Daim Bar Brownies

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Fudgy chocolate brownies with crisp Daim Bars—together for one enormous, crunchy, fudgy, tender, tough, chocolate-filled burst right in your mouth. Daim Bar Brownies might genuinely be the best!

I know this sounds like something you shouldn’t say when you share recipes online, but—honestly—my top thing about brownies is that you can’t really ruin them. I’ve got a fairly moody oven (I really need to swap out the seal!), so the baking times can be slightly off. (it’s always smart to learn how your oven behaves rather than following recipes exactly)

If you bake a brownie just a touch too long, you end up with a pretty fabulous chocolate cake. Bake it for a little less, and you’ll get an extra gooey brownie.

And I’ve also noticed that if you pull them out slightly underbaked, then chill them in the fridge for a few hours, they tend to firm up and turn out absolutely fantastic!

Probably my preferred kind of brownies, so if you’re ever unsure, I’d always say go for underbaked rather than over.

One more great feature of brownies is how easy it is to mix things in. For example, cookies, you can toss in different tastes and textures.

I wanted to test out a Daim Bar Brownie recipe for ages, but I wasn’t certain whether crunchy brownies would actually work. Still, since some recipes include nuts, why not?

Where are Daim Bars From?

I’ve never really wondered what goes into a Daim Bar—I just eat them. Mine come from Ikea, so I naturally assume there’s some Scandinavian influence.

Wikipedia tells me they’re a Swedish chocolate: almond caramel wrapped in chocolate. It’s a pretty special flavor with a wonderfully crunchy bite. They’re incredible!

If you’re as obsessed with Daim Bars as I am, 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 really enjoy breaking the Daim Bars up with a rolling pin.

I use the mini Daims, though you can absolutely use larger ones too—use whatever you have on hand.

To crush them, I unwrap everything and add it to a dish, then beat it with a rolling pin. Ideally, you want a variety of sizes and textures. It’s great if there are bigger pieces, and it’s also fine if some end up crushed down to almost nothing.

I divide my crushed Daim Bars into three portions, making sure that one third has some larger bits so they’re ready for the top.

Then, I mix one third into the brownie batter and stir before pouring everything into the baking tray. The second third goes on top of the unbaked mixture before it goes into the oven. As the brownies bake, some Daim pieces drift down to the base, so adding some right on top like this helps create a more even distribution.

I then bake my brownies as I always do, allow them to cool, and drizzle with melted dark chocolate before tucking in those final larger pieces of Daim from the last portion.

Should You Freeze Daim Bars Before Baking?

Perhaps. Yes. If you like. Even when you freeze the crushed Daim chunks, the smaller ones will soften into the brownies while they bake.

It’s fantastic—this cool, melted Daim flavor really shines, and you end up with wonderfully flavoured brownies.

If you don’t freeze them, the bigger pieces will melt as well. That’s why, if you’re after lovely crunchy Daim Bar bits throughout your brownies, freezing is a smart move.

I simply take out the larger chunks for the top, then freeze the remainder in the bowl where I’ve crushed them. Not for long—just until I start getting the brownie batter ready.

How do You Know When Brownies are Cooked?

Ah, the big question! Like I said, don’t overthink it. If they’re a touch underdone, place them in the fridge to firm up, and they’ll turn out perfectly.

I bake my Daim Bar Brownies for roughly 20 minutes. They’re ready when the edges start pulling away from the tray, and the surface is cracking and looks slightly papery.

That’s the moment when the centre is at its richest, fudgy best.

If you’re concerned they might be a little too baked, lift them from the tray and cool them in the fridge, so they don’t keep cooking.

If the centre still feels a bit wobbly, leave the brownies in the tin to cool fully. They’ll continue cooking a little longer, then set properly in the fridge after a few hours.

Decorating Daim Bar Brownies

You don’t need to decorate Daim Bar Brownies at all. You can mix all of the Daim Bars straight into the brownie batter and bake.

I prefer to let them cool in the tin first, then drizzle with melted chocolate and add a few extra Daim Bars on top. This way, even if the Daim in the batter melts, you still get plenty of crunch—and if it doesn’t melt, you get even more.

Do Daim Bar Brownies Need to be Kept in the Fridge?

No. Brownies can be stored in the fridge, but you don’t have to. I usually keep mine in my cake dome, though an airtight container would work just as well.

And if you do choose to chill them, I’d still remove them and store them in a sealed tub.

How Long do Brownies Last?

Kept at room temperature, brownies should keep for at least a week—possibly a bit longer.

If you want to store them for longer, you can freeze them in a sealed tub or wrap them individually.

This is quite a large batch. So I usually cut them into slices, keep half out, and freeze the other half—individually wrapped—so we can take them out whenever we fancy.

Equipment Needed to Bake Brownies

You don’t need much to make brownies.

I suggest using an electric whisk (affiliate link), since you need to whisk your eggs and sugar until the mixture thickens—this takes around 5 minutes on full power. I just don’t have the strength to do that by hand!

You’ll also need a large mixing bowl, a medium saucepan, and another bowl for a Bain Marie, plus a piping bag if you want to drizzle chocolate over the top.

I line the tray with baking paper. The Daim Bars that sink to the bottom become very sticky once they melt, so this makes them easier to lift out.

I use reusable baking paper (affiliate link). Just don’t repeat the mistake I’ve made—many times—by slicing your brownies while they’re still stuck to the paper.

They’re crisp in some spots, so you may need to use a little more pressure. I’ve sliced through the sheets straight away more times than I can count—and I never seem to learn!

You’ll also need a deep baking tray. Mine measures about 12 inches by 9inches.

More Brownie Recipes

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