These easy Twix blondies are packed with milk and white chocolate chips, Twix pieces and caramel sauce. They make a super indulgent dessert that tastes delicious hot or cold.
I shared my lemon meringue blondies yesterday and in that post, I told you there were many more blondie flavours to come, such as red velvet blondies and Mars Bar blondies! So today I'm sharing these delicious fudgy Twix blondies, packed full of milk and white chocolate!
They're super easy to make but they look and taste impressive and fancy. They're great for taking along to parties, picnics or bake sales, or you can just enjoy them at home as an after-dinner dessert (they taste delicious warmed up with ice cream). I can't wait for you to try them! And if you like this recipe, make sure to check out my white Twix blondies too.
Below you'll find detailed ingredient notes, step-by-step instructions and top tips, which I hope will be useful for any beginner bakers out there. For those of you who would just like the short, to-the-point version, you can find it in the recipe card at the end of the post. Enjoy!
Ingredients
- Butter: Melted butter gives blondies their dense, chewy texture and helps them to firm up once chilled. You'll need 120g.
- Sugar: I used a mixture of both caster and brown sugar in this recipe. Many blondie recipes use only brown sugar, but I preferred the taste and texture when using both types. I recommend using soft light brown sugar, which has more of a golden caramel flavour compared to dark brown sugar.
- Eggs: You'll need 3 medium-sized eggs. These are used for binding and a slight amount of leavening.
- Vanilla extract: To enhance that butterscotch flavour that blondies are so well known for. Just a teaspoon will do.
- Plain flour: Plain or all-purpose flour gives the blondies structure. I don't use any baking powder in my recipe because I prefer the dense, chewy texture but you can add ¼ teaspoon if you want a little extra lift.
- Twix bars: Of course, we need some Twix bars! I used 4 full snack-sized bars, which came to 160g in total.
- Chocolate chips: I used a mixture of both white and milk chocolate chips but you can switch it up however you like. Even dark chocolate chips would work.
- Tinned caramel: These Twix blondies have a caramel drizzle on top which is optional but highly recommended. I used Carnation's caramel and drizzled it on with a piping bag.
Tools and equipment
- Food scale: For accurate results with baking recipes, always use a food scale. I recommend a digital food scale such as this one.
- 8x8-inch tin and baking paper: I found 8x8-inch to be a great size of tin for blondies. They turn out thick and chewy this way and you still get 9-12 decently-sized servings. If you prefer thinner blondies, you can use a larger tray and bake for a little less time.
- Bowls: A large mixing bowl to make the batter and a heatproof bowl for melting the butter.
- Utensils: A wooden spoon, whisk and/or a spatula. I like to use a wooden spoon for mixing and a rubber spatula for pressing the mixture into the tin as it won't stick to the baking paper.
How to make Twix blondies
Step 1: Preheat your oven to 160°C (or 140°C if you're using a fan oven) and line an 8x8-inch tin with baking paper.
Step 2: Melt 120g of butter and add it to a large bowl. Then stir in 130g of caster sugar and 130g of soft light brown sugar.
Step 3: Next, add 3 medium eggs and 1 teaspoon of vanilla extract. Mix well until you have a shiny, silky mixture.
Step 4: Add 200g of plain flour and mix. You should end up with a smooth, thick batter.
Step 5: Chop up 160g of Twix bars and gently fold them into the blondie batter along with 75g milk chocolate chips and 75g white chocolate chips. As I noted earlier in the post, feel free to use whichever chocolate chips you prefer!
Step 6: Transfer the Twix blondie batter to your lined tin and spread it out evenly. Then bake for 35-40 minutes, until the edges are golden brown and pulling away from the tin slightly. The middle should be lightly golden brown and have a slight wobble.
Step 7: Let the blondies cool in the tin then put them in the fridge for 3-4 hours to set. This will give them their chewy, fudgy texture.
Step 8: Once the blondies have set, drizzle some caramel on top. You can do this using a piping bag or just drizzle it on with a teaspoon. Then all that's left to do is cut your blondies into squares and enjoy!
Top tips for success
- Blondies should be underbaked slightly in the middle for a chewy, fudgy texture. A toothpick through the middle shouldn't come out clean on this occasion. When they are golden brown at the edges and pulling away from the tin with a slight wobble in the middle, you'll know they're done.
- Because they're still gooey in the middle when you take them out of the oven, they'll take a long time to become firm again. I recommend refrigerating them for 3-4 hours for the best texture.
- Milk chocolate chips can be swapped for dark chocolate chips or more white ones.
FAQ
If you keep them in an airtight container, they'll last for up to 5 days at room temperature and a few days longer in the fridge.
Yes. To freeze Twix blondies, pop them into airtight containers or freeze them on a baking sheet until solid then transfer them to a ziplock bag. Freeze for up to 3 months and do not refreeze. To defrost them, let them sit in the fridge overnight.
I haven't tested this recipe with gluten-free flour but if you'd like to try, just substitute the plain flour with an all-purpose gluten-free flour blend. Make sure your blend contains xanthan gum (which will prevent the blondies from crumbling) or add ¼ teaspoon separately.
I hope you like these Twix blondies as much as I do! If you find this post useful, please share it with a friend using the share buttons on this page. Enjoy!
Easy Twix Blondies
Ingredients
- 120 g Butter, melted then cooled for a few minutes
- 130 g Caster sugar
- 130 g Soft light brown sugar
- 3 Medium Eggs
- 1 Teaspoon Vanilla extract
- 200 g Plain flour (all purpose)
- 160 g Twix bars (4 snack-size)
- 75 g Milk chocolate chips
- 75 g White chocolate chips
Topping (optional):
- 2-3 Tablespoons Carnation caramel
Instructions
- Preheat your oven to 160℃ (140℃ if you're using a fan oven). Line an 8x8-inch tin with baking paper.
- In a large bowl, mix together the melted butter, caster sugar and light brown sugar.
- Stir in the eggs and vanilla extract.
- Add all of the flour and mix well to make a smooth, thick blondie batter.
- Chop the Twix bars into chunks and fold them into the batter along with the milk and white chocolate chips. Transfer to your lined tin and spread out evenly.
- Bake for 35-40 minutes, until the edges are pulling away and look golden brown. The middle should be lightly golden but still have a slight wobble.
- Leave the blondies in the tin to cool completely then put them in the fridge for 3-4 hours to set. This will make the gooey centre turn firm and fudgy.
- Once set, drizzle some caramel over the top, cut into squares and enjoy!
Notes
- Store in an airtight container in the fridge for up to 1 week.
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