Snickers Brownies

Combining brownies with a classic Snickers bar results in an incredible dessert experience. A thick triple chocolate brownie base, layered with gooey caramel, nutty marshmallow nougat, and topped with creamy chocolate.

Ingredients

US Cups - Metric

For the brownies

4 ounces semisweet chocolate, coarsely chopped
4 ounces unsweet chocolate, coarsely chopped
1/2 cup unsalted butter, cut into pieces
3 tablespoons unsweetened cocoa powder
3 large eggs, room temperature
1 and 3/4 cups packed light brown sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

For the caramel layer

1 and 1/2 cups caramel bits, or 30 unwrapped soft vanilla caramels
1 tablespoon evaporated milk

For the nougat layer

2/3 cup granulated sugar
1/3 cup evaporated milk
3 tablespoons unsalted butter
1 cup marshmallow fluff
3 tablespoons crunchy peanut butter, or creamy peanut butter

For the chocolate layer

1 cup semisweet chocolate chips
1 tablespoon vegetable oil

Instructions

Make the brownie layer

Preheat the oven to 350ºF. Line an 8x8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined.
Spread the batter evenly into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Cool the brownies in the pan on a wire rack.
Read more please visit: www.bakedbyanintrovert.com