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Stuffed Chocolate Caramel Brownies
Stuffed Chocolate Caramel Brownies
Nathan Congleton / TODAY
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Stuff chocolate caramel brownies with Twix bars for an extra delicious treat.


    • Nonstick cooking spray
    • 3 packages (1.79 ounces each) Twix bars
    • 1/2 cup all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking powder
    • 3/4 cup sugar
    • 1/2 stick (1/4 cup) unsalted butter, melted
    • 1/3 cup milk
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 3 tablespoons caramel sauce, warmed


Preheat oven to 350°F. Line an 8 x 8-inch baking dish with foil, then coat with nonstick cooking spray. Slice each Twix bar in half crosswise (there are 2 bars per package, for a total of 12 halves).

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

In a second bowl, combine the butter, milk, eggs and vanilla extract until smooth. Stir the dry ingredients into the wet ingredients until just combined.

Pour the batter into the baking dish, spreading into an even layer. Press 9 of the Twix halves into the batter, spacing evenly so that every brownie will get a half. Spread batter over the Twix with a spatula. Bake 20 to 25 minutes, until a toothpick inserted in center comes out clean.

Let cool for 20 minutes. Chop the remaining 3 Twix halves and scatter over brownies. Drizzle with caramel sauce and cut into squares.

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