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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. 


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

Mars Bar Brownies!

Easy and fudgey Mars Bar brownies! So chocolatey, so delicious!
Print Pin Rate
Category: Traybakes
Type: Brownies
Keyword: Mars Bar
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 16 Pieces
Author: Jane's Patisserie



  • 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


  • 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!


  • 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!


Find my other Recipes on my Recipes Page!

You can find me on:

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.


  1. Jo on February 29, 2024 at 12:01 pm

    Would this work with Guylian shells instead!? Xx

  2. Kayleigh on August 12, 2023 at 7:10 am

    Can I freeze my brownies ones baked?
    If so will they still be nice and gooey when defrosted?☺️

    • Amy on November 1, 2023 at 11:16 pm

      Looking at doing a snickers brownie, would you recommend freezing them before baking, like you do with this recipe?

  3. Kayleigh on June 19, 2023 at 9:48 pm

    5 stars
    Is it possible to use milkyways (UK) instead ?

  4. Sarah on June 4, 2023 at 7:33 pm

    Could I use Milky way at same weight and freeze before use?

  5. Mads on February 27, 2023 at 7:09 pm

    5 stars
    Hi Jane!
    I know you said not to use Milk Chocolate, i find dark chocolate too rich (i know i’m picky ahah) just wondering if the recipe would still be possible with Milk Chocolate?

    • Jane's Patisserie on March 2, 2023 at 9:25 am

      Hiya! Sadly not, you really do need to use dark chocolate with a minimum of 70% for the best results! Hope this helps! x

  6. Sara on February 4, 2023 at 12:34 pm

    5 stars
    This recipe is amazing and i have made it several times! Everyone loves them! I love all your recipes so a big thank you 😊

  7. Mim on November 7, 2022 at 4:15 pm

    5 stars
    Made these with hotel Chocolat hazelnut praline dark chocolate flakes, mars bars and only 2 eggs (as that’s all I had). Honestly amazing! Brilliant recipe, thank you!

  8. Leah on July 12, 2022 at 6:14 pm

    I wanted to make brownies with star bar?
    What would I do, freeze them with the mars bar ones?

    • Sarah on February 8, 2023 at 7:26 pm

      Hi Leah, did it work with star bars? And did you freeze them fist?

  9. Tarloke on April 21, 2022 at 1:26 pm

    hey. I was thinking I could make 2 of these in a 9 inch cake tin for a really fudgy 2 layer cake. do you think that would work?

  10. Michael on March 12, 2022 at 4:18 pm

    5 stars
    Hi, love these brownies, my sister introduced me to them and this page! About to try some of your other brownie receipes soon!

    I noticed some use light brown sugar and some use caster sugar. What difference does using one over the other make?

    Cheers 🙂

    • Jane's Patisserie on March 13, 2022 at 12:50 pm

      It’s just a bit of taste difference – brown sugar has a slightly more caramel flavour! x

  11. Cheryl on February 13, 2022 at 12:04 pm

    I love making these brownies
    How long can you freeze them for once they have been baked
    Thank you

    • Jane's Patisserie on February 15, 2022 at 2:10 pm

      Hiya! You can freeze these for up to 3 months! Enjoy! x

  12. Rosie on February 6, 2022 at 5:44 pm

    Hi, I had to cook it quite a bit longer (I think because o had a 20cm square tin so it was thicker than your images). This meant that all the mars pieces completely disappeared. How thick/deep should the mix be when you put it into the tray?

    • Jane's Patisserie on February 15, 2022 at 2:29 pm

      Hiya! Unfortunately this recipe is based on the size of the tray rather than depth – 9×9 is the best to use! Hope this helps! x

  13. Steve jones on January 24, 2022 at 3:21 pm

    You say dar chocolate, is that cooking chocolate or any dark chocolate from the supermarket ?

    • Jane's Patisserie on January 27, 2022 at 10:06 am

      Hiya! I tend to use supermarkets own – any will be fine just along as it is at least 70%! x

  14. Anna on October 16, 2021 at 5:54 pm

    Sometimes when I make these they have the brownie paper crust ontop and other times they don’t. What makes it so they get the crust? As it looks better with it however I can’t figure out what I do differently some times.

  15. Amy on July 11, 2021 at 6:38 am

    I hope the messages gets to you.
    Myself and my family LOVE your brownie recipe, however when doing melted chocolate on top then cutting it the chocolate just flakes off? Have you got any tips? Thank you!

    • Laura on September 17, 2021 at 10:01 am

      Hi Amy, this happened to me also. I found that if I left my brownies to cool a little before putting on the melted chocolate and then set in the fridge it didn’t crumble quite as much.

    • WelaPerfectlyMe on October 7, 2022 at 12:55 pm

      I drizzle the chocolate on top after cutting. It works better for me

  16. Jordan on June 1, 2021 at 5:33 pm

    5 stars
    Very very tasty and love how fudgy they are. I’m not exactly known for my baking skills but I’ve baked these a couple times, both times they’ve had raving reviews. I did struggle both times with them being a touch too fudgy when it came to trying to cut them but I just ended up part freezing them so I could cut a bit easier!

