehow it worked out just fine. I think we can conclude that the need for “constant stirring” is a myth perpetrated by THE MAN to keep us all chained to our stoves!

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I found it easiest to dump the melted caramel down the middle of the brownies, and then smooth it out with a plastic spatula.

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Oh, dude. You see that picture? You see the upper right part of the picture? Those are my fingers (which were on my hand at the time, shockingly), wrapped around the handle of the saucepan. But if you let your eyes go a little unfocused, they kinda look like LIPS. Big colorless lips. Like Angelina Jolie’s lips are swooping in for a slurp of melted caramel before she puts on her lipstick. IT’S KINDA FREAKIN’ ME OUT, MAN.


Smooth your caramel layer with a plastic spatula (or Angelina Jolie’s lips, whichever you prefer), and then you can leave it on the counter to cool for another 145 hours, or you can pop it in the freezer for 15 minutes. I opted for the latter. Because can we GET this SHOW on the motherfucking ROAD?

While the caramel layer was cooling in the fridge (with the brownie and crust layer, obviously)(possibly also Angelina Jolie’s lips), I washed the saucepan I’d used to melt the caramels. And then I tossed the chocolate chips, butter, and heavy cream in there.

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Then I stirred. Not constantly (the need for “constant stirring” being a myth, as mentioned), but more often than I did with the caramels, because the chocolate chips were melting faster. I don’t know if the temperature was too high or I accidentally got a little water in there, but I do believe that the chocolate did what is known as “seizing.” Which is to say that it wasn’t smooth and glossy, it was kind of thick and clumpy. I imagine that with a little time and patience and maybe some more heavy cream I could have gotten to the smooth and glossy stage, but I said:

Fuck. That. Shit.

And I dumped it on the top of the caramel layer. (I tasted the melted chocolate first, and it tasted pretty damn good, so I didn’t worry too much about how it looked. Who’ve I got to impress?)

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Then I smoothed it out.

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Then I let it cool.

About an hour later, Fred decided everything was cooled enough, and it was time to give it a try. So he cut a piece, and he bitched about how the caramel was sticky and chewy. Because this is apparently unusual for caramel. I took a few bites, and personally? No. I didn’t care for it. It was blah. It was kind of bland. The crust was too crumbly. Fred said that aside from the caramel layer being sticky and chewy (I think we all know I’m rolling my eyes right now), he thought the flavor was good. He was wrong.

This is where I fucked up even more, after an ENTIRE FUCKING DAY of making this shit. I didn’t take the “after” picture with all the layers showing beautifully so that all of you would be sucked in by the picture, all “Oh! I need to make that!”, only to find out that it is SO NOT WORTH the time and effort. I figured I’d get a picture in the morning. Only, in the morning while I was laying in bed trying to decide whether to get up or go back to sleep (I never ever go back to sleep, I don’t know why I always think I’m going to), Fred came in and we discussed the brownies and he complained some more about the chewy caramel. I told him that as far as I was concerned the chickens could have it, and so he decided to remove the caramel layer (he was afraid the chickens would eat it and glue their beaks shut), and by the time I realized I hadn’t gotten an “after” picture, he’d already done it.

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He reported that the caramel peeled off in one easy sheet, in case you were wondering.

Do yourself a favor – do not EVEN try this nonsense. Life’s too friggin’ short.


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Nance’s Take:
Confession: I never eat Twix™ candy bars because I think they’re awful.  And I can’t fathom why anyone would choose a Twix™over a Snickers™or a Milky Way™.  But I have to tell you that my husband loves Twix™.  He’s also a big weirdo and there is nothing I can do about it.

