No these Snickers brownies are not a lazy recipe with just Snickers bars chopped up into the brownie batter. These brownies have a rich chocolate base, peanut butter blondies, caramel drizzle, and nougat nuggets and are served with peanut brittle. A mixture of the textures and flavours that are found in a Snickers Bar but in one decadent brownie.
There might sound like a lot of stages to make these brownies, however, the brownie and blondie mixtures are quick to make and you can, like I did, use ready-made caramel and nougat. The brittle can be made while the brownies bake but can be left out if you don’t want to serve it with the dessert. I used a soft nougat from the shops and I removed any additional nuts on the surface but the nougat holds it shape in baking and is a nice treat to find as a pocket amongst the brownie and blondie.
The secret to a brittle is not to do anything with the sugar while it warms and melts, it will be so tempting to give it a wiggle and a poke but you will end up with a bit of a crystalised mess and would need to start again from scratch. I used salted roasted peanuts to add a balance to the sweetness of the rest of the brownies. As ever working with hot sugar, be very careful when handling it as sugar burns are very nasty. That said make it as it adds a great crunch and contrast to the fudgey brownie.
Equipment You'll Need
Snickers Brownies Recipe
- Total Time: 1 hour 10 minutes
- Yield: 9 Brownies 1x
Description
Makes 9
Ingredients
For Brownie Base –
- 125g Unsalted Butter
- 250g Caster Sugar
- 50g Cocoa Powder
- 50g Self Raising Flour
- 2 Large Free Range Eggs
For Peanut Butter Blondie –
- 50g Unsalted Butter
- 75 Smooth Peanut Butter
- 1/2tsp Vanilla Extract
- 88g Soft Brown Sugar
- 1/2 Egg (beat and weigh 1 egg- half will be approx. 25g of egg)
- 65g Plain Flour
- 1/2tsp Baking Powder
For Toppings –
- 100g White Nougat, diced (homemade or shop-bought)
- 100g Caramel (homemade or shop-bought)
For Peanut Brittle –
- 200g Caster Sugar
- 100g Salted Peanuts
Instructions
- Oven to 180C, line an 8″ square tin and put to one side. For the brownie base, in a large pan, melt the butter, sugar and cocoa powder over low heat, until the butter has melted completely.
- Take off the heat and cool slightly, mix in the eggs one at a time, then mix in the flour until completely mixed in.
- Pour the brownie base into the prepared tin, smooth over the surface and set aside to make the Peanut Butter Blondie mixture.
- In a bowl, beat the butter and peanut butter until creamy and smooth. Beat in the vanilla, sugar, and egg until fluffy. Fold in the flour and the baking powder. Scope the mixture into a piping bag with a plain wide nozzle.
- Pipe lines of the blondie mixture on the surface of the brownie base, I went for diagonal lines for a bit of interest. Drizzle the caramel between the blondie lines and place the nougat chunks in between the lines, in the gaps. The caramel, nougat and blondie mixtures will settle into the brownie base when baking.
- Bake for 25-30 mins until a skewer comes out with a few crumbs attached as you want a fudgy middle. Allow to cool and chill overnight for a great texture.
- While the brownies bake, make the peanut brittle. Line a baking sheet with baking parchment. Heat the sugar in a medium saucepan. Leave to melt, without stirring, for about 5 mins until bubbling and golden. Stir the peanuts into the light caramel, and boil for a few seconds.
- Then pour the mix onto the baking sheet, spreading as thin as possible. Place another piece of parchment on top and another baking tin, with oven gloves, squeeze the trays together to make it nice and thin. Once hardened, bash the brittle on the counter to crack it into pieces. Can be made 1 week in advance and stored in an airtight tin.
- Serve the brownies with shards of the peanut brittle for a great contrast crunch!
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Brownies
- Method: Bake
- Cuisine: American
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