These Mars Bar brownies are chewy and fudgy, packed full of caramel nougat Mars Bar pieces. They're easy to make with simple ingredients and they're perfect for all occasions.
Another day, another delicious Mars Bar dessert! Following my Mars Bar blondies, cookies and no-bake slice, I'm bringing you these chewy Mars Bar brownies. I just know you're going to love them!
They're made with rich dark chocolate plus a little bit of cocoa powder for a super indulgent, deep chocolate flavour and fudgy texture. They can be made with less than 10 simple ingredients and there's only 10 minutes of prep time required!
For those of you who just want the straight-to-the-point recipe, you can find it in the recipe card at the end of the post. Otherwise, for top tips, step-by-step images and ingredient notes, keep on reading. Enjoy!
Ingredient notes
- 70% dark chocolate: I specify 70% cocoa chocolate for my recipe because it's very important! The amount of sugar and butter have been adjusted accordingly for this type of chocolate. Using a higher cocoa chocolate will result in bitter brownies, while a lower cocoa chocolate will make them oily due to too much sugar.
- Butter: Butter, along with the chocolate, forms the fudgy base of the brownies. Make sure to use real butter and not margarine as the two will produce different results.
- Sugar: I use caster sugar in all of my brownie recipes because it's finer than granulated sugar and will dissolve into the eggs more easily. The more the sugar dissolves, the less chance you have of greasy brownies.
- Eggs: 3 medium eggs will help the brownie ingredients bind together, as well as providing a slight leavening effect to help the crust form.
- Vanilla extract: To add some extra flavour. You'll need only a teaspoon.
- Flour: For brownies, always use plain flour and never self-raising flour. The latter has raising agents in it which will make your brownies cakey.
- Cocoa powder: Unsweetened cocoa powder will help to deepen the chocolate flavour. I only use a tablespoon in my recipe so that the brownies don't turn out too bitter.
- Chocolate chips: For extra texture and flavour. I used milk chocolate chips but dark or white will also work if you prefer to use them.
- Mars Bars: 5 multipack Mars Bars (or 197g) is the perfect amount to ensure you get a good dose of caramel and nougat in every bite.
Tools & equipment
- Baking tin and baking paper: When it comes to brownies, try to use an 8x8-inch tin if you can. The baking time and temperature will need to change if you use a larger or smaller tin and it may also affect the finished texture.
- Large mixing bowl: For making the brownie batter.
- Utensils: You'll need a wooden spoon for mixing, a tablespoon and teaspoon for measuring, and a sharp knife for cutting.
- Saucepan or heatproof bowl: This is for melting the butter and chocolate in. You can either do it on the stove or in the microwave. Whichever way you choose, make sure to stir it often so that the chocolate doesn't burn or seize.
- Electric hand whisk: You'll need an electric whisk or stand mixer to whisk the sugar into the eggs. I used a small electric hand whisk.
- Kitchen scales: For accuracy when baking, always measure in grams rather than using cups.
How to make Mars Bar brownies
Step 1: First, preheat your oven to 160°C and line an 8x8-inch tin with baking paper. For easy removal later on, leave some baking paper hanging over each edge. If you're using a fan oven, set the temperature slightly lower at 140°C.
Step 2: Now let's melt the butter and chocolate. Break up 200g of 70% dark chocolate and add it to a saucepan with 180g of cubed butter. Place the saucepan over low heat on the stove and stir occasionally until there are no lumps left. Remove it from the heat and leave it to cool for around 10 minutes.
Step 3: In a separate bowl, use an electric whisk to whisk together 3 eggs, 250g of caster sugar and 1 teaspoon of vanilla extract until pale and foamy.
Step 4: Pour the cooled chocolate mix into the bowl and stir it in. Then fold in 100g of plain flour and 1 tablespoon of cocoa powder to make a shiny Mars Bar brownie batter.
Step 5: Chop 5 Mars Bars into chunks and add them to the brownie batter along with 100g milk chocolate chips.
Transfer the batter to your lined tin and spread it out evenly.
Step 6: Bake for around 35-40 minutes, until the brownies have risen and have a crust on top. There should be a very slight wobble when you gently shake the tin but not too much.
Step 7: Let the brownies cool in the tin then pop them in the fridge to set. I typically leave mine in the fridge overnight but 6 hours will work at a minimum. They'll still taste good if you eat them before this but they won't be fully fudgy yet.
Step 8: Once the brownies have set, remove them from the tin and cut into squares. I usually divide mine into 16 pieces but you can make yours as big or as small as you like.
My top tips
- Use 70% dark chocolate for the best flavour and texture.
- Let the chocolate and butter cool before you add it into the sugar and egg mixture, otherwise you might end up cooking the eggs!
- If you want an even deeper chocolate flavour, you can swap out the vanilla extract for a teaspoon of cold espresso. You won't taste the coffee but it will really enhance the dakr chocolate flavour.
- Refrigeration is key! These brownies taste their best after being in the fridge overnight. This will transform the gooey centre into a firm, chewy, fudgy one.
FAQ
They'll last for up to 2 weeks if you keep them in the fridge in an airtight container, although they'll taste best if eaten within the first 7 days.
Yes, you can freeze brownie slices in airtight containers or you can freeze the whole slab on a baking tray then wrap it in clingfilm once it's frozen. To defrost, let them sit in the fridge overnight. Do not refreeze. Check out my post on how to store brownies for more tips.
I have yet to test my brownies with gluten-free flour but because there is so little flour needed in the recipe I would say yes. Use a gluten-free flour blend rather than other flours such as almond or coconut. Make sure your blend has xanthan gum in it or add ¼ teaspoon of it separately, which will help to prevent the brownies from becoming crumbly.
More brownie recipes:
- Jaffa Cake brownies
- Cookie Monster brownies
- 3-Ingredient condensed milk brownies
- Rolo brownies
- Smarties brownies
- Bourbon brick brownies
- Bounty brownies
I hope you have fun making these chewy Mars Bar brownies! If you find this post useful, please give it a share using the share buttons on this page. Enjoy!
BEST Mars Bar Brownies
Ingredients
- 200 g 70% Cocoa dark chocolate
- 180 g Butter
- 250 g Caster sugar
- 3 Medium Eggs
- 1 Teaspoon Vanilla extract
- 100 g Plain flour
- 1 Tablespoon Cocoa powder
- 100 g Milk chocolate chips
- 197 g Mars Bars (chopped into chunks)
Instructions
- Preheat your oven to 160℃ (140℃ for fan ovens) and line an 8x8-inch tin with baking paper.
- Melt the dark chocolate and the butter over low heat on the stove then leave it to cool for about 10 minutes.
- In a large bowl, whisk together the sugar, eggs and vanilla extract using an electric whisk. Keep whisking for a couple of minutes until the mixture becomes pale and has increased in volume.
- Add the melted chocolate mixture to the bowl and gently stir it in. Then add the flour and the cocoa powder and mix until well combined.
- Fold in the Mars Bar pieces and chocolate chips, leaving a few for the top if desired. Then spoon the batter into your lined tin and spread it out evenly.
- Bake the brownies for around 35-40 minutes until the edges are risen and pulling away from the tin slightly. There should be a very slight wobble in the middle but not too much.
- Let them cool in the tin then transfer them to the fridge for at least 6 hours (but ideally overnight) to set.
- Once set, cut them into slices and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 2 weeks.
Debbie Vines
Luv the. Mars bar brownies
Chloe
Thanks Debbie!