It’s been far too long since there was a Mars bar post around here. It’s also been far too long since I made brownies. The last time I made them was September! That just isn’t right. So I decided to finally get round to making Mars bar brownies, which have been on my to-do list for years (I’m not even exaggerating, literally years).
I’m also pleased to report that I can now do what most 7 year olds can do: melt Mars bars. Seriously, I don’t know if this is just me but I have tried to melt Mars bars loads of times and every single time it would turn into this funny lump that stuck to itself and left grease all round the pan. It was gross. And upsetting. Children melt Mars bars all the time to pour over rice krispies, but I can’t? How is that possible? Fortunately, I am now a Mars bar melting master.
These are definitely in the fudgy-brownie-camp. The Mars bars are melted with the chocolate and butter so that they are part of the brownie mixture, but then you also stir in 2 chopped Mars bars, so it’s a double hit of Mars bar! The stirred in Mars bars do melt away quite a lot, sometimes leaving only a ripple of caramel, so cut the chunks big. However, cut the two Mars bar brownies which are going to be melted with the chocolate reeeeeeally small. I cut them in half lengthways and then into pieces about 0.5cm wide. They melt easier that way! Now I’m off to scoff a few more brownies.
Mars bar brownies
A Cafe Lula recipe
2 Mars bars (or Milky Ways), chopped small
200g/7 oz/1.75 sticks butter, cut into chunks
100g/3.5 oz dark (bittersweet) chocolate (about 72% cocoa solids), broken into pieces
100g/3.5 oz plain (semisweet) chocolate (about 50% cocoa solids), broken into pieces
65g/2.3 oz/ 1/2 cup + 2 tbsp cocoa powder
75g/2.65 oz/ 1/2 cup plain (all-purpose) flour
1 tsp baking powder
250g/8.8 oz/1 cup + 2 tbsp caster (superfine) sugar
3 large eggs
2 Mars bars (or Milky Ways), each sliced into about 10 pieces
Preheat the oven to 170C (340F) fan oven/180C (355F) conventional oven. Grease and line a 23cm (9 inch) square tin with baking paper. Cut the baking paper so that it hangs over the edges (this makes it easier to remove the brownies from the tin).
In a large pan, melt together the finely chopped Mars bars, butter and chocolates over a low heat, stirring frequently with a wooden spoon. Mash the nougaty bits of the Mars bar every so often with the spoon to help them along.
When the mixture is melted together and fairly smooth (other than some stubborn bits of nougat which won’t melt), remove the pan from the heat and allow to cool slightly. Pour in the sugar, then sift in the flour, cocoa powder and baking powder and stir them in until the mixture is well combined. Beat in the eggs until you have a smooth mixture, then fold in the slices of Mars bar.
Pour and scrape the mixture into the tin (it will be quite thick) and spread evenly around the tin, levelling the top. Bake for 30-40 minutes (mine took 37 minutes in a 170C fan oven) until a skewer inserted into the middle comes out with a few sticky crumbs on.
Remove the tin from the oven and place on a wire rack. Allow the brownies to cool in the tin until warm, then remove from the tin and cool on a wire rack. Cut into 36 pieces (or less if you like bigger brownies!).