Here, have a picture of a beagle.
Twix Brownies
When it comes to seeing pictures of animals in the kitchen you’re going to have to get used to seeing Peace. This damn dog is always in the middle of things when there is food involved. Peace does not like it when I crouch down with the camera aimed at her face. So I just slowly lower the hand that’s holding the camera and casually snap away hoping that something good comes out.
Twix Brownies
It would have helped if the original poster had mentioned that Keebler™ makes these cookies or even just posted the name correctly. They are Sandies™ by Keebler™.  I had never heard of Simply Sandies Shortbread Cookies and figured I was going to have a helluva time finding them.  Which is why this entry is late because I am a procrastinating motherfucker when it comes to doing things that could become irksome.
Twix Brownies
I have never been prompted to give blood from a package of cookies. Whatever works, right?
Twix Brownies
Surely I’m not the only person on the planet that hates to haul the food processor out to do one freaking thing. What a pain in the ass.  I should have thrown these cookies in a plastic bag and took a rolling pin to it.
Twix Brownies
I’ve had this thing for over 13 years and the locking/protection mechanism still throws me the fuck off every time I go to use it. It won’t work unless I am safe, dammit.  I really need to hack this bitch.
Twix Brownies
If you let someone with ADD control the food processor, they will walk away and let the cookies go way past the sand stage. I do have a pulse button, but eh, that takes commitment and effort.  My husband is amazed that I’m still married when you consider the commitment that shit took.  So am I, Rick.  So am I. Heh.
Twix Brownies
The crust.  This butter cookie mixed with melted butter…it may or may not be delicious and I may or may not have wanted to stop right there, put it in a bowl, and eat it.  ALL OF IT.
Twix Brownies
Guess who forgot to add the Hot Fudge Stuff to the brownie mix when she was making it?
Twix Brownies
Sometimes being in the kitchen just overwhelms me. I’m pretty sure I just put this in my microwave, turned it on, and walked the fuck away. The funny thing is that I know some of you think that I’m lying since nobody in their right mind would do that, right?  Yup.
Twix Brownies
I glooped it all in there and then I marbled that shit.
Twix Brownies
Fancypants Nance is fancy.
Twix Brownies
It was a pretty good recovery.
Twix Brownies
Peace is concerned because there is no dance party going on in her kitchen.
caramel Bits
Image Source:
There was no way in hell I was willing to sit down and unwrap all of those caramels so I took the easy way out by buying Caramel Bits.
Twix Brownies
Rick did this part because I was otherwise occupied (in the bathroom reading a book – yeah, I said it).
Twix Brownies
He took this picture and I laughed like hell when I saw it because somebody was trying to be artistic.  Or maybe just weird.
Twix Brownies
This.  I had just realized my chocolate chips were not milk chocolate so I decided not to risk ruining it with semi-sweet.  And there is no way in hell I was running to the store for the right ones because I don’t care what Amanda C. thinks of this recipe!  So I took a little piece out of the pan to try it.  And then I took another one. Then Rick came along, and then my mom, and there was just no turning back.

Twix Brownies
Unfinished faux Twix™ brownies. Does it taste like a Twix™ bar? Of course not. It’s not even close. Is it good? Of course it is. It has a buttered butter-cookie crust with a chocolate brownie center and caramel on top. By law this had to be good. But you know what else is good? A damn brownie.
Twix Brownies
Peace cannot believe that I’ve been in the kitchen for so long and there was no meat involved.

You know how we all have that one friend/relative that has to make everyone else’s food look like ass? And whatever they make is so delicious and over-the-top that you rave about it and even ask for the recipe? Even when you know damn well you’re not going to be bothered because WHOINTHEFUCK has time for this shit? That’s this recipe.

I’ll pass.

Twix Brownies - Nance and Robyn make the same recipe
Prep time
Cook time
Total time
: Dessert, Snack
Cuisine: Cuban
Serves: 16
  • Crust Layer
  • 1 (12.8 oz.) package of Keebler Simply Sandies Shortbread Cookies
  • 6 T butter, melted
  • Brownie Layer
  • 1 box of brownie mix
  • Ingredients required in directions on back of box
  • ¼ cup hot fudge ice cream topping
  • Caramel Layer
  • 14 oz of caramels
  • 2 T heavy cream
  • Chocolate Topping
  • 1 (11.5 oz.) bag milk chocolate chips
  • 2 T butter
  • ¼ c heavy cream
  1. Grease the bottom of a 9x13 pan OR line pan with foil first (and grease the bottom of the foil). Using foil will make it easier to cut the brownies at the end.
  2. Using a food processor, pulse half your cookies until they resemble sand. Remove to a bowl, and process the other half of the cookies. Mix all cookie sand with melted butter until well mixed, and press into the bottom of your pan.
  3. Prepare brownie batter as directed on the back of the package, mixing ¼ c. hot fudge ice cream topping into the brownie batter (don't heat the topping first). Pour batter on top of cookie crust and bake as directed. You will likely have to bake longer than the directions call for; once the original bake time is up, continue baking and check in two-minute increments until brownies are done. (Check using a toothpick inserted into the brownies 1 inch from the side of the pan. When toothpick comes out clean or with only a few crumbs, brownies are done.) Cool completely.
  4. Place caramels and cream in a saucepan over med-low heat, stirring occasionally, until melted and creamy. Pour over cooled brownies. Spread the caramel as evenly as possible. Let cool until set (you can stick the pan in the freezer for 15 minutes to make this step faster).
  5. Melt chocolate, butter, and cream together in a saucepan over med-low heat, stirring occasionally, until melted and creamy. Pour over cooled caramel layer and spread as evenly as possible. Cool.


88 Calorie Brownies

I first spotted this recipe over on Jenna Fischer’s MySpace page, so I started referring to them as “Jenna Brownies”, but the recipe originally came from Devin Alexander at Discovery Health. (Also, please note that I found it on MySpace. How 2005! Does MySpace still exist? I don’t want to know.)

They’re simple (that should be my theme, “If it’s simple, I’m IN!”) and very tasty. They don’t have any oil in them, though they do have sugar. I’ve never tried making them with a sugar substitute, but if you do please report back on how that worked out, I’m curious (but obviously not curious enough to try it myself). It had been a while since I’d made a batch of these, and then when Nance posted her Black Bean Brownie recipe a few weeks ago, it reminded me that I hadn’t made these in a while.



