Mars Bar Brownies!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
this si sooo good this si the 9 th time i have made them for a party
I made these last week and they are the best brownies I have ever made!!!!!! Can these be done with Reese’s peanut butter cups too? Would I have to freeze them? Thanks so much x
AHh yay!! And yeah I would freeze them just in case x
I use all these recipes for all of my baking and wow they’re incredible every time! However, I struggle to cut the brownies to look neat- they always seem to break (the top only) as I cut and I can never get clean lines… any suggestions to help with this please?? 🙂
Honestly all I use is one large sharp knife and cut down across the width of the tray!
How do I know when these are cooked? I had them in for 35 minutes (with foil on for the last 5) but the knife still comes out wet when I test it. I want the brownies kinda gooey so is there a tell sign to know when up the bake is just right? I’m worried they’ll turn out cakey if I cook them any longer!
I look for an ever so slight wobble in the tin, then let them cool fully in the tin!
I’ve made these a few times and amazing recipe but this time they’ve come out more cake like and without the brownie ‘crust’ on top. What have I done wrong?
This sounds over baked! x
Hi,
Is there any way to reduce the amount of chocolate in these or have you ever reduced it and found it to work? They just have soo much chocolate in.🍫😂
You can’t reduce the base brownie mixture – but you can easily add less chunks!
Hi Jane love your recipes, how long should i freeze the Mars Bar for? I’m thinking of doing it with galaxy caramel next time would i need to freeze that too?
thank you
I would say minimum is an hour! But yes it will as long as it’s frozen! x
Hi Jane do you think I could swap Mars bars for ferrero rochers, and would I need to freeze them too? X
Yes you could! And yes I reckon so, just so they hold their shape a bit more!
Hi Jane could I use Snickers chocolate instead of Mars? If so would I need to freeze that too?
Many thanks for awesome recipes!
Hey! Yes I would freeze the snickers!
Hi Jane. Loving all your recipes at the moment, really getting me through this lockdown!
I only have dark brown sugar would that be ok to use instead of light or should I swap for caster sugar?
Thanks 🙂
You could use half and half to have a similar flavour! X
Hi Jane, could i use this recipe and use celebrations/heroes/quality street chocolates instead of all mars bar? Would it be best to freeze all of the chocolates to be on the safe side? Thank you xx
To be on the safe side because of the different fillings I would say freezing is good!!
Absolutely amazing recipe, soooooo Moreish x
Would these work with daim bar instead of Mars and would they need to be frozen? Thanks
Daim can work, but they don’t need freezing as there is no soft centre!
Hi Jane I always make your brownies they are incredible.
The last bake I did I found the mixture separated and went really odd. Loads of oil came out when they were in the oven and the consistency was off. All my fault could you guess what I did incorrectly.
Thanks Hannah xx
How strange! Did you change any brand of ingredients, the way you mixed or or literally anything like the oven? x
I have started using Stork baking spread and the dark chocolate wasn’t as good quality as normal but I have used these products once before without a problem.
The only thing I can think of is maybe the chocolate was to warm and my eggs were to cold when combined? Do you think this may be the issue?
Many thanks Hannah
Yeah maybe it just couldn’t combine – I always store my eggs at room temp and they should be used from room temp when baking x
Jane! I forgot to put the second bar of dark chocolate into the butter to melt so it’s only had 100g not 200g. I only realised after I put the mixture in the oven – do you think they’ll be okay or should I start again? X
How did it turn out?