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Snickers Brownies

by David Lesniak, David Muniz from Baked in America

Looking to reinvent the Snickers bar into an indulgent brownie recipe? This treat takes inspiration from the mouthwatering peanut butter and chocolate medley.

From the book

David Muniz, David Lesniak

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.

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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.

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