  17. Lynda on April 11, 2021 at 7:13 pm

    I’m wanting to make a few of your brownies for my friends birthday.. can I make a few brownies and leave them on the side whilst they bake one at a time? Will they be ok to sit on the side or will they need to go in the fridge? Thanks

    • Jane's Patisserie on April 13, 2021 at 8:32 pm

      Brownie mixture needs baking immediately and not leaving on the side unfortunately! x

  18. Lois on March 31, 2021 at 2:55 pm

    5 stars
    Hi Jane,

    I can’t wait to try this recipe! Should I cut the chocolate Mars and then freeze the pieces or freeze the whole bar and then chop just before use? Thanks!!!

    • Sara on November 7, 2021 at 12:29 pm

      I chop the Mars bars and then freeze them, it doesn’t take long in the freezer I leave them for about 30 mins

  19. Bethany on March 28, 2021 at 6:16 pm

    5 stars
    Love this recipe so much made these the other day and super yummy. I was wandering if I wanted to add Lindt balls instead of Mars bar would I need to freeze them? And do I need to chop them in half as well or leave them whole? Thank you so much.

  20. Caroline Littleboy on March 23, 2021 at 8:26 pm

    Hi Jane, PLEASE can you help me.
    My Goddaughter has asked me to make Reese Brownies for her boyfriend….. I always make your Mars Bar brownies and thought maybe I could tweak this recipe by swapping the Mars bars for the Reese little cupcakes and maybe adding a little bit of peanut butter… Any advice please?? X
    P. S I’ve pre-ordered your book and I’m super excited for August!!!!

    • Jane's Patisserie on March 26, 2021 at 1:46 pm

      Hello! Yes that sounds great. You can basically merge my biscoff and mars bar recipes – maybe add up to 200g peanut butter. Ahh thank you so much for pre-ordering the book, I am so so excited too!xx

  21. Kelly Jennings on March 10, 2021 at 7:57 pm

    5 stars
    Hi Jane
    Can you use double decker in these and do you have to freeze them.

    • Jane's Patisserie on March 10, 2021 at 8:05 pm

      yes you can, and yes I would freeze them!

    • Sara Young on November 7, 2021 at 12:31 pm

      I’ve made this recipe a couple of times and they are the
      best brownies. Everyone loves them!

  22. Amy on March 8, 2021 at 6:27 pm

    Hi Jane.
    My brownie top cracks when baking, why is this? X

    • Jane's Patisserie on March 8, 2021 at 7:34 pm

      Do you mean there are actual cracks or like the top has a fine layer that cracks a bit? x

  23. Laura on March 6, 2021 at 8:29 pm

    5 stars
    Hi Jane. Thank you for your recipes, they’re amazing! I’ve made lots of your bakes and they’re a hit with family and friends. I don’t suppose you could help me with adapting the recipe could you please? I want to make a large traybake and a small traybake for a family birthday but I’m not sure of quantities. The tray sizes are 32cmx20cm (12.5”x8”) and 19cmx13cm (7.5”x5”).

  24. Sophie on March 5, 2021 at 6:58 pm

    4 stars
    Really good! But they have come out a bit rich. Could anyone help me make them less bitter/rich? 🙂

    • Jane's Patisserie on March 6, 2021 at 7:05 pm

      What chocolate did you use? They are rich however so it may be best just to eat a smaller slice!!

  25. grace Kumar on March 5, 2021 at 1:19 pm

    5 stars
    this si sooo good this si the 9 th time i have made them for a party

  26. Tamsin on March 4, 2021 at 11:21 pm

    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

    • Jane's Patisserie on March 6, 2021 at 7:09 pm

      AHh yay!! And yeah I would freeze them just in case x

  27. Keri on March 4, 2021 at 1:32 pm

    5 stars
    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?? 🙂

    • Jane's Patisserie on March 4, 2021 at 10:41 pm

      Honestly all I use is one large sharp knife and cut down across the width of the tray!

  28. Beth on February 26, 2021 at 6:08 pm

    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!

    • Jane's Patisserie on March 3, 2021 at 9:13 pm

      I look for an ever so slight wobble in the tin, then let them cool fully in the tin!

  29. Jess on February 24, 2021 at 4:49 pm

    5 stars
    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?

  30. Grace on February 18, 2021 at 11:47 am

    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.🍫😂

    • Jane's Patisserie on February 18, 2021 at 8:22 pm

      You can’t reduce the base brownie mixture – but you can easily add less chunks!

  31. brandon on February 7, 2021 at 10:35 am

    5 stars
    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

    • Jane's Patisserie on February 7, 2021 at 12:24 pm

      I would say minimum is an hour! But yes it will as long as it’s frozen! x

  32. Shireen on February 4, 2021 at 3:39 pm

    5 stars
    Hi Jane do you think I could swap Mars bars for ferrero rochers, and would I need to freeze them too? X

    • Jane's Patisserie on February 4, 2021 at 6:24 pm

      Yes you could! And yes I reckon so, just so they hold their shape a bit more!

