Galaxy Double Chocolate Brownie Mix - 5 x 360 Grams (Makes 60 Brownies)

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Mars Bars in the UK as around most of the world are irresistible bars of chocolate-coated nougat and caramel. However, American Mars Bars are different from the rest of the world. Salted caramel sauce / caramel sauce – I prefer to use a store-bought sauce in this recipe. Most supermarkets now have own-brand salted caramel sauce but you can also use tinned Carnation caramel and a pinch of sea salt I know I say this a lot but this is honestly one of my favourite recipes to date. I really enjoy making blondies especially my Jammie Dodger and Biscoff ones but there's something extra special about the blondie recipe I'm sharing with you today. It can be done by hand but I find the mixture has more of a tendency to split when doing it this way. If you are an elbow grease type of baker - don't let that deter you as I have made some amazing blondies by hand. They are just even more perfect if you have the extra welly of a mixer. How to make them

I transferred half of the blondie batter into a 20cm square tin, then added two whole bars of Galaxy Caramel on top. Here’s the good news: the mirror glaze itself issimple to make, easy to pour and use (what a welcome surprise that was!), and SO FREAKING COOL IN REAL LIFE. They should be done when they're not wobbling when you shake the tin, and a skewer should come out mostly clean, not covered in chocolate. I also asked what fat was most desert safe for baking and was told that due to it’s higher melting point, vegetable shortening (Crisco)is shelf stable at room temperature and should be less likely to go rancid than butter or margarine. Put the butter and chocolate chips into a mixing bowl. Microwave for 30 seconds, stir and repeat until the butter melts. Leave to stand for a minute or so then stir together until the chocolate has melted.Leave to cool slightly before adding the eggs.Perfectly sliced brownies: chill the brownies for an hour and slice with a sharp knife, wiping the blade between each slice.

For the actual chocolate chips in the recipe, you can use supermarket own chocolate, cadburys chunks, galaxy etc… but I wouldn’t make them too large. For the ones in the pictures, I used Callebaut chocolate chips because I love them, but equally I often use Tesco’s own chocolate bars that come in at 45p per 100g of chocolate.Oh, and you DEFINITELY want silicone, as opposed to traditional pans. Being able to flex the mold inside-out to remove the mousse is a must!

I use this air fryer, and I love it.However, this recipe is catered for this particular sized air fryer, in terms of the size of the tin I use. This recipe uses a 7″ round tin because it fits perfectly inside the basket of the air fryer. As air fryers come in different shapes and sizes, the tin you need to use may vary depending on what will fit. Fortunately having the kids off school for the half term holidays means that I've had more opportunity to run around and work them off!When the blondies had cooled enough to be handled, I turned them out and sliced them into 16 squares, drizzled some melted chocolate on top and added a piece of Galaxy to each slice. Amy's top tips I think these Mars Bars Brownies would be perfect served warm with a scoop of vanilla ice cream to cut through the richness. Or you could break pieces up and add them to an ice cream sundae. For Color Swirl Blondie Layer, break the white chocolate bars into chunks then place the white chocolate and shortening into a medium sized microwave safe bowl. Heat in the microwave at 50% power until melted. Once baked, you MUST chill them! They will be a gooey mess at this stage – which is no bad thing – but if you want to portion them… please chill them! I let the tin cool down, and then shove the tin in the freezer for two hours, or the fridge for 3-4 hours. With a stand mixer, beat eggs until foamy (about 3 minutes).Mix in sugar, vanilla, and melted chocolate. Add flour and salt and stir until incorporated.