I am not ashamed to tell you I am eating brownies from the pan as I type.
Not these brownies though.
These are snicker brownies.
These brownies deserve more than reruns of How I Met Your Mother and the dog stealing your slippers from your feet as you eat them.
They are the Emma Watson of brownies. (Yes I compared brownies to Emma Watson, lets breeze past it). They deserve a plate and a folk and silence. They command silence.
They are sticky, sweet, salty and rich and they are insanely delicious. I have yet to meet a single person who doesn’t like these snickers brownies. In fact I met a person who doesn’t like brownies, nuts or salted caramel (he’s out of my life now, I don’t need that kind of negativity) and he still ate these.
They have a soft brownie base, a crunchy sweet nugget filling, a salty caramel layer and a thick dark layer of fudgey chocolate.
There are so many ingredients and it takes a long time, but man, they are so worth it in a way so many things aren’t. Remember these are the Emma Watson of brownies (I couldn’t move on).
- 1 batch of brownies
- 1 Cup (250ml) Salted Caramel
- 1 batch of nugget
- Chocolate Gnache
- Salted Caramel: (makes 2 cups - use the rest on ice cream and thank me later)
- 450g (2 cups) caster sugar
- 170g (6 ounces) unsalted butter cut into cubes
- 250ml (1 cup) Double Cream - room temperature
- 1 Tablespoon Moldon salt
- 170g unsalted butter
- 225g (1 cup) caster sugar
- 130g (2/3 cup) brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons water
- 1 teaspoon instant espresso
- 75g (3/4 cup) cocoa
- 90g (3/4 cup) plain flour
- 55g (2 ounces) unsalted butter
- 225g (1 cup) caster sugar
- 60ml (¼ cup) evaporated milk
- 1½ cups marshmallow fluff (It's about one jar)
- 4 Tablespoons (¼ cup) creamy peanut butter
- 1 teaspoon vanilla extract
- 200g (1½ cups) salted peanuts, roughly chopped
- Dark Chocolate - chopped (I use Bournville, you could use 70% but I have a very unrefined pallet and much prefer a sweeter gnache.)
- 125ml (1/2 cup) Double Cream
- Place your largest sauce pan over a medium heat, add your sugar to the pan and allow to melt, you can stir and swirl, but once it starts to melt, your best to leave alone.
- You want your sugar to become a dark amber colour and if you have a sugar thermometer you want it to reach 350oF.
- Add in butter - it will bubble up and look scary. Whisk in butter as it melts.
- Remove from heat, add in cream, whisk consistently.
- Whisk in salt, and allow to cool completely.
- It sounds hard and burny, but trust me if your confident it's pretty easy.
- Pre-heat oven to 350oF/180oC/ Gas 4.
- Line a 8x8 inch brownie pan with grease-proof paper.
- In a large bowl, melt your butter, add both sugars and eggs and whisk.
- Whisk in vanