Snickers Brownies | Good Housekeeping UK
- 5 years ago
Rich with caramel and peanuts, your favourite chocolate bar reimagined in brownie form!
Read the full snickers brownies recipe and ingredients list: http://bit.ly/2GkS9ti
Directions
1. Make the brownie. Preheat the oven to 180°C (160°C fan) mark 4. Line a 20.5cm (8in) square tin with baking parchment.
2. 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.
In 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.
3. Tip 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.
4. While 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.
5. When 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.
6. Make 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.
7. Tip 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.
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Read the full snickers brownies recipe and ingredients list: http://bit.ly/2GkS9ti
Directions
1. Make the brownie. Preheat the oven to 180°C (160°C fan) mark 4. Line a 20.5cm (8in) square tin with baking parchment.
2. 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.
In 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.
3. Tip 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.
4. While 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.
5. When 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.
6. Make 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.
7. Tip 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.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi