Delicious Snickers Brownies Recipe – Step by Step Guide: Fudgey brownies with peanut butter caramel nougat and roasted peanuts covered in dark chocolate. These taste like Snickers but better!
Delicious Snickers Brownies Recipe – Step by Step Guide
Ingredients
- 4 oz 113g bittersweet chocolate (70% cocoa) coarsely chopped
- 6 tablespoon 84g unsalted butter
- 2 large eggs at room temperature
- ¾ cup 150g granulated sugar
- ½ teaspoon pure vanilla extract
- heaped ¼ teaspoon salt
- ⅓ cup 50g all-purpose flour
- 2 tablespoon 12g cocoa powder
- ⅓ cup 80ml Salted Caramel Sauce
- ½ cup 120ml peanut butter
- ½ cup 60g peanuts
- 3 oz 85g dark chocolate finely chopped
- 1 teaspoon 5ml coconut oil
Instruction
Preheat oven to 350°F. Leave a 2-inch overhang on each side of an 8×8-inch baking pan with parchment paper.
Make brownie batter: Melt chocolate and butter in a saucepan over very low heat and stir constantly until smooth, or microwave at 50% power in short bursts with frequent stirring.
Beat eggs, sugar, and salt in a large bowl with a whisk or electric hand mixer until pale and thick. Mix in warm melted chocolate.
Combine flour and cocoa powder and sprinkle over the surface. Fold until evenly combined. Evenly distribute remaining ingredients in pan. Bake 20–25 minutes.
Transfer pan to wire rack to cool completely. Make caramel layer: Stir peanut butter, roasted peanuts, and salted caramel sauce in a bowl until smooth. It will be thick when spread on cooled brownie.
Make chocolate topping: Melt chocolate and coconut oil in a small bowl in the microwave or a saucepan over low heat until smooth and glossy, then pour over caramel. Spread it evenly and refrigerate until set. Cut into squares with a hot dry knife and enjoy!
Also See:Â
Easy Teriyaki Meatballs Recipe – Learn Like a Pro
Tips for RecipeÂ
Never bake with baking soda or powder. Brownies should be dense, but leavening releases gases that make them dry. Instead of stirring sugar into melted chocolate, mix eggs with sugar. Sugar dissolves in egg white water but not fat. That’s how these brownies get their shiny crust.
Keep chocolate hot. Adding warm melted chocolate to eggs won’t scramble them! First, it’s too cold, and second, sugar protects the eggs. Warm chocolate keeps the batter warm, allowing more sugar to dissolve for a fudgy texture.
Measure dry ingredients precisely. Too much flour dries brownies. Brownies are moist because they have a low dry ingredient ratio and enough sugar. Mix gently. Mix or fold the dry ingredients gently until evenly incorporated, avoiding vigorous mixing.
Too much mixing creates gluten, which creates large pockets in baked brownies and makes them less tender and melt-in-your-mouth. Room-temperature eggs incorporate more evenly and dissolve sugar better. A 10-minute soak in warm water brings eggs to room temperature quickly.
Check baking time. Overbaking causes dry brownies. These brownies should bake in a metal pan for 25–30 minutes. Test after 25 minutes. Several moist sticky bits should remain on a skewer. If it comes out clean, it may be over baked; if wet batter, it may be raw.
Chocolate and coconut oil should mix well. To make the topping streak-free, mix the coconut oil and chocolate well to emulsify. Cocoa butter and coconut oil are incompatible, so they will separate if not mixed well.
Hot, dry knife slices. Running a sharp knife under hot water and drying it between slices produces clean slices. To avoid cracking or shattering the hard chocolate coating, slice cleanly and smoothly.
NutritionÂ
- Serving Size:Â 1 brownie
- Calories:Â 352
