I am not going to play footsies with you today. Today is the beginning of a wonderful, assessment free weekend and I intend to enjoy every foodie minute of it with you all my friends :) (but I would like to apologist in advance for my horrid lighting, I was making these during the night :D – I still think you will like them though)
After one insanely long post, and one comparatively short post, this post will hopefully be just right and focused completely on the goodness that is dessert (especially since my last post was savoury – quel horreur! Nah, not really :P)
As the terribly punny title will tell you, this recipe involves Twix. Milk chocolate covering caramel on shortbread Twix. The international slip-in-your-pocket equivalent to a caramel chocolate slice or Millionaires shortbread. I can see your ears pricking up so much you may as well be a pixie or an elf :D
The Twix is a much loved candy bar. So much flavour. So much good flavour. Now, what if I told you I made up a recipe. Very loosely adapted (and that was only the base) from someone else but essentially my own idea which I would like to think as revolutionary without tooting my own horn.
We all like blondies? Yes, nods all round? Good. But this is not a blondie. Blondie is a cousin to the brownie. It is always more cake like and slightly chewy like a muesli bar but not fudgy. It is a cousin, nothing more and when the two get together, more often than not Blondie is left out. Totally not atomic ;)
But what features in this recipe is too much like a brownie to be a blondie. It is dense, it is fudgy and it is very, very chocolate-y. On its own, without its additional armour. But problem – it is white.
It is a hybrid. Something that came out of the apocalyptic food world. A mutated brownie. A whitie. And that is that. It is here to stay. Good luck trying to get rid of it. Because you won’t want to.
Soft, fudgy, a crackly top so reminiscent of that dark and decadent delight, this is a completely whole new thing. Everything is the same, it is just white. And remember. It is not a blondie.
If your ears perked up them, I think your jaw has dropped by now. But wait because it gets even better.
That base idea was from the goddess of the foodie world, Smitten Kitchen. After overhauling that, I went on. I couldn’t stop. The whitie had taken control over me. And then things got out of hand. And this is where Twix enters in a dazzling flash of light and a red carpet.
Imagine a layer of Twix packed in between two thick chunks of fudgy whitie. Imagine if that was not the only Twix type in the whitie. Ok, now your eyes are bulging, seriously I can see them from the thousands of kilometres I am sitting from most of you. Get yourselves together people, I am coming to the finally bit – and you don’t want to get shocked.
Second type of Twix – a Twix coating on the whities. First a dark and rich ganache. Chocolate and cream melding together. Then some piping (not into the mouth, onto the ganache) of caramel sauce (homemade is best – link below ;)) and then a sprinkling of shortbread biscuit crumbs to hype up the mood.
So what do we have now?
- Twix layer
- Twix Frosting
- A Whitie
Let us go for something a bit more tasteful and elegant: How about Two Twixed Fudgy Whities? Attention getting, descriptive and sounds like a treat? Ok let’s stick with that :)
And just before I let you gaze into the words of this recipe, just a little shout out to C, whose barbecue these will be sent to (after more than a nibble from me ;)) – Happy Birthday!!!! :D
Enjoy my friends the revolutions of foodie world!
Two Twixed Fudgy “Whities”
Loosely Adapted Whitie from Smitten Kitchen’s White Chocolate Brownies
Makes: 16-24 squares
- 200g white chocolate, chopped
- 113g copha (solidified coconut shortening)
- 113g butter
- 1 1/2 cups caster sugar
- 4 eggs
- 2 tsp vanilla essence
- 1 1/2 cup plain flour, sifted
- 3x Single serve Twix bars, 2 in each packet and chopped into quarters (refrigerate)
- 1 recipe chocolate ganache – use all dark chocolate
- 1 cup caramel sauce (homemade with pictorial!)
- 2-3 tbs crushed biscuit crumbs
- Preheat oven to 155 degrees C. Grease and line a 24cmx18cm baking tray (make sure some lining hanging over the edges so can pull out easily)
- Melt chocolate, copha and butter together in a saucepan over medium heat – be warned that copha takes a little longer so if that is slightly melted first, it will be better
- Let mixture cool to lukewarm
- Beat in sugar
- Beat in eggs and vanilla, adding eggs one at a time
- Stir through SIFTED plain flour until well combined (do not overmix and make your you sift because unlike brownies, you can’t see big flour lumps and break them, especially because the mixture is so sticky and gooey)
- Pour 1/4 batter into prepared pan
- Press Twix quarters into the batter
- Pour over remaining batter until covering all bars. If any slightly float up to the top, use a skewer and push them back down
- Bake for 35-40 minutes or until a skewer inserted comes out with fudgy crumbs (and there is a beautiful crackly crust on top)
- Put onto a wire rack to cool. Do not unmold
- Make ganache recipe. Let sit for 5 minutes before pouring on top of lukewarm whities – spread to all corners. Refrigerate, uncovered.
- Make caramel recipe (and cool to thick consistency) or use store bought. Pour into a squeezy bottle or piping bag (bottle is much easier) and pipe a design on top of completely cooled ganache-d whities
- Sprinkle biscuit crumbs on top
- Refrigerate for 1-2 hours or until fully set. Cut into squares and devour. Seriously :)
I promise to update this post tomorrow with some better photos with natural lighting, all cut up and ready to be taken away (saving a couple I assure you :D) – Good night my friends!
UPDATE: 23RD FEBRUARY 2012
OMG OMG OMG OMG, THESE WERE SO BEAUTIFUL INSIDE! Absolutely gorgeous!
I highly recommend cutting them with a sharp knife dipped in hot water and wiped clean because these are the fudgiest brownies – no, whities – I have ever had to cut!
Now you see why they are not blondies? :D