SNICKERS BROWNIES
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. Once you try these over the top Snickers Brownies, you will be hooked!
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
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.
- In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined.
- Spread the batter evenly into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Cool the brownies in the pan on a wire rack.
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