The last time I decided to mess with brownies I added after dinner mints to them. This time I decided to play around with Snickers bars. The brownies are rich and dark and this works brilliantly with the sweetness of the Snickers. The topping might look like it's 'too much' but it's a brilliant mix of chewy and crunchy and ever so slightly salty.
We made one batch. Then another. Then Caleigh made another less than 12 hour later. Don't say you weren't warned.
Snickers brownies (makes 12)
Preparation time: 10 minutes
Cooking time: 30-35 minutes
- 170g butter
- 200g caster sugar
- 120g demerera sugar
- 3 medium eggs
- 1 tsp vanilla extract
- 110g cocoa powder, sifted
- 50g plain flour, sifted - gluten free flour mix will also work with this recipe, hurrah!
- Pinch of sea salt
- 4 Snickers bars, roughly chopped
- Preheat your oven to 150C/300F/gas mark 2. Line and grease a 9 inch square baking tin.
- Chop the butter and melt in a pan on a low heat. Set aside to cool (don't be impatient with your cooling, you're going to add it to eggs and no one wants scrambled egg brownies).
- Mix the sugars and eggs together, beating until the mixture is thick and glossy.
- Add the vanilla and butter to your mixture and stir until smooth.
- Fold in the flour, cocoa powder and salt. Be careful not to over mix - this will make for a dense brownie.
- Pour your mixture into your baking tray, giving it a bit of a smoosh so it reaches the corners and put in the oven for about 15 minutes
- While your brownies are cooking, chop up your Snickers bar.
- Take your tray from the oven and lightly squish your Snickers bits into the brownies. It's a good idea to put them chocolate side down - the Snickers chocolate won't temper twice, it'll lose its glossy sheen in the oven and you want the peanuts and caramel to bake.
- Pop in the oven for another 15 minutes. Push a knife/skewer into the brownie: they're ready if it comes out almost clean.
- Leave in the pan to cool completely before slicing.
- Don't share. You're not that nice.