Salted Caramel Snickers Brownies

A rich and indulgent brownie paired with the famous chocolate bar- Snickers

I first made these brownies for a family holiday as they are easy to transport, along with other brownies and lots and lots of cookies. And they went down a right treat, so I thought I’d share the recipe on here.

This is a super-rich and indulgent treat which is perfect when served with a big scoop of vanilla ice cream. You could even add some salted caramel sauce, chocolate chips and chopped peanuts.

By chilling the Brownie, you give it a nice firm fudgy texture, if you prefer your brownies a little bit gooier skip this step out. To keep the shape and colour of the snickers follow the recipe, covering with the tin foil stops it from discolouring and losing it’s shape too much. However, to make this process a little easier and quick just throw in the chopped snickers with the nuts and bake for 45 minutes.

This recipe has been adapted from my original brownie recipe which you can also find on here, just check out the search function to find all the brownie recipes I have posted on here so far. If you like these recipes be sure to subscribe on the home page and enjoy the delicious brownies!

For the salted caramel:
• 85g caster sugar
• 30ml water
• 60ml double cream
• 20g unsalted butter
• Salt, to taste
For the brownies:
• 265g dark chocolate
• 230g unsalted butter
• 300g caster sugar
• 135g light brown sugar
• 4 eggs
• 150g plain flour, sieved
• 25g cocoa powder, sieved
• 75g salted peanuts, roughly chopped
• 3 Snickers bars chopped
• Sea Salt
• Icing sugar, to dust

For the salted caramel:
1. Place the caster sugar and water into a saucepan and heat on medium until the sugar has dissolved and turn up the heat and bring to the boil.
2. Continue to boil until it turns amber in colour.
3. Remove this from the heat and add in the butter and cream and mix well.
4. Then add the salt to taste and leave to one side to cool.
For the brownies:
1. Preheat the oven to 170°C and grease and line a baking tin with greaseproof paper.
2. Place the butter and dark chocolate on a ban-marie and gently melt and combine the two together, then remove from the heat.
3. Next add the sugars to the chocolate mixture and whisk together.
4. Gradually add the eggs one at a time and whisk in to combine.
5. Then whisk in the flour and cocoa powder in thirds and then add in the peanuts.
6. Once fully combined tip he brownie mixture into the pre-lined baking tin swirl in the salted caramel and cover with tin foil and place n the oven for 25 minutes.
7. Remove from the oven scatter the snickers over the brownie along with the salt and cover with the foil and bake for a further 15 minutes.
8. Once baked remove from the oven and leave to cool in the tin for 15 minutes and then remove from the tin to continue to cool for a further 30 minutes before transferring to the fridge for at least 4 hours.
9. Then cut into 16 pieces and dust with icing sugar.

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