  33. Rups on February 3, 2021 at 5:07 pm

    Hi Jane could I use Snickers chocolate instead of Mars? If so would I need to freeze that too?
    Many thanks for awesome recipes!

    • Jane's Patisserie on February 3, 2021 at 7:58 pm

      Hey! Yes I would freeze the snickers!

  34. Anna on January 30, 2021 at 8:03 pm

    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 🙂

    • Jane's Patisserie on January 30, 2021 at 8:09 pm

      You could use half and half to have a similar flavour! X

  35. Sophie Conway on January 27, 2021 at 8:42 am

    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

    • Jane's Patisserie on January 28, 2021 at 7:24 pm

      To be on the safe side because of the different fillings I would say freezing is good!!

  36. Lynda Cole on January 14, 2021 at 6:31 pm

    5 stars
    Absolutely amazing recipe, soooooo Moreish x

  37. Hayley M on December 26, 2020 at 12:41 pm

    Would these work with daim bar instead of Mars and would they need to be frozen? Thanks

    • Jane's Patisserie on December 27, 2020 at 11:22 am

      Daim can work, but they don’t need freezing as there is no soft centre!

  38. Hannah on December 21, 2020 at 2:50 pm

    5 stars
    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

    • Jane's Patisserie on December 21, 2020 at 5:12 pm

      How strange! Did you change any brand of ingredients, the way you mixed or or literally anything like the oven? x

    • Hannah on December 27, 2020 at 8:41 pm

      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

    • Jane's Patisserie on December 28, 2020 at 1:09 pm

      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

  39. Katie on December 19, 2020 at 11:20 am

    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

  40. Sam Hogg on December 7, 2020 at 10:54 pm

    5 stars
    I’ve started baking some of these recipes and taking them in for the lads at work, I started baking for 4 of us, word got around and my latest bake was these and for 20 people! These were their favourite bake yet! So yummy!

  41. Rafia on December 3, 2020 at 6:49 am

    Thanks for sharing this wonderful recipe. Can’t wait to bake them. I have 2 queries. You have not used baking powder so curious to know if the batter will rise and be soft without it? Also can I add milk in the batter to make it soft as I do for my regular brownies? Thanks!

    • Jane's Patisserie on December 3, 2020 at 2:40 pm

      This recipe does not need milk, or baking powder – trust me!

  42. Jenny on November 17, 2020 at 2:28 pm

    5 stars
    These were absolutely spot on, so delicious and perfect in every way. Especially eaten warm – they reheat well in microwave for 20-30 seconds and they go warm and gooey with the caramel melting. Fab recipe, definitely recommend and will 100% be making again

  43. Alex McKinley on November 2, 2020 at 9:25 am

    Hi Jane,

    I was wondering can I use this recipe as a base to make a boost brownie and a snickers brownie? I haven’t made this recipie but I made your kinder bueno brownie at the weekend and it was hands down the nicest thing I have ever made! Thank you for all the hard work you put into your website and recipie creation. I really appreciate all these fantastic recipies that I can access!

    • Jane's Patisserie on November 2, 2020 at 10:23 am

      Yes!! Just follow the same idea for the mars bars and freeze the boost/snickers! x

  44. Hannah on October 28, 2020 at 3:25 pm

    5 stars
    These are the BEST brownies!! I have had numerous requests for these and friends/colleagues say they are the best they’ve ever tried! They went down a treat in the staff room! I now keep all the ingredients in the cupboards so can make whenever! Thanks for the straight forward and clear recipe, cant wait to try some of your others! x

  45. joyce greenhow on October 25, 2020 at 5:05 pm

    5 stars
    Hi Jane just tried your recipe I find I have to bake a little bit longer . But the question is why do mine sink a little bit in the middle please . There taste absolutely amazing by the way kind regards Joyce

    • Jane's Patisserie on October 25, 2020 at 8:41 pm

      That can be a few things – but sometimes it’s the whisking/folding isn’t quite right. Try being careful when folding the rest of the ingredients into the eggs/sugar! x

  46. Lucie volante on October 17, 2020 at 5:08 am

    4 stars
    I don’t know what I did wrong, other than not freezing the mars bars ( but short on time). The crust on the top detached from the brownie, I don’t know what I’ve done wrong.
    Smells yum though, am sure my kids won’t care!!

    • Jane's Patisserie on October 17, 2020 at 10:02 am

      That sounds a little over whisked maybe? x

  47. Alex on October 4, 2020 at 9:04 pm

    Does this recipe work well gluten free or should I add xanthan gum/cornflour?

    • Jane's Patisserie on October 5, 2020 at 9:15 am

      Yes you can just use gluten free flour! x

    • SARAH on November 7, 2020 at 4:14 pm

      HI Jane

      Can I use 100g of dark chocolate as that’s all I have?

      Thank you in advance

    • Jane's Patisserie on November 8, 2020 at 10:38 am

      For the base brownie? No you need the 200g x

    • El on November 22, 2023 at 7:09 pm

      5 stars
      Wonderfully delicious again. Always have goos reviews. Is there an alternative recipe for someone who is Celiac? They always miss out!

    • Jane's Patisserie on November 24, 2023 at 11:01 am

      You can swap all ingredients for gluten free and they should work the same!

  48. Abena on September 21, 2020 at 1:03 pm

    5 stars
    Absolutely delicious. Mine took longer to cook but they turned out the perfect brownie texture in the end; soft, fudgey and slightly gooey. I need to make a second batch ASAP!

  49. Nicola Anderson on September 16, 2020 at 6:18 pm

    Hi can these brownies be frozen once they are made? Love your recipes!


  50. Charlotte on September 5, 2020 at 6:32 pm

    Hi can I use salted butter? Will it make a difference?

    • Jane's Patisserie on September 5, 2020 at 7:55 pm

      Just means it may taste slightly salty/less sweet!

  51. Amy K on September 5, 2020 at 9:31 am

    5 stars
    Hi Jane! Love making your recipes, I was just wondering how long you freeze caramel chocolate for and if you also freeze those pieces if you’re adding them to the top? X

    • Jane's Patisserie on September 5, 2020 at 10:28 am

      I would say at least an hour so it’s completely solid (if they’ve already been chopped) but it doesn’t matter if they’re in there for longer x

  52. Shannon on September 4, 2020 at 11:05 am

    I tried this recipe and it was absolutely delicious! Just wondering if you could make this with Reese’s Minis and Reese’s Cups on top?
    I’m obsessed with all Reese’s products and my family is too! X

  53. Emily on September 2, 2020 at 9:24 pm

    Hi Jane,

    I want to use Cadbury’s caramel chocolate bar, should I freeze it? Or will it not need it?

    Thanks ☺️

  54. Ella on September 2, 2020 at 5:48 pm

    Hi Jane, would I be able to swap out mars bars for twix? if so would I still have to freeze them?

    • Jane's Patisserie on September 2, 2020 at 8:01 pm

      I would just to be safe, yes, as they have the caramel! x

  55. Ella on September 2, 2020 at 5:07 pm

    Hi jane, would I be able to use twix instead of mars bars? and would they also need freezing before hand?

  56. Danielle on August 18, 2020 at 8:28 pm

    5 stars
    Have made these & snickers before. My fave brownies. But as my partner doesn’t like chocolate much, what size tin would I need to do half the recipe? And would this alter the baking time? Thanks!
    Love your recipes. Wish you would do some with peanut butter

    • Jane's Patisserie on August 19, 2020 at 12:01 pm

      Hey! Yes, so half I would use about a 7″ square, and baking time is less but I’m not certain how long x

  57. Em on August 11, 2020 at 7:26 am

    5 stars
    Hi Jane, made these the other week and they were gorgeous, though was asked to try these without the mars bar pieces, is that possible? Or do I need to add and replace things ?

    Thanks Jane !

    • Jane's Patisserie on August 11, 2020 at 12:20 pm

      Yes you can just remove the mars bar! xx

  58. shaheen on July 29, 2020 at 9:44 am

    Hi! I want to make this today. I want chunky pieces of mars on top, should i add them on top towards the end of the baking process, or add them on top afterwards like you did ( I am worried they will fall off)

    • Jane's Patisserie on July 29, 2020 at 7:14 pm

      They stay on top with the melted chocolate, but if you don’t want that then towards the end of baking!!

    • Jessica on August 30, 2020 at 2:29 pm

      Hi could I do this with boost bars?

    • Jane's Patisserie on August 30, 2020 at 3:56 pm


  59. Abi on July 28, 2020 at 2:34 pm

    Hi Jane,

    What would I have to do if I wanted to put Jaffa cakes inside? Would they need to be frozen or can I just put them in? Thank you! X

    • Abi on July 28, 2020 at 2:35 pm

      Also could I add caramel to this mars bar recipe if I halved the mars bar amount and added in the caramel? X

    • Jane's Patisserie on July 28, 2020 at 3:56 pm

      Yes that should be okay!

    • Jane's Patisserie on July 28, 2020 at 3:56 pm

      Jaffacakes should be okay as they are!

  60. Sarah Corbally on July 26, 2020 at 3:41 pm

    5 stars
    Amazing recipe. Easy to follow and the most delicious brownies!

  61. Chanelle Cooper on July 25, 2020 at 9:12 pm

    5 stars
    Hi, I want to make a few batches of different flavours, could I replace the chocolate for different types? Like crunchie, Maltesers, and all that? Also do you freese the chocolate before baking? Or can they go in room temp?

    • Jane's Patisserie on July 26, 2020 at 8:33 am

      It depends on what you add – some chocolates may not work nearly as well, some dissolve completely. For example, if you have a look at my Malteser brownies recipe, I don’t add Maltesers to the batter itself! Maltesers and crunchie are probably two of a few which aren’t always the best to bake with!

    • Chanelle Cooper on July 26, 2020 at 10:39 am

      5 stars
      Oh I see, so you just add to the top of the brownie?? What chocolate would you suggest that I could just add to make different flavours with this mix? I made the terrys chocolate orange ones yesturday and our amazing!!

    • Jane's Patisserie on July 26, 2020 at 5:52 pm

      Basically yes! So anything like a mars bar like snickers, rolos, etc with softer centers you can freeze, any other bar like dairy milk, galaxy, etc you can just put in! x

    • Chanelle Cooper on July 26, 2020 at 6:21 pm

      5 stars
      Aww brilliant!! Thank you so much!!

  62. Julie on July 21, 2020 at 10:53 pm

    5 stars
    I always bake in the evening. Would you suggest I leave out in the kitchen over night to cool properly or Pop in the fridge? I just made these and they are totally amazing!!! Had to have a scoop straight from the tin and soooo good hot!

    • Jane's Patisserie on July 22, 2020 at 8:26 am

      I usually leave them out overnight with a tea towel on top or something! x

    • Julie on July 22, 2020 at 8:43 pm

      5 stars
      Thank you. I did leave them out covered over, this morning they are even more delicious. These have got to be the best ones I’ve baked yet. Definitely not share worthy! 😂

  63. Amanda on July 16, 2020 at 1:51 pm

    Hi, I was just wondering if I’ve not got quite enough light brown sugar should I mix light brown sugar and caster sugar or all caster sugar?
    Thank you!

    • Jane's Patisserie on July 16, 2020 at 9:14 pm

      I’d use as much light brown as you can, and top up with caster!

    • Amanda on July 21, 2020 at 2:54 pm

      5 stars
      Thank you!
      I ended up finding light brown sugar after the 3rd shop haha! Definitely worth it! Someone said they were the best brownies they’d ever had! Thank you for the amazing recipes! X

  64. Laura Seager on July 14, 2020 at 8:59 pm

    5 stars
    Amazing. ..that is all.

  65. Kelsey on July 5, 2020 at 6:33 pm

    5 stars
    I tried these and they were amaaaaazing, although I made them in a 9×13 inch tin and they were a little thin any recommendations on how I could increase the recipe to make it a little thicker?

    • Jane's Patisserie on July 5, 2020 at 7:58 pm

      Hey – yes that’s far too large for these quantities! I’d use 1.5x the recipe!

  66. Simran on July 4, 2020 at 11:59 am

    Hi Jane can you use best for baking butter in your brownies recipes or is unsalted needed?

    • Jane's Patisserie on July 4, 2020 at 7:08 pm

      Hey – I’m not 100% sure what brand that is, but generally in brownies you can use either block butter or baking spreads!

  67. Vicki on June 28, 2020 at 2:36 pm

    Silly question but how do I know when the mars bar brownies are ready? Have put skewer in. Does it need to come out clean? Thanks

    • Jane's Patisserie on June 28, 2020 at 5:09 pm

      I usually say a small wobble in the middle, and maybe a skewer with a small amount on? It’s hard to say if a skewer should be clean because of the chocolate chips/mars bar, but it definitely shouldn’t be coated in mix!

  68. Gemma on June 25, 2020 at 7:38 pm

    Loved the recipe! What do you use to cut your brownies so perfectly?

    • Jane's Patisserie on June 25, 2020 at 9:25 pm

      I just use a large sharp knife! As the tin is 9″, I use a 10″ knife so it’s a clean cut downwards!

  69. Lu on June 19, 2020 at 3:54 pm

    Can I use caster sugar as not got enough brown… or got granulated… can I swap the mars bars for snickers? X

    • Jane's Patisserie on June 19, 2020 at 7:28 pm

      I would use caster sugar, and yes you can – still freeze though!

  70. Nicky on June 17, 2020 at 6:52 pm

    Hi Jane, could you freeze these brownies after baking? Would that work well?

  71. Katrina on June 14, 2020 at 6:05 pm

    Hey jane can you replace the mars bar with snickers and would you need to freeze the snickers? 🙂

    • Jane's Patisserie on June 14, 2020 at 8:22 pm

      Yes you can, and yes I would freeze them! x

  72. Beth on June 13, 2020 at 7:21 pm

    Hi jade, I’m going to try this recipe for the first time I was just wondering how long you put your mars bars in freezer for?

    • Jane's Patisserie on June 13, 2020 at 7:27 pm

      I would say at least an hour – you just want them to be frozen solid! x

  73. G on June 11, 2020 at 11:44 am

    Could you replace the mars with toffee crisps? If so would you also freeze these?
    Thank you

  74. Samantha on June 11, 2020 at 9:47 am

    I’ve only got a 10”x10” how would you suggest I alter the recipe?
    Thanks 🙂

    • Jane's Patisserie on June 11, 2020 at 11:45 am

      Hey! A 10″ tin is roughly 1.2x bigger – so you can either bake it as it is, but they’d be thinner, or increase the ingredients! x

    • Karen Barnbrook on June 17, 2020 at 3:08 pm

      Hi, I’ve not baked for long enough that’s are quite gooey in the middle. If o leave in the fridge will they firm up? Or should I try putting back in oven? I’ve already cooled and decorated Thanks

    • Jane's Patisserie on June 17, 2020 at 6:50 pm

      Hey! After they’ve been out of the oven for a while I personally wouldn’t recommend putting them back in especially as they are decorated – you could definitely refrigerate them overnight for example and it should help! X

  75. Bethan on June 5, 2020 at 12:38 pm

    Hi Jane, Another question from me (turning into a complete lockdown baker and your site is a massive help for some seriously good recipes). when you freeze the mars bars, do you put them in a container??

