JDS09140

Snickers Brownies

Caramel, nougat, chocolate all sitting on a fudgy brownie base. YASS PLEASE! A fun twist on my personal favorite candy bar, this dessert may start with a humble brownie base, but is radically redefined by the extra layers: the sticky caramel, creamy nougat, and brittle topping of pure melted chocolate. If your mouth isn’t watering right now… there is something very wrong with you. I’ve tasted it, so trust me when I say it’s worth drooling over.

AuthorMackieDifficultyAdvanced

Brownie
 4 oz Chocolate Chips
 4 oz Unsweet Baker's Chocolate
 ½ cup Unsalted Butter (cut in pieces)
 3 tbsp Cocoa Powder
 3 Eggs (room temperature)
 1 ¾ cups Brown Sugar
 1 tsp Vanilla
 ½ tsp Salt
 1 cup Flour
Caramel
 1 ½ cups Caramel Bits
 1 tbsp Evaporated Milk
Nougat
  cup Sugar
  cup Evaporated Milk
 3 tbsp Unsalted Butter
 1 cup Marshmallow Fluff
 3 tbsp Peanut Butter
Chocolate Top
 1 cup Chocolate Chips
 1 tbsp Coconut Oil

Brownie
1

Preheat the oven to 350 degrees.

2

Combine the chocolate and butter together in a heat proof bowl and set on top of a saucepan filled with water (making a homemade double boiler). Bring the water to a boil and whisk the chocolate until fully melted. Whisk in the cocoa powder and remove from heat. Allow to cool slightly.

3

In a separate bowl, combine the eggs, brown sugar, vanilla, and salt. Combine the dry ingredients with the cooled chocolate. Fold in the flour until just combined. Spread the batter evenly into the bottom of an 8 x 8 inch pan lined with parchment paper that overhangs the sides of the pan. Bake for 20-25 minutes or until the brownie looks dry and the edges start to pull away from the sides of the pan. Remove from the oven and allow to cool completely.

Caramel
4

Combine the caramel bits and evaporated milk in a bowl and microwave until completely melted. Pour on top of the cooled brownie and set in the freezer.

Nougat
5

Combine the sugar, evaporated milk, and butter in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Turn the heat down to medium and allow to boil without stirring for 5 minutes. If the mixture starts to turn dark in color, remove from heat immediately. The color should stay light and the consistency similar to sweetened condensed milk.

6

While the mixture is boiling, combine the marshmallow fluff and peanut butter together in a heat proof bowl. Slowly pour the hot nougat mixture into the bowl and whisk until homogenous. Spread the nougat on top of the solid caramel layer. Smooth the surface then return the brownie to the freezer.

Chocolate Top
7

Combine the chocolate chips and oil in a bowl and microwave until completely melted. (My mixture was a little on the runny side and super shiny, but it worked perfectly.) Pour the chocolate over top of the solid nougat layer and smooth the surface. Allow chocolate to set completely before serving.

Ingredients

Brownie
 4 oz Chocolate Chips
 4 oz Unsweet Baker's Chocolate
 ½ cup Unsalted Butter (cut in pieces)
 3 tbsp Cocoa Powder
 3 Eggs (room temperature)
 1 ¾ cups Brown Sugar
 1 tsp Vanilla
 ½ tsp Salt
 1 cup Flour
Caramel
 1 ½ cups Caramel Bits
 1 tbsp Evaporated Milk
Nougat
  cup Sugar
  cup Evaporated Milk
 3 tbsp Unsalted Butter
 1 cup Marshmallow Fluff
 3 tbsp Peanut Butter
Chocolate Top
 1 cup Chocolate Chips
 1 tbsp Coconut Oil

Directions

Brownie
1

Preheat the oven to 350 degrees.

2

Combine the chocolate and butter together in a heat proof bowl and set on top of a saucepan filled with water (making a homemade double boiler). Bring the water to a boil and whisk the chocolate until fully melted. Whisk in the cocoa powder and remove from heat. Allow to cool slightly.

3

In a separate bowl, combine the eggs, brown sugar, vanilla, and salt. Combine the dry ingredients with the cooled chocolate. Fold in the flour until just combined. Spread the batter evenly into the bottom of an 8 x 8 inch pan lined with parchment paper that overhangs the sides of the pan. Bake for 20-25 minutes or until the brownie looks dry and the edges start to pull away from the sides of the pan. Remove from the oven and allow to cool completely.

Caramel
4

Combine the caramel bits and evaporated milk in a bowl and microwave until completely melted. Pour on top of the cooled brownie and set in the freezer.

Nougat
5

Combine the sugar, evaporated milk, and butter in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Turn the heat down to medium and allow to boil without stirring for 5 minutes. If the mixture starts to turn dark in color, remove from heat immediately. The color should stay light and the consistency similar to sweetened condensed milk.

6

While the mixture is boiling, combine the marshmallow fluff and peanut butter together in a heat proof bowl. Slowly pour the hot nougat mixture into the bowl and whisk until homogenous. Spread the nougat on top of the solid caramel layer. Smooth the surface then return the brownie to the freezer.

Chocolate Top
7

Combine the chocolate chips and oil in a bowl and microwave until completely melted. (My mixture was a little on the runny side and super shiny, but it worked perfectly.) Pour the chocolate over top of the solid nougat layer and smooth the surface. Allow chocolate to set completely before serving.

Snickers Brownies

Thanks to Baked By An Introvert for the recipe!

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