Snickers Brownies
Monday, August 26, 2019
Combining brownies with a classic Snickers bar results in an incredible dessert experience. A thick triple chocolate brownie base, layered with gooey caramel, nutty marshmallow nougat, and topped with creamy chocolate.
INGREDIENTS
FOR THE BROWNIES
4 ounces (113 grams) semisweet chocolate, coarsely chopped
4 ounces (113 grams) unsweet chocolate, coarsely chopped
1/2 cup (113 grams) unsalted butter, cut into pieces
3 tablespoons unsweetened cocoa powder
3 large eggs, room temperature
1 and 3/4 cups (368 grams) packed light brown sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup (130 grams) all-purpose flour
FOR THE CARAMEL LAYER
1 and 1/2 cups (311 grams) caramel bits, or 30 unwrapped soft vanilla caramels
1 tablespoon evaporated milk
FOR THE NOUGAT LAYER
2/3 cup (134 grams) granulated sugar
1/3 cup (80 milliliters) evaporated milk
3 tablespoons unsalted butter
1 cup (128 grams) marshmallow fluff
3 tablespoons crunchy peanut butter, or creamy peanut butter
FOR THE CHOCOLATE LAYER
1 cup (170 grams) semisweet chocolate chips
1 tablespoon vegetable oil
INSTRUCTIONS
MAKE THE BROWNIE LAYER
Preheat the oven to 350ºF. Line an 8×8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
Full instructions recipe visit: https://www.bakedbyanintrovert.com
INGREDIENTS
FOR THE BROWNIES
4 ounces (113 grams) semisweet chocolate, coarsely chopped
4 ounces (113 grams) unsweet chocolate, coarsely chopped
1/2 cup (113 grams) unsalted butter, cut into pieces
3 tablespoons unsweetened cocoa powder
3 large eggs, room temperature
1 and 3/4 cups (368 grams) packed light brown sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup (130 grams) all-purpose flour
FOR THE CARAMEL LAYER
1 and 1/2 cups (311 grams) caramel bits, or 30 unwrapped soft vanilla caramels
1 tablespoon evaporated milk
FOR THE NOUGAT LAYER
2/3 cup (134 grams) granulated sugar
1/3 cup (80 milliliters) evaporated milk
3 tablespoons unsalted butter
1 cup (128 grams) marshmallow fluff
3 tablespoons crunchy peanut butter, or creamy peanut butter
FOR THE CHOCOLATE LAYER
1 cup (170 grams) semisweet chocolate chips
1 tablespoon vegetable oil
INSTRUCTIONS
MAKE THE BROWNIE LAYER
Preheat the oven to 350ºF. Line an 8×8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
Full instructions recipe visit: https://www.bakedbyanintrovert.com