Mars Bar Brownies!
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Easy and fudgey Mars Bar brownies! So chocolatey, so delicious!
Mars Bars brownies
It’s the time to have something so chocolatey, that you’ll want to make them again and again. These Mars Bar brownies is exactly that. So unbelievably chocolatey and fudgey they are on a next level. Are you intrigued yet?
Anyway. I thought I would start this recipe post off with a statement that makes you go these MUST be good, and then you’ll see the pictures and be like oh heyyy look at them, yes, they are amazing. And I really hope you guys did because I certainly did.
Mars bars and Milkyway bars (US)
From the beginning I must say that Mars Bars in the UK, are Milkyway bars in the US, so if some of my American readers are a little confused right now, just roll with a Milkyway instead. I finally found out why there is a different in name the other day (due to a family spat back in the day), and I was surprised that that was all it was.
Even so, Mars Bars are the one. They are slightly underrated in my opinion, but I do adore them. For those who have never experienced the wonder that is a Mars Bar… they are nougat and caramel, coated in milk chocolate. They are delightful.
Mars Bar recipes
When I was thinking about what chocolate bars I should bake with, I wanted to use one I hadn’t tried in a while. I’ve used Mars Bars four times on this blog already, my favourite time being my Mars Bar cheesecake, but it was so long ago!
These brownies came about because of my craving for something Mars Bar, and also because they were on offer in the supermarket I was in at the time so that made the bake cheaper. Always handy in my books. I couldn’t resist!
Dark chocolate
I went for a classic style brownie, that I have used in so many recipe posts now. And I will say it time and time again, PLEASE USE DARK CHOCOLATE IN THE BROWNIE MIXTURE. I don’t really care if you ‘don’t like dark chocolate’ it will make such a good brownie, and not too ‘dark’ a flavour, so PLEASE stick with it.
If you use milk chocolate, the mixture is so much thinner, and when people moan to me that their brownies didn’t bake properly, and say they switched to milk chocolate then that is why. It doesn’t work the same, and doesn’t make them nearly as fudgey. Dark chocolate is the best.
Brownie
The key really is to make the brownie mixture as thick as possible, and dollop on all your Brownie bits. When the caramel and nougat bakes, it’ll make little pockets of deliciousness for you to enjoy, and they are just a combination to behold. SO tasty!
Freezing Mars Bars
I realise its a faff, but freezing the Mars Bar bits before baking really is the best practice so they don’t explode everywhere completely and utterly, but its not completely essential. However, if you can, I would 100% recommend it!
These brownies are so fudgey, so moreish, and delightful. I really hope they live up to your expectations for my latest Mars Bar creation! Enjoy! X
Mars Bar Brownies!
Ingredients
Brownies
- 200 g dark chocolate
- 200 g unsalted butter
- 3 large eggs (or 4 medium)
- 275 g light brown sugar
- 100 g plain flour
- 50 g cocoa powder
- 300 g Mars Bar (chopped & frozen)
- 100 g milk chocolate chips (optional)
Optional Decoration
- 50 g milk chocolate (melted)
- Mars Bar pieces
Instructions
- Preheat your oven to 180C/160C Fan and line a 9x9" baking tin with parchment paper!
- Melt together your dark chocolate and unsalted butter until smooth in the microwave or in a bowl over a pan of simmering water. Leave to cool for a few minutes
- Using an electric whisk/stand mixer, whisk your eggs and sugar together for 5 minutes or so on high speed, or until the mixture has doubled in volume, is alot paler, and leaves a trail for a few seconds when you lift the whisk out.
- Pour in the chocolate/butter mix and fold through very carefully.
- Add in the flour and cocoa powder and fold through carefully again.
- Add in your frozen chunks of Mars Bar and chocolate chips and fold in. Pour the mixture into the tin and bake in the oven for 25-30+ minutes.
- Leave to cool in the tin, and then enjoy!
