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Snickers Brownies

Combining brownies with the classic Snickers bar produces an amazing dessert experience. Three-layer thick brown base, coated with sticky caramel, marshmallow nougat, and creamy brown top.

Brownies Homemade Snickers Recipe
After you try this from the top Snickers Brownies, you will be hooked!

A thick, three-layer chocolate base coated with sticky caramel, spicy marshmallow narshat, and topped with chocolate cream, this brownie recipe is pure above the top decadence!
Each layer needs to be arranged before adding the next one. Therefore, the process of assembling brownies takes time. But believe me, it is very valuable.

Be sure to read the entire recipe before you begin, so you know what to expect with each step.

This brownie starts with an all-time favorite base, with one small adjustment - half of the semisweet chocolate is substituted for unsweetened chocolate.

This recipe is very good when you want to submerge your teeth into thick, fudgy brownies. I turn my head whenever I have a desire for chocolate.

Very solid and fudgy, with a dark chocolate flavor. You will love the wealth of these brownies!

For brownies

  • 4 ounces of semisweet chocolate, roughly chopped
  • 4 ounces of sugarless chocolate, roughly chopped
  • 1/2 cup unsalted butter, chopped
  • 3 tablespoons of unsweetened cocoa powder
  • 3 large eggs, room temperature
  • 1 3/4 cup packed in pink sugar
  • 1 tablespoon of vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour

For caramel coating

  • 1 1/2 cups of caramel beetroot, or 30 soft, unpeeled vanilla caramel
  • 1 tablespoon of evaporated milk

For nougat coating

  • 2/3 cups of granulated sugar
  • 1/3 cup of evaporated milk
  • 3 tablespoons of unsalted butter
  • 1 cup of marshmallow feathers
  • 3 tablespoons of crispy peanut butter, or creamy peanut butter

For chocolate coating

  • 1 cup of semisweet chips
  • 1 tablespoon of vegetable oil

Make a layer of brownies

  1. Preheat the oven to 350ºF. Align the 8x8 inch pan with aluminum foil, leaving 1-inch overhangs on all sides. Spray the foil lightly with a non-stick spray.
  2. Add chocolate and butter to a medium heat-resistant bowl placed on a saucepan of boiling water. Stir occasionally until completely melted and smooth. Beat chocolate powder until smooth. Set aside to be rather cold.
  3. In a separate medium bowl, beat the eggs, sugar, vanilla, and salt until mixed. Beat in melted chocolate until well blended. Fold flour with a rubber spatula until mixed.
  4. Spread the mixture evenly to the bottom of the baking sheet that has been prepared. Bake for 20 to 25 minutes, or until the top of the brownies look dry and the edges start to move away from the sides of the pan. Chill the brownies in a skillet on a wire rack.

Make caramel coating

  1. In a microwave-safe bowl, combine caramel and evaporated milk. Heat it on high heat for 2 minutes, stopping to stir every 30 seconds until the caramel has completely melted. Spread evenly over the brownie layer. Place the pan in the freezer when you make a layer of nougat.

Create a nougat layer

  1. In a small saucepan, mix sugar evaporated milk, and butter. Then boil over medium to high heat, stirring constantly. Reduce the heat to medium and continue to boil at a moderate level without stirring for 5 minutes. If the mixture turns dark, you've boiled it for too long. It must be light-colored and the consistency of sweetened condensed milk.
  2. Meanwhile, in a medium heat-resistant bowl, mix the marshmallow fur and peanut butter. Slowly pour the hot nougat mixture into the marshmallow fur and peanut butter. Beat until evenly mixed.
  3. Spread the nougat layer evenly over the caramel layer. Place the pan back in the freezer when you make the chocolate layer.

Make a layer of chocolate

  1. Using a microwave-safe bowl, combine the oil and the chocolate oil chip. Heat up high with an additional 15 seconds, stirring evenly between each until the chocolate is melted and smooth.
  2. Spread the chocolate evenly over the nougat layer. Cover the pan loosely with aluminum foil and let it cool for 2 hours. Lift the brownies out of the pan by hanging foil and cut into bars.
This recipe is inspired by baked by an introvert and Better Homes and Gardens

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