Unsweetened applesauce (I canned my own last Fall!), vanilla, eggs, sugar, all-purpose flour, cocoa powder, baking powder, salt, and semi-sweet mini chocolate chips. The recipe calls for a wee bit of instant espresso powder, but I don’t keep that stuff on hand and I’ll be damned if I’m going to rush out and buy some. I think the brownies are perfectly fine without it.



Mix all your wet stuff in one bowl, all your dry stuff in a second bowl, add the dry to the wet, stir it up, and dump it in a 8×8 inch cake pan, which you’ve already sprayed with cooking spray. The original recipe calls for butter-flavored cooking spray, but I just use whatever I have on hand (which isn’t usually butter-flavored, for the record). The original recipe also called for you to sprinkle the mini chocolate chips on top of the batter before baking, but I prefer to stir mine in because that’s just how I roll.

Bake 24 – 26 minutes or until toothpick inserted in the center comes out dry.

This makes 12 1-brownie servings, but we make 9 brownies out of this recipe instead of 12, which I guess makes them 117.33333333 calorie brownies for us.

They are surprisingly filling, and so good you might be tempted to eat a second one. DON’T or you’ll be groaning about how full you are. Trust me!


God help me, if I ever got a decent picture of food, I’d keel over and die from the shock of it. They taste better than they look, I swear it!

Nutritional information, according to Devin Alexander (and only because I can cut and paste it into this post; don’t expect nutritional information on any kind of a regular basis, folks): Each brownie has: 88 calories, 2 g protein, 19 g carbohydrates, 1 g fat, less than 1 g saturated fat, 0 mg cholesterol, 1 g fiber, 133 mg sodium


88 Calorie Brownies
Prep time
Cook time
Total time
Original Source/Author:
: dessert, snack
Serves: 12
  • ¼ c. unsweetened applesauce
  • 1 tsp vanilla
  • 4 egg whites (I use two whole eggs instead, which probably ups the calorie count)
  • 1 c. sugar
  • ¼ c. all-purpose flour
  • ½ c. cocoa powder
  • ½ tsp baking powder
  • ½ tsp instant espresso powder
  • ½ tsp salt
  • ¼ c. semi-sweet chocolate chips
  • Butter-flavored cooking spray (or whatever cooking spray you have on hand)
  1. Preheat the oven to 350ºF. Spray an 8x8 inch cake pan with spray.
  2. Mix applesauce, vanilla, egg whites (eggs) and sugar until well combined.
  3. Add flour, cocoa powder, baking powder, espresso powder (if using) and salt. Stir in the mixture until just combined with no lumps. Pour into prepared pan.
  4. Sprinkle the chips evenly over the top (I mix my chips into the batter).
  5. Bake for 24 - 26 minutes or until toothpick inserted into the center comes out dry.
  6. Nutritional info according to Devin Alexander: Each brownie has: 88 calories, 2 g protein, 19 g carbohydrates, 1 g fat, less than 1 g saturated fat, 0 mg cholesterol, 1 g fiber, 133 mg sodium
You can double the recipe and cook it in a 9x13 pan. It'll take longer to cook - it took me 7 minutes of additional cooking time, but your time may vary, just make sure to test with a toothpick until it comes out dry.


Black Bean Brownies (I shit you not)

I fell down a rabbit hole while surfing the Internet a while back and came upon a recipe for protein infused brownies.  It was interesting to me because I’m definitely not getting enough protein in my daily diet.  I have tried a multitude of protein bars and all I can say is…BARF.  I have not found a single one that I like and I’m certainly not dedicated to mixing up my own protein shakes or even buying the damn things pre-made.  I love me some brownies and I love black beans so I figured it was a win-win situation.  Plus, you only need two ingredients (and some water).  TWO!  I’m all about that because I hate pulling a bunch of stuff out of my cupboard and then putting it all away again (lazy much?).  Unfortunately, I did not bookmark the page so I can’t acknowledge it here.  I googled every which way I could and still could not find the site, but I did find a lot of people who make these brownies and damn, where was I when this was all happening?  I’m sorry to the girl who was so into beauty, make-up and living life in New York.  If you come across this page, e-mail me and I will most definitely give you proper credit!  


One package of brownie mix (any brand – I obviously used the cheap one, but that’s only because we really, really like this brand of brownie for some reason. And trust me, my fat ass has tried them ALL). One can of black beans.


Drain and rinse your black beans with water (action shot – W0oT!)

Put the beans back in the can. Then with the beans still in the can, fill it up with cold water.


Dump it all into the blender and blend the hell out of it.


It kind of reminds me of a thick milkshake.


Pour it into a bowl with the dry brownie mix (do NOT add any other ingredients – just dry brownie mix and the liquefied beans)


Mix it up really well.

Pour into an 8×8 baking dish. Bake according to the directions on the brownie mix package. You may need to bake them a little longer. Just check them to make sure they’re baked completely.

I think they’re fabulous. Trey thought they were great. Rick didn’t like them. My mom didn’t care for them. So we’re a family divided which just means more for me!