- To decorate your brownies if you fancy it... melt your chocolate and drizzle over the brownies, and add pieces of Mars Bar to each one! Set in the fridge, then chop up and enjoy!
Notes
- Please try and freeze the Mars Bar first as it'll work so much better!
- These will last for one week+!
- You can use caster sugar instead of the brown sugar, the brown sugar just works really well for the Mars Bar theme!
- If your brownies are taking much longer than stated to bake, your oven may have been the wrong temperature, or you over mixed your batter. Keep adding on 5 minutes till they're done and cover with foil if need be!
ENJOY!
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J x
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Hi Jane,
these look fab.. how long should you freeze the mars bars for?
I would say at least an hour, but basically it’s just till they are frozen solid!
Hiya
Can you use this recipe for Rolos too?
Yes, but I would recommend freezing rolos too!
Hiya Jane can you swap the mars bars with Rolos?
Yes, but I would recommend freezing rolos too!
Thankyou, thankyou, thankyou!!
These were easy to make and sooo delicious. Quick question: What cocoa powder do you like to use in your bakes?
I personally use barry cacao powder as I buy larger bags as I bake so often!
Another incredible recipe. I’ve recommended you to everyone I know.
It was easy simple and absolutely delicious. We had them for days after, slightly warm 😍
Hi Jane
All of your recipes are amazing but these Mars bar brownies are definitely up there as one of my favourites, along with your fabulous Biscoff brownies. This may be an odd question, but do you think it would work combining the Mars and Biscoff recipes into one – so using the frozen Mars bars inside with Biscoff spread dolloped on top? If so, would you use light brown sugar as you do in the Mars recipe or switch to caster sugar from the Biscoff recipe? Or would I honestly just be better off making them separately?!
That sounds delicious!! I would use maybe half the mars, and half the biscoff so as not to overload them! x
Thanks Jane, I gave it a go last weekend and they taste sooo good! x
These were so easy to make as well as being super tasty!
I had mine warmed up slightly with some ice cream which was to die for!
Would definitely recommend if you want to add something a little extra to your bog standard brownie.
Might be a silly question but how do you know when they’re done ?? I can see they’re still wobbly but I don’t want to over bake. Thanks ❤️
As annoying as it is to say, you kinda learn it! They need an ever so slight wobble in the middle, but nothing crazy. You can try a skewer, but as there’s chocolate chips and mars bar and all sorts, it probably won’t ever be fully clean! I find the best thing if you’re worried is to let them cool, and then stick them in the fridge for about an hour to help ‘set’ them!
I was gifted some 100% cocoa which is inedible raw!
Would it work in these brownies?
Thanks 🙂
Yes definitely! I love using 100% cocoa powder.
Hi jane would an 8 x 8 tin be ok??
Thankyou.
Cant wait to try it. X
An 8″ tin is typically roughly 1/5th smaller – so it should be fine, but they will obviously be deeper and take probably a bit longer to bake!
I can’t find plain flour anywhere! Is it okay to use self raising for this recipe? Can’t wait to try!
As the amount of flour is quite small, it should be fine – but they may rise and then sink down a smidge!
Hiya, I can’t seen to get light brown sugar at the moment… would Demerara work or maybe golden caster sugar instead?! Thanks in advance x
Hiya! I would use golden caster sugar, or regular caster sugar instead!
Thank you, they came out great!
Just made these, absolutely amazing, definitely the next brownies I’ve ever made!
Ahh yay!!
Can I use stork instead of unsalted butter with brownies?
Thanks xx
For brownies, yes you can!!
These look amazing! When you mention dark choc – should this be cooking / non-cooking and should it be maximum darkness for maximum fudginess? I love fudgy but loathe gooey brownies 🙂
It always needs to be AT LEAST 70%, but the darker the better for a fudgey brownie yes!! x
Hi jane, these look delicious! I am making these currently, however did not read the recipe in advance and have made the mix without freezing the mars bars, is it still ok to go forth with the recipe or can I just put them in unfrozen?
They might just melt a lot more than they should so not hold their form as well!