Snickers Brownies
Looking to reinvent the Snickers bar into an indulgent brownie recipe? This treat takes inspiration from the mouthwatering peanut butter and chocolate medley.
Introduction
For some odd reason, here we show an almost unforeseen amount of restraint – we prefer to finish these with a thin caramel glaze as opposed to a thick, chewy layer. Not sure that how that happened, but go figure. Make a note: these are not for neat eaters (what’s up with them anyway?), as the caramel oozes and squishes all about.
Ingredients
| For the brownie base: | |
|---|---|
| 8oz / 225g / 1½ cups | all-purpose or plain flour |
| ¾ tsp | baking powder |
| ½ tsp | bicarbonate of soda |
| ½ tsp | kosher salt |
| 6oz / 175g / ¾ cup, packed | peanut butter, smooth or crunchy |
| 4oz /115g / ½ cup | unsalted butter, softened |
| 8oz / 225g / 1 cup | granulated sugar |
| 8oz / 225g / 1 cup, packed | light brown sugar |
| 3 | large eggs |
| ¾ tsp | vanilla extract |
| 6oz / 175g / 1 cup | salted peanuts |
| 9oz / 250g /1½ cups | semi-sweet chocolate chips |
| 2oz / 50g / 1 cup | mini marshmallows |
| For the topping: | |
| 8oz / 225g / 1 cup | granulated sugar |
| 4fl oz / 120ml / ½ cup | heavy or double cream |
| 2oz / 6og /¼ cup | butter, unsalted or salted |
| 2oz / 6og / ½ cup | salted peanuts, chopped |
Essential kit
You will need a 12 x 9 x 2in/30 x 23 x 5cm pan. You will also need an electric mixer and pastry brush.
Method
Preheat the oven to 180°C/350°F/gas mark 4. Butter a pan, 12 x 9 x 2in/30 x 23 x 5cm, and line the bottom with parchment. Dust the sides with flour and tap out any excess.
Whisk together the dry brownie base ingredients in a medium bowl. Set aside. In the bowl of an electric mixer, cream the peanut butter, butter and both sugars on medium speed until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. On low speed, mix in the dry ingredients only until they are just incorporated. Remove the bowl and fold in the remaining ingredients. Spread the batter evenly in the prepared pan.
Bake for about 40 minutes, or until it is golden in color and a small knife emerges cleanish from the center. Cool to room temperature.
To make the topping, combine the sugar and 4floz/120ml/½ cup of water in a heavy saucepan. Whisk to dissolve the sugar and then bring to a medium simmer. As the mixture heats, brush the sides of the pan with a wet pastry brush to remove any crystals that form. Do not stir. Shake the pan to mix it, but do not stick a spoon in there and stir. Once the mixture takes on a caramel color, watch the pot closely – it will go from beautiful golden caramel to burnt mess in no time. You’re aiming for a deep amber. This can take up to 20 minutes, depending on how high the heat is. We have found that the bubbling settles down and things get quiet as you near the finish line. Remove from the heat and very slowly add the cream. We pour a bit, whisk a bit and repeat, otherwise you get a face full of steam and a bubbling puddle on your stovetop. Once the mixture settles down, whisk in the butter until the caramel is creamy and smooth. Cool the caramel slightly before pouring it on top of the brownies and scattering over the peanuts.
