Snickers Brownies
Indulge in delicious Snickers Brownies, a divine blend of chocolate, peanut butter, and caramel, perfect for any occasion.
Ingredients
Brownie Base
- 1.5 cups all-purpose flour plus more for dusting
- 1 tablespoon cornstarch
- 0.33 cup Dutch-processed cocoa powder for rich chocolate flavor
- 0.5 teaspoon baking powder
- 0.25 teaspoon kosher salt
- 4 large eggs room temperature
- 2 cups granulated sugar
- 0.75 cup unsalted butter 1 ½ sticks, room temperature
- 2 teaspoons vanilla extract
Nougat Layer
- 0.25 cup unsalted butter for nougat layer
- 1 cup granulated sugar for nougat layer
- 0.25 cup heavy whipping cream for nougat layer
- 0.25 cup creamy peanut butter for nougat layer
- 1 jar marshmallow fluff for nougat layer
- 1 teaspoon vanilla extract for nougat layer
- 2 cups salted peanuts for nougat layer
Caramel Topping
- 1 bag caramel bits 11 ounces for caramel topping
- 0.25 cup heavy whipping cream for caramel topping
Final Chocolate Layer
- 2 cups milk chocolate chips for final layer
- 1 teaspoon vegetable oil for final layer
Instructions
Preparation
- Gather all your ingredients. Ensure that your butter is at room temperature.
Cook the Base
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In one bowl, combine the all-purpose flour, cocoa powder, baking powder, and kosher salt.
- In another large bowl, beat the eggs and sugar together until light and fluffy.
Incorporate Wet Ingredients
- Mix in the room temperature butter and vanilla extract to the egg and sugar mixture, ensuring it is blended well.
Combine Mixtures
- Gradually mix the dry ingredients into the wet until just combined, avoiding overmixing.
- You should have a smooth, thick batter.
Bake the Brownies
- Pour the brownie batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cooling completely in the pan.
Prepare the Nougat Layer
- In a medium saucepan over medium heat, melt ¼ cup of unsalted butter with 1 cup of granulated sugar and ¼ cup of heavy whipping cream.
- Stir continuously until it reaches a boil and then remove from heat.
- Mix in peanut butter, marshmallow fluff, vanilla extract, and salted peanuts.
Spread Nougat Layer
- Once the brownies are cooled, spread the nougat over them evenly.
Make the Caramel Topping
- Melt the caramel bits with ¼ cup of heavy whipping cream in a saucepan over low heat, stirring until smooth.
Pour Caramel Over Nougat
- Carefully pour the melted caramel over the nougat layer, ensuring an even coverage.
Final Chocolate Layer
- Melt the milk chocolate chips with 1 teaspoon of vegetable oil in a microwave or double boiler.
- Stir until smooth and pour over the caramel layer.
- Chill the brownies in the fridge for at least two hours before slicing and serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. You can freeze the brownies for up to three months; simply wrap them individually in plastic wrap.