Mars Bar Brownies

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In search of a delectable and rich dessert that will fulfill your chocolate desires? Sample our Mars Bar Brownies! These divine delights are filled with pieces of chewy Mars Bars, enveloped in fudgy brownie deliciousness. With our straightforward recipe, you can prepare a batch swiftly and amaze your friends and family with your baking prowess. So why delay? Pamper yourself with a taste of paradise with our Mars Bar Brownies today!

Brownies are among my favorite things to create. Likely because they are also one of my favorite treats to indulge in.

Like cookies or simple cakes, you can incorporate anything into brownies once you’ve got a reliable base recipe.

However, there is a technique to crafting brownies, which will somewhat depend on your oven.

This Mars brownie recipe works well for me, although you might discover that a shorter or longer baking time suits you better, helping you achieve that fudgy brownie consistency.

It also relies on your preferences. I favor my brownies perhaps slightly undercooked. Some individuals might like a more cake-like consistency.

Yet when you nail it, brownies are incredibly simple to make and consistently scrumptious, and variations like Mars Bar brownies provide an extra luxurious and delightful indulgence!

Components for Mars Bar Brownies

When I prepare this straightforward Mars Bar Brownie recipe, I utilize:

Butter – Or margarine; to be frank, I’m more inclined to use margarine than softened butter!

Dark Chocolate – I prefer the intense taste of dark chocolate, though you might opt for milk.

Caster Sugar –You may also use brown sugar, which complements the caramel taste of the Mars Bars nicely.

Eggs

Plain Flour

Cocoa

Mars Bars – They don’t have to be branded; any kind of supermarket alternative is acceptable too. They don’t have to be large either!

What Type of Chocolate is Ideal for Brownies?

I typically use dark chocolate when preparing brownies. Just inexpensive Aldi cooking chocolate.

You can opt for higher quality, but I find this works fine.

Occasionally, I also use milk chocolate. The taste isn’t as profound, but still delectable.

Similar to baking times, I’d encourage experimentation until you discover the flavor that pleases you the most.

Steps to Create Mars Bar Brownies – Step by Step

I strive to keep my recipes as straightforward as possible, and this recipe for Mars Bar chocolate Brownies is no exception. You can find complete amounts and instructions in the recipe card at the bottom of the post, but additional tips and images are provided here.

Step One

Begin by slicing and freezing your Mars Bars. I prefer slices of about…

1cm, although some smaller and larger sizes are acceptable; you don’t need to stress about precision.

Next, place them in a sealed bag or airtight container and freeze for roughly an hour. A longer duration works as well.

I freeze them to prevent them from completely blending into the batter, ensuring that each square of brownie contains some bits of nugget and caramel.

Step Two

Line a brownie pan with parchment paper. I prefer reusable paper and this brownie pan(affiliate link) which measures about 12 inches by 9 inches.

It’s fine if your pan is slightly larger or smaller; you just need to modify your baking times a tad to account for the thickness.

You don’t have to use a specific brownie pan either. A cake pan or even a deep baking tray is perfectly okay.

Step Three

Preheat your oven to 160 degrees C. Mine has a fan assist, so you might want to increase the temperature by 10-20 degrees if yours doesn’t. Adjust accordingly if your oven tends to run hot or cold.

Step Four

Melt the dark chocolate and butter together. I accomplish this using a Bain Marie, though you may also do it directly in a saucepan over low heat, stirring frequently, or in the microwave.

Essentially, use whatever method you prefer to melt chocolate.

Once melted and fully combined, take this chocolate mixture off the heat and set it aside.

Step Five

In a small bowl, combine the flour and cocoa.

Step Six

In a large mixing bowl, whisk the sugar and eggs together.

I whisk with an electric mixer on high speed for 5 minutes until the mixture is thick and light. You will notice a visible color shift, and it will be thick enough to leave a trace when you lift the whisk.

This may take a while, and I wouldn’t want to do it manually.

Step Seven

Gently fold the melted chocolate into the egg and sugar mixture.

Fold until the color appears fairly consistent, but avoid overmixing.

Step Eight

Sift in the flour and cocoa, and fold once more.

A few lumps might just be air, so don’t fret. If unsure, it’s better to under-mix brownies.

Step Nine

Typically, I fold in most of the Mars Bar Slices, leaving some for topping.

However, you may choose to pour the mixture into the pan and add the Mars Bars. That works too; just press them in gently.

Step Ten

Pour the brownie batter into the pan and add the Mars Bars if you didn’t incorporate them earlier.

Step Eleven

Bake for approximately 25-30 minutes.

Step Twelve

Take them out of the oven and allow them to cool in the pan.

Step Thirteen

While the brownies are still warm, melt some chocolate to drizzle on top, using either a piping bag or a spoon, and add the leftover Mars Bar slices.

You might prefer to drizzle with caramel sauce instead, but I have a penchant for chocolate!

Step Fourteen

Once thoroughly cooled, take them out of the pan, remove the paper, and slice. If concerned that they are too warm or slightly underbaked, you can chill them in the fridge for an hour to cool and set. This can assist in achieving that chewy brownie texture.

How Do You Determine When Brownies Are Baked?

After baking chocolate brownies for some time, you begin to recognize when they are finished just by observing them.

However, if you are uncertain, there are two primary indicators that I watch for.

First, a firm center.

The edges bake first, causing them to pull away from the sides of the pan and appear done early. Yet, for some time, the center will look baked on top but remain completely raw and wobbly beneath.

If you attempted to cut your brownies with Mars Bars at this moment, the center would be nearly liquid.

When they are done, if you jiggle the pan, the center should be set, and it won’t wobble like gelatin.

The second method for checking is the classic skewer test.

A skewer shouldn’t come out of the center completely clean, as it would with a sponge cake. However, it also shouldn’t retain wet brownie batter.

What you are seeking are a few fudgy crumbs.

Top Tips for Flawless Brownies Every Time!

My best tips for consistently perfect brownies are:

• Avoid undermixing your eggs and sugar. You want it rich and thick, with the color becoming very pale. It should leave a trace when you lift the whisk out. 5 minutes with an electric whisk at full power should suffice, but continue if necessary.
• After this stage, focus on not overmixing! Gradually fold in the chocolate, flour, and Mars Bars. It’s preferable to undermine rather than overmix.
• I favor a slightly underbaked brownie. You can refrigerate them, and they tend to set. Overbaked brownies are like cakes.
• Don’t hesitate to check every 5 minutes after roughly 20 minutes. They aren’t the same as cakes, so you don’t need to worry about continually opening the oven. Give the tray a jiggle, or even prod it, to ensure the center is thoroughly cooked.
• If the edges are browning too quickly, cover them with foil to prevent burning. If possible, cover just the outer edges and leave the middle exposed. But covering the entire thing won’t do any harm.
• Familiarize yourself with your oven. Mine tends to run hot. Some run cool, while others are temperamental and can be misleading. When it comes to producing the best brownies, practice is crucial!
• Seek out brownie recipes that suit you, your palate, and your oven, then start experimenting. It may not be my recipe. This particular one works for me, but I can’t guarantee it will suit your needs.

What To Do with Underbaked Brownies

I prefer to lean towards underbaked brownies, as there are a few things that you can

do to remedy them.

The initial option, naturally, is to place them back in the oven.

If you begin to cut your brownies only to discover that the center is gooey, gently reposition them back into the pan and bake for an additional 10 minutes or so. They may not be as orderly, but they will be entirely consumable.

If they are merely slightly undercooked, and you’d prefer not to bake them anew, I suggest storing them in the refrigerator. They firm up to a more stable consistency, which can be delightful.

What to Do with Overbaked Brownies

There’s truly little you can accomplish with an overbaked brownie. However, it essentially transforms into a chocolate cake with Mars Bars incorporated, and there’s absolutely nothing wrong with that!

Serve them warm alongside ice cream and they’ll be splendid!

Can You Freeze Mars Bar Brownies?

Indeed.

Brownies freeze exceptionally well.

They do tend to stick together, so either wrap them separately or place a layer of baking paper between them if you are freezing in an airtight container.

How Long Do Mars Bar Brownies Last?

These Mars Bar Brownies will remain good for approximately a week. Brownies are incredibly moist and packed with sugar, hence they usually last longer than cake.

You may keep them in the refrigerator, though it’s not necessary. I do advise keeping them covered, however.

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