    • Jane's Patisserie on June 5, 2020 at 12:42 pm

      Hey! Ahh thank you so much!! And no I don’t – I usually just chop them up and shove them in the freeze on a plate or in a bowl! I do have a few shelves in my freezer just for my bakes though haha!

  76. Alex Groves on June 3, 2020 at 6:44 pm

    5 stars
    Literally just done this recipe, baked it for 35mins so hoping it’s alright as did 25mins and was still not baked. Cant wait to try it later.

    • Ellie clarke on June 29, 2020 at 7:16 pm

      Hi , can you use clover spread instead of the butter? Xx

    • Jane's Patisserie on June 29, 2020 at 7:20 pm

      That should be okay – melt it carefully with the chocolate and it should be okay!

  77. Em on June 3, 2020 at 1:47 pm

    Hi I have a 13” by 9” tin.. what would you suggest in regards to changing any measurements? Thank you!

  78. Millie on June 1, 2020 at 7:26 pm

    Hi, I made these and they are amazing! Do you know what I would need to do if I wanted to have a bit of a chewy edge? Is it just leave them in for longer? Or do I need to alter how I cook them?

    • Jane's Patisserie on June 2, 2020 at 11:42 am

      Hey! Yes I would probably leave them in a bit longer, but you don’t want to over bake and get cakey!

    • Tabitha on June 8, 2020 at 10:11 pm

      5 stars
      Hi , if I wanted to make this recipe but have chunks of mars pressed into the surface of the brownies would you reccomend putting them in before, during or after cooking. Thanks, going to attempt for my dad for fathers day

    • Jane's Patisserie on June 9, 2020 at 1:58 pm

      Hey! I would probably say about 5 minutes towards the end you could push some chunks into the top! xx

  79. Milly Day on May 31, 2020 at 8:36 pm

    I am going to attempt to make your gorgeous brownies tomorrow! But I want to do Oreo brownies, because you suggest freezing mars bars would you freeze oreos too beforehand?

    • Jane's Patisserie on June 1, 2020 at 9:10 am

      Hey! No I wouldn’t bother freezing the oreos!

  80. Maria on May 28, 2020 at 3:21 pm

    5 stars
    Fantastic recipe! Shared with. My friends and they all love them too!

  81. Carol on May 25, 2020 at 8:14 pm

    Hi Jane I’m crazy baking all your Blondies and Brownie recipes atm so needed new tins but could only find 8×8 or 9×12 which is what I bought as I wanted a bigger batch of these Mars Brownies. Could you kindly give me the amounts needed for this size pan pls. Thx loving all your recipes!

    • Jane's Patisserie on May 26, 2020 at 4:17 pm

      Hey! For a 9×12″ you want to use 1.3x the recipe, so about a third more – for an 8×8″ you’ll want to use 4/5 of a recipe! xx

  82. Sophie on May 22, 2020 at 10:25 am

    Hi Jane

    I’ve made a few of your recipes now and they are amazing! I want to make these but swap the mars bars for Rolo. Would you recommended using the same weight amount of rolos?

    • Jane's Patisserie on May 22, 2020 at 7:57 pm

      Yes I would! I would also freeze the Rolos! xx

  83. sarah mccarthy on May 18, 2020 at 3:06 pm

    Is there a difference between light brown sugar and soft light brown sugar? If so, which should I use for this recipe?

    • Jane's Patisserie on May 19, 2020 at 8:22 am

      For my recipes at least, light brown sugar is soft – the ones I buy just say ‘light brown sugar’!

  84. Holly Haith on May 17, 2020 at 6:41 pm

    5 stars
    Omg this brownie recipe is amazing!! I swapped the Mars for 200g of milkybar buttons and 250g of Rolos! They’re we’re amazing!!

    • Jane's Patisserie on May 18, 2020 at 11:19 am

      Ooh yum!!

    • ANG on May 22, 2020 at 11:52 am

      Omg…. I want to try this…. I’ve only got mini mars bars ….. what size should the chopped pieces of mars bar be

    • Jane's Patisserie on May 22, 2020 at 7:55 pm

      I usually cut them to about 1-2cm size pieces! x

  85. Eva on May 14, 2020 at 10:00 am

    Hi Jane,

    these look fab.. how long should you freeze the mars bars for?

    • Jane's Patisserie on May 14, 2020 at 1:57 pm

      I would say at least an hour, but basically it’s just till they are frozen solid!

  86. Kat on May 9, 2020 at 10:09 pm

    5 stars

    Can you use this recipe for Rolos too?

    • Jane's Patisserie on May 10, 2020 at 9:09 am

      Yes, but I would recommend freezing rolos too!

  87. Kat on May 9, 2020 at 7:59 pm

    Hiya Jane can you swap the mars bars with Rolos?

    • Jane's Patisserie on May 10, 2020 at 9:11 am

      Yes, but I would recommend freezing rolos too!

  88. Katie Geraghty on May 8, 2020 at 6:32 pm

    5 stars
    Thankyou, thankyou, thankyou!!
    These were easy to make and sooo delicious. Quick question: What cocoa powder do you like to use in your bakes?

    • Jane's Patisserie on May 9, 2020 at 8:48 am

      I personally use barry cacao powder as I buy larger bags as I bake so often!

  89. Victoria on May 4, 2020 at 2:06 pm

    5 stars
    Another incredible recipe. I’ve recommended you to everyone I know.
    It was easy simple and absolutely delicious. We had them for days after, slightly warm 😍

  90. Kath on May 4, 2020 at 2:04 pm

    5 stars
    Hi Jane

    All of your recipes are amazing but these Mars bar brownies are definitely up there as one of my favourites, along with your fabulous Biscoff brownies. This may be an odd question, but do you think it would work combining the Mars and Biscoff recipes into one – so using the frozen Mars bars inside with Biscoff spread dolloped on top? If so, would you use light brown sugar as you do in the Mars recipe or switch to caster sugar from the Biscoff recipe? Or would I honestly just be better off making them separately?!

    • Jane's Patisserie on May 4, 2020 at 7:23 pm

      That sounds delicious!! I would use maybe half the mars, and half the biscoff so as not to overload them! x

    • Kath on May 23, 2020 at 11:10 am

      Thanks Jane, I gave it a go last weekend and they taste sooo good! x

  91. Kathryn Hannant on May 3, 2020 at 9:05 pm

    5 stars
    These were so easy to make as well as being super tasty!
    I had mine warmed up slightly with some ice cream which was to die for!
    Would definitely recommend if you want to add something a little extra to your bog standard brownie.

  92. Jess on May 2, 2020 at 4:48 pm

    Might be a silly question but how do you know when they’re done ?? I can see they’re still wobbly but I don’t want to over bake. Thanks ❤️

    • Jane's Patisserie on May 2, 2020 at 8:18 pm

      As annoying as it is to say, you kinda learn it! They need an ever so slight wobble in the middle, but nothing crazy. You can try a skewer, but as there’s chocolate chips and mars bar and all sorts, it probably won’t ever be fully clean! I find the best thing if you’re worried is to let them cool, and then stick them in the fridge for about an hour to help ‘set’ them!

  93. Rachel Mander on April 29, 2020 at 3:51 pm

    I was gifted some 100% cocoa which is inedible raw!
    Would it work in these brownies?
    Thanks 🙂

    • Jane's Patisserie on April 29, 2020 at 7:20 pm

      Yes definitely! I love using 100% cocoa powder.

  94. Lianne Cook on April 28, 2020 at 8:39 pm

    5 stars
    Hi jane would an 8 x 8 tin be ok??
    Cant wait to try it. X

    • Jane's Patisserie on April 28, 2020 at 9:27 pm

      An 8″ tin is typically roughly 1/5th smaller – so it should be fine, but they will obviously be deeper and take probably a bit longer to bake!

  95. Alishia Mccarthy on April 27, 2020 at 7:49 pm

    I can’t find plain flour anywhere! Is it okay to use self raising for this recipe? Can’t wait to try!

    • Jane's Patisserie on April 27, 2020 at 8:22 pm

      As the amount of flour is quite small, it should be fine – but they may rise and then sink down a smidge!

  96. Liane on April 25, 2020 at 5:42 pm

    Hiya, I can’t seen to get light brown sugar at the moment… would Demerara work or maybe golden caster sugar instead?! Thanks in advance x

    • Jane's Patisserie on April 25, 2020 at 5:43 pm

      Hiya! I would use golden caster sugar, or regular caster sugar instead!

    • Liane on April 27, 2020 at 8:14 pm

      Thank you, they came out great!

  97. Charlotte on April 22, 2020 at 9:06 pm

    Just made these, absolutely amazing, definitely the next brownies I’ve ever made!

  98. Alisha on March 13, 2020 at 2:11 pm

    5 stars
    Can I use stork instead of unsalted butter with brownies?
    Thanks xx

  99. Zulakha Raja on February 27, 2020 at 1:57 pm

    5 stars
    These look amazing! When you mention dark choc – should this be cooking / non-cooking and should it be maximum darkness for maximum fudginess? I love fudgy but loathe gooey brownies 🙂

    • Jane's Patisserie on February 27, 2020 at 5:33 pm

      It always needs to be AT LEAST 70%, but the darker the better for a fudgey brownie yes!! x

    • Tilly on April 22, 2020 at 5:09 pm

      5 stars
      Hi jane, these look delicious! I am making these currently, however did not read the recipe in advance and have made the mix without freezing the mars bars, is it still ok to go forth with the recipe or can I just put them in unfrozen?

    • Jane's Patisserie on April 22, 2020 at 5:37 pm

      They might just melt a lot more than they should so not hold their form as well!

  100. Naomi on February 11, 2020 at 1:54 pm

    5 stars
    Jane, I made these at the weekend, they are so good! Thank you!

  101. Hannah on February 9, 2020 at 9:44 am

    Hi Jane ! I made these last night they look amazing ! Very gooey in the middle I should have maybe cooked a little longer but I personally like mine gooey ! Just a storage question really are they best kept in the fridge ? Or just in airtight container at room temp ?
    Thanks so much for all your recipes baking them really helps me relax.

    • Jane's Patisserie on February 12, 2020 at 1:58 am

      I always say room temp so they don’t dry out!

  102. Katherine Smith on February 2, 2020 at 9:33 pm

    Hi Jane, I just tried making these and despite following the recipe completely, I have just cut them and they are still almost raw in the middle. What could I be doing wrong? I baked for 30 mins.

    • Jane's Patisserie on February 3, 2020 at 12:55 am

      As mentioned in the post, they can take longer in some ovens. Also, if they’re not whisked enough at the beginning, or mixed too harshly in the folding stage etc. It’s near impossible to say!

  103. Giovanna on November 26, 2019 at 10:16 pm

    5 stars
    These are fantastic!!! Easy to make and so darn good!!

  104. Gemma Hunter on October 6, 2019 at 10:04 am

    5 stars
    Absolutely love these brownies! Made them last week for the first time for my Macmillan coffee morning and they were enjoyed by everyone! Making them again today as I didn’t get a piece..haha. Can’t wait! Totally indulgent. Many thanks Jane!

  105. Laura on September 27, 2019 at 9:13 am

    Hi Jane,
    I’ve made these a few time and the barsbar inside just melts but I think I know why .. is it because I’m freezing the mars bar first then cutting it and it’s just basically disintegrating lol ? Should I pre cut them and then freeze them ?

    • Jane's Patisserie on September 27, 2019 at 9:56 am

      Hiya! Chances are you are cutting them too small – as you can see from the images, mine are definitely still there! I typically cut mine and freeze anyway, but it shouldn’t make a difference doing it the other way around – frozen is frozen!

  106. Eve on September 23, 2019 at 10:22 pm

    5 stars
    This is a great recipe, but despite freezing my Mars Bars overnight, they still melted entirely and left Mars-Bar-chunk-shaped holes. Not an issue for me, they still tasted absolutely delicious and the nougat stayed solid.

    • Jane's Patisserie on September 24, 2019 at 7:35 am

      Maybe your oven was hotter then it should have been, or you cut them too small? Try a little larger next time!

  107. Kerry Evans on September 11, 2019 at 12:52 pm

    At what stage do you put the chocolate chips in please? They’re in the ingredients but not mentioned in the method.

    • Jane's Patisserie on September 11, 2019 at 4:21 pm

      Oops! When you put the mars bar bits in!

  108. Tia Rose Mather on August 23, 2019 at 11:06 am

    5 stars
    Hi Jane! These look amazing and I’m going to make them tonight! How long should I freeze the mars bars for? Thanks x

    • Jane's Patisserie on August 23, 2019 at 11:07 am

      Just till they are solid! Depending on your freezer I guess could take a couple of hours?!

    • Kate on May 26, 2020 at 9:04 pm

      Hi Jane,
      I’ve seen brownies to order with Snickers, peanut butter and peanut halves in it. Could this be adapted to a snickers version? If so, how please?

    • Jane's Patisserie on May 27, 2020 at 6:39 pm

      Hey – yeah you could swap them in. Make sure to freeze the snickers first though!

  109. Doreen on August 20, 2019 at 9:34 am

    Hi Jane
    Im making these today and also making your choc fudge cake, is it ok to use 74 percent cocoa dark chocolate in both these recipes or should i use a higher percentage dark chocolate ? Many thanks Doreen

    • Jane's Patisserie on August 20, 2019 at 10:45 am

      I generally use 80% or so, but the minimum you should use is 70% so yours will be fine! x

  110. Doreen on August 13, 2019 at 12:30 pm

    Just taken out of oven your terry’s choc orange brownies, i did find i had to bake it extra 10 mins and although it still looked a little wobbly in the centre i think its firming up as it cools, cant wait to taste them then will definatly have a go at these mars brownies, thank you your recipes are so easy to follow xxx

  111. Deborah Bradshaw on July 21, 2019 at 11:08 am

    Loved making these I’m a very popular nana now

  112. Emily on July 20, 2019 at 4:05 pm

    Hi Jane,
    I’ve noticed you’ve swapped to using light brown sugar instead of caster sugar in your latest brownie recipes – is there a reason for this? Do you find light brown sugar makes better brownies? Just wondering if I should start using that instead of caster sugar for your older brownie recipes.

    • Jane's Patisserie on July 20, 2019 at 9:27 pm

      No, it depends on the flavour of brownie. As these have mars bar’s in, which are caramel, light brown sugar works well. Caster sugar is better for others.

  113. Doreen Owen on July 20, 2019 at 1:25 pm

    5 stars
    Cant wait to make this but can you tell me what make dark chocolate is best ?
    Thanks xx

    • Jane's Patisserie on July 20, 2019 at 9:26 pm

      I use Callebaut, or supermarket own really cheap stuff!

  114. Fiona on July 20, 2019 at 8:50 am

    Ingredients are on my shopping list right now!

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