Snickers brownies

Name: Snickers brownies
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 16 serving(s)
Ingredients: 100 g unsalted butter; 100 g good quality dark chocolate (at least 70% cocoa), broken into small pieces; 175 g light brown sugar; 2 medium eggs; 1 tsp. vanilla extract; 50 g plain flour; 25 g cocoa powder; 300 g soft toffee sweets (we use Marks and Spencer Double Devon Toffees) toffee sweets (we use Marks and Spencer Double Devon Toffees); 2 tbsp. milk; 2 tsp. vanilla extract; 125 g salted peanuts, roughly chopped; 200 g good quality dark chocolate (at least 70% cocoa), broken into small pieces; 25 g unsalted butter; 1 x 48g Snickers bar, sliced thinly

Rich with caramel and peanuts, your favourite chocolate bar reimagined in brownie form!

By Monaz DumasiaPublished: 28 January 2019

Jump to recipe

Advertisement - Continue Reading Below

Yields:

16 serving(s)

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

Cal/Serv:

350

Ingredients

100 g
unsalted butter
100 g
good quality dark chocolate (at least 70% cocoa), broken into small pieces
175 g
light brown sugar
2
medium eggs
1 tsp.
vanilla extract
50 g
plain flour
25 g
cocoa powder

For the caramel peanut layer

300 g
soft toffee sweets (we use Marks and Spencer Double Devon Toffees)

toffee sweets (we use Marks and Spencer Double Devon Toffees)
2 Tbsp.
milk
2 tsp.
vanilla extract
125 g
salted peanuts, roughly chopped

For the chocolate topping

200 g
good quality dark chocolate (at least 70% cocoa), broken into small pieces
25 g
unsalted butter
1 x 48g Snickers bar, sliced thinly

Directions

1. Step 1Make the brownie. Preheat the oven to 180°C (160°C fan) mark 4. Line a 20.5cm (8in) square tin with baking parchment.
2. Step 2Put the butter and chocolate in a heat-proof bowl set over a pan of barely simmering water and stir frequently, until melted and smooth (alternatively, microwave in 30sec bursts). Take off the heat.
3. Step 3In turn, beat in the sugar, then the eggs and then the vanilla with a wooden spoon. Sift over the flour and cocoa powder and stir to make a smooth batter.
4. Step 4Tip the mixture into the prepared tin and spread to the edges. Bake in the oven for 20-25min, or until there is no wobble left when you gently shake the tin.
5. Step 5While the brownie bakes, make the caramel peanut layer. Put the toffees, milk and vanilla in a pan and heat gently over a low heat, stirring frequently, until the toffees melt completely and you have a smooth, runny mixture.
6. Step 6When the brownie is baked, allow to cool for 5min. Stir most of the peanuts into the caramel (warm it again gently and briefly if it has hardened-up too much), then tip on to the brownie and spread to level. Allow to cool and set for 2hr at room temperature, undisturbed.
7. Step 7Make the chocolate topping. Put the butter and chocolate in a heat-proof bowl set over a pan of barely simmering water and stir frequently, until melted and smooth (alternatively, microwave in 30sec bursts). Take off the heat and leave to cool for 10-15min, or until room temperature but still runny.
8. Step 8Tip the cooled chocolate mixture over the top of the caramel layer. Arrange the snickers slices evenly over the top, and scatter over the remaining chopped peanuts. Chill for 30min, or until set, then slice and serve.