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  • Writer's pictureKatie Brown

Mars Bar Brownies

” You would be amazed by what you can give up, lose, or break, and yet still be a person who gets happy over brownies.” — Augusten Burroughs.

Let me tell you a little story, back in the day when I was first started Cake Vs Scales, I seriously considered dedicating the blog to my love of brownies.

Honestly, it’s the truth and I’m what you’d call a complete Brownie addict. Regardless of how extensive the dessert menu is, if there’s the choice of Brownies, there’s got to be something really very special to sway me away. Over the years I’ve tried countless Brownie recipes, yet I remain faithful to this absolutely foolproof base, which relies heavily on the use of melted dark chocolate. This time I’ve used gluten-free flour and it makes absolutely no difference, so you can bake with whatever suits your dietary needs best.

The concept of Mars Bar Brownies isn’t my own, our friend Lee was reminiscing about how his colleague used to bake Brownies laden with Mars Bar’s and that they were the best he has tasted. I was curious, whilst Mars Bars aren’t in my “Top 10 Chocolate Bar List”, could they work in a Brownie? I wanted them to keep some form, so I chopped and froze the Mars Bars, alongside generous chunks of milk and white chocolate, folded them into the batter and waited…

Oh, wow.

Cooling in front of me was a batch of the richest, most gooey, dark chocolate brownies, studded with melty Mars Bars and I soon realized I was on to a winner.

Mars Bar Brownies


  1. 200g Dark chocolate

  2. 8 Small Mars Bars (Chop and Freeze – See notes)

  3. 50g White/Milk Chocolate Chips

  4. 25g Cocoa powder

  5. 95g Self-raising Flour

  6. 3 Whole Eggs (beaten)

  7. Pinch of salt

  8. 185g Unsalted Butter

  9. 225g Caster Sugar


  1. Melt the dark chocolate, the easiest way is using a heatproof bowl and defrosting the chocolate slowly in the microwave.

  2. Pre:heat your oven at 180c and set side your baking tray and line this with grease proof paper (ensuring the sides are covered so you can lift your brownie out with ease).

  3. Now you need to mix together your flour and coco powder and in a separate bowl mix together your eggs and caster sugar. When mixing the eggs and caster sugar I use a hand held electric mixer for speed and to ensure you obtain the perfect consistency.

  4. Fold your chocolate/butter mix into your egg and sugar mix and once this is combined the final part is to mix in the coco powder/flour.

  5. Once everything is nicely combined before baking mix in the chunks of Mars Bar (hold some back for the top) and the chocolate chips, once this is integrated in pour the mix into your baking tray and bake for 35/40 mins (depending on your oven)

  6. Allow to cool and serve with ice-cream or eat from the pan, I wouldn’t judge you!


  1. *I firmly recommend chopping and freezing the Mars Bars before folding into the batter, save some to decorate the top too!

  2. *This is a very wet Brownie batter, which creates a more moist rich Brownie, you can bake for longer if you’d prefer a firmer Brownie. They will set more once they cool, but it’s entirely up to you!

Tell me, what would your dream Brownie recipe include?



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