Fudgy chocolate brownies and crunchy Daim Bars, together in one big crunchy, fudgy, soft, hard, chocolatey explosion in your mouth. Daim Bar Brownies might actually be perfect!
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This is a terrible thing for someone that shares recipes on the internet to say, but, my favourite thing about brownies is that you can’t really mess them up. I’ve got a rather temperamental oven (really must replace the seal!) so the timings can be a bit off. (always a good idea to know your oven instead of following recipes to the letter)
If you overbake a brownie slightly, you’ve got a pretty fabulous chocolate cake. Underbake, and you’ve got an extra gooey brownie.
Also, I actually find that if they are a bit underbaked if you pop them in the fridge for a few hours, they kinda set and are fantastic!
Probably my favourite kind of brownies, so I would always say if you aren’t quite sure, underbaked is better than over.
Another fantastic thing about brownies is that you can add things easily. Like cookies, you can throw different flavours and textures in.
I wanted to try a Daim Bar Brownie recipe for a while, but I wasn’t sure if crunchy brownies would work. But, some recipes contain nuts, so why not?
Where are Daim Bars From?
I’ve never asked myself what’s in a Daim Bar? I just eat them. I mean, mine are from Ikea, so I assume there’s a Scandinavian connection.
Wikipedia tells me that they’re a Swedish chocolate, made from almond caramel covered in chocolate. It’s quite a unique flavour and a wonderfully crunchy texture. They are amazing!
If you love Daim Bars as much as I do, other Daim Bar Recipe Ideas include my Daim Bar Cheesecake and Tiffin.
How to Make Daim Bar Brownies
To make my Daim bar chocolate brownies, I have lots of fun crushing the Daim Bars up with a rolling pin.
I use the mini Daims, but you could use bigger ones too, whatever you’ve got.
To crush them, I unwrap and place them in a dish, before beating them with a rolling pin. Ideally, you want a mix of sizes and textures. So it’s cool if there are bigger bits, and cool if there are bits that are crushed to almost nothing.
I split my crushed up Daim Bars into three, making sure one third has some bigger bits for the top.
Then, I add one third to the brownie mix, stirring through before pouring into the baking tray. The second third, I scatter on to the top of the unbaked mix, before I put it into the oven. Some of the Daim pieces sink to the bottom as the brownies bake, so placing some on the top like this ensures a more even spread.
I then bake my brownies, as usual, leave to cool and drizzle with melted dark chocolate, before adding those last bigger bits of Daim from the final third.
Should You Freeze Daim Bars Before Baking?
Maybe. Yes. If you want. Even if you freeze the crushed-up Daim pieces, the smaller ones will melt into the brownies as they bake.
This is cool, melted Daim tastes fantastic, and you get really great flavoured brownies.
If you don’t freeze them, the bigger ones will melt too. So, if you want gorgeous crunchy Daim Bar bits in your brownies, freezing them is a great idea.
I just remove the bigger bits for the top and then freeze the rest in the bowl I’ve crushed them up in. Not for long, just while I’m preparing the brownie mixture.
How do You Know When Brownies are Cooked?
Ah, the big question! As I say, don’t worry about it too much. If they are slightly underbaked, pop then in the fridge to set, and they’ll be great.
I bake my Daim Bar Brownies for about 20 minutes. They are done when the sides are starting to come away from the edges of the tray, and the top is cracking and papery.
That’s when the centre is at its fudgy best.
If you are worried that they are slightly overbaked, take them out of the tray and cool them in the fridge, to stop them cooking further.
If they are still a little wobbly in the centre, leave them in the tin to cool completely, so that they keep cooking for a little longer and then let them fully set in the fridge from few hours.
Decorating Daim Bar Brownies
You don’t have to decorate Daim Bar Brownies at all. You can put all of the Daim Bars into the brownie mix and bake.
I like to cool them in the tray before drizzling with melted chocolate and sprinkling with more Daim Bars. This means that even if the Daim in the brownie mix melts, you get plenty of crunch, and if it doesn’t, you get even more crunch.
Do Daim Bar Brownies Need to be Kept in the Fridge?
No. Brownies can be kept in the fridge, but they don’t have to be. I tend to keep mine in my cake dome, but an airtight tub would be great too.
If you do decide to set them in the fridge, I would still take them out and keep them in a sealed tub.
How Long do Brownies Last?
At room temperature brownies will last for at least a week, maybe a little longer.
If you want to keep them for longer, you can freeze them in a sealed tub, or wrapped individually.
This is a pretty huge batch. So I tend to slice them, and then keep half out, and freeze the other half, individually wrapped so we can get them out when we want them.
Equipment Needed to Bake Brownies
You don’t need much to make brownies.
I recommend an electric whisk (affiliate link) because you need to whisk your eggs and sugar until the mixture has thickened, which takes about 5 minutes on full power. I just don’t have the wrist strength to do it by hand!
You’ll also need a large mixing bowl, a medium saucepan, and another mixing bowl to make a Bain Marie, and a piping bag if you want to drizzle chocolate on the top.
I use baking paper to line the tray. The Daim Bars that sink to the bottom are very sticky once they melt, so it just makes it easier to take them out.
I use reusable baking paper (affiliate link). But, don’t make the same mistake I have…many times, and slice your brownies while they are still on the paper.
They are crunchy in places, so it can take a little more pressure. The number of sheets I’ve sliced straight through, and I never learn!
You also need a deep baking tray. Mine is around 12 inches by 9inches.
More Brownie Recipes
Daim Bar Brownies
Ingredients
- 200 g Butter or Margarine
- 200 g Dark Chocolate (Broken into squares)
- 250 g Caster Sugar
- 4 Eggs
- 125 g Plain Flour
- 50 g Cocoa
- 150 g Daim Bars
- 50 g Dark Chocolate (to decorate – optional)
Instructions
- Preheat the oven to 170 degrees (fan assisted) and line a deep baking tray with greaseproof paper.
- Crush the Daim Bars in a bowl with a rolling pin. Remove a third, with some bigger chunks, and set to one side. Freeze the other 2/3s.
- Melt the butter and 200g dark chocolate together over a Bain Marie and set to one side.
- Whisk together the sugar and eggs for 5 minutes until the mixture has thickened slightly and is noticeably paler.
- Pour the melted chocolate and butter into the bowl with the eggs and sugar and stir together well.
- Sift in the flour and cocoa and fold together.
- Tip in one third of the Daim Bars and stir gently until evenly spread.
- Pour into the baking tray, and sprinkle over the next third of Daim Bars.
- Bake in the centre of the oven for 20 minutes, removing when the sides are coming away from the tin, and the top is cracking.
- Leave to cool in the tin.
- To decorate melt the dark chocolate, and drizzle over, sprinkle with the larger bits of Daim and leave to set before slicing.
Notes
- The eggs and sugar should be very pale, and that thick that they leave a faint trail.
- I use a piping bag to drizzle the chocolate on top.
- If your brownie is underbaked slightly, set in the fridge before removing from the tin.
- If it’s overbaked, it’s a yummy cake, enjoy!
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
