Description
Chocolate and caramel lovers discover pure bliss with homemade Snickers Brownies, a dessert that marries rich fudgy layers with classic candy bar flavors. Sweet indulgence meets nostalgic comfort, promising a delectable experience you won’t forget.
Ingredients
Scale
Main Ingredients:
- 4 ounces (113 grams) bittersweet chocolate (70% cocoa)
- 6 tablespoons (84 grams) unsalted butter
- 2 large eggs
- 3/4 cup (150 grams) granulated sugar
- 1/3 cup (50 grams) all-purpose flour
- 2 tablespoons (12 grams) cocoa powder
Flavor Enhancers:
- 1/2 teaspoon pure vanilla extract
- Heaped 1/4 teaspoon salt
- 1/3 cup (80 milliliters) salted caramel sauce
- 1/2 cup (120 milliliters) peanut butter
- 1/2 cup (60 grams) roasted peanuts
Coating and Garnish:
- 3 ounces (85 grams) dark chocolate
- 1 teaspoon (5 milliliters) coconut oil
Instructions
- Preheat the oven to 350°F and prepare an 8×8-inch baking pan with parchment paper, ensuring extra overhang for easy removal.
- Melt chocolate and butter together using low heat in a saucepan, stirring consistently until achieving a smooth, glossy consistency.
- Whip eggs, sugar, and salt in a large mixing bowl until the mixture transforms into a pale, thick texture, approximately 2-3 minutes.
- Gradually incorporate the warm melted chocolate into the egg mixture, whisking thoroughly to create a uniform blend.
- Sift flour and cocoa powder together, then gently fold into the chocolate mixture until just incorporated, avoiding overmixing.
- Distribute the batter evenly across the prepared pan, ensuring a smooth surface.
- Bake for 20-25 minutes, checking doneness with a toothpick that should emerge with minimal moist crumbs. Remove from oven and allow to cool completely on a wire rack.
- Create the nougat layer by combining salted caramel sauce, peanut butter, and roasted peanuts, mixing until achieving a thick, creamy consistency.
- Once brownies have cooled, spread the nougat mixture uniformly across the surface.
- Melt dark chocolate and coconut oil together using microwave or stovetop method, stirring until achieving a smooth, glossy texture.
- Pour and spread the melted chocolate over the nougat layer, ensuring complete coverage.
- Refrigerate for 30 minutes to allow the chocolate topping to set firmly.
- Remove from pan using parchment paper overhang and slice into squares using a knife heated under hot water for clean, precise cuts.
Notes
- Precise chocolate melting prevents burning, ensuring a smooth, glossy base for your brownies.
- Room temperature eggs blend more evenly, creating a more uniform and lighter brownie texture.
- Use high-quality cocoa powder and bittersweet chocolate for deeper, richer flavor complexity.
- Chill brownies completely before cutting to achieve clean, sharp edges and prevent crumbling.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 319 kcal
- Sugar: 26 g
- Sodium: 121 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 49 mg