Snickers Brownies!
Brownies:
3/4 cup butter
3/4 cup cocoa (I use Dutch process cocoa)
1 teaspoon vanilla
1 3/4 cups browned sugar
3 eggs
3/4 cup flour
1/2 teaspoon salt
Caramel and Peanuts :
10 oz werthers soft caramels
3 tbsp heavy cream
1 tbsp unsalted butter
1 cup peanuts (dry roasted,and salted)
Chocolate Ganache:
3/4 cups chocolate chips ( semisweet or milk chocolate)
1 tablespoon butter
Instructions:
Melt the butter, and add the cocoa and vanilla. Whisk until smooth and set aside.
In a stand mixer with a whisk attachment (you can use a hand mixer, or whisk by hand) mix the brown sugar and eggs until light, fluffy, and pale in color. That takes about 3-5 minutes.
Add the butter mixture and carefully fold together with a rubber spatula. When it starts to come together, add the flour and salt, and fold until no streaks of flour remain.
Poor into a buttered 9x9 pan lined with parchment paper, and bake at 350 degrees for 30-35 minutes. Until a toothpick comes out almost clean. Let cool completely.
Melt the caramel, cream, and butter together in a pan or the microwave in 20-second intervals, stirring in between until smooth. Mix in the peanuts.
Spread over the cooled brownies carefully, and chill while you make the ganache.
To make the ganache, melt the chocolate and heavy cream together. Microwave in 15-second intervals, stirring in between until smooth and shiny. Spread on top of caramel and let set.
Cut, serve, and Enjoy
If you're anything like me, adding a gooey caramel and crunchy peanut twist really elevates a classic brownie into something spectacular. When I first tried making Snickers brownies, I found that melting the Werther’s soft caramels slowly and stirring frequently was key to achieving a silky caramel layer that isn't too runny, perfect for spreading over the cooled brownies. Using Dutch process cocoa powder as suggested adds a deeper chocolate flavor and a richer color, which makes the base brownies stand out even more. I also found that mixing the eggs and brown sugar until pale and fluffy really affects the texture, resulting in moist and tender brownies. For the peanuts, I prefer using dry roasted and salted ones because they provide the right amount of saltiness to balance the sweetness of the caramel and chocolate ganache. When it comes to the ganache, melting chocolate chips with butter or cream in short intervals and stirring helps avoid overheating and creates a glossy finish that's irresistible. Make sure to let each layer set properly before adding the next—this prevents the layers from mixing and keeps the textures distinct. Chilling the brownies after spreading the caramel and peanuts helps firm up that layer before topping with ganache. This recipe is perfect for making ahead for parties or special occasions as it keeps well in the fridge for several days. Enjoy cutting these into bite-sized squares to serve as decadent treats that everyone will love. Trust me, once you've combined these flavors and textures, your classic brownie recipe will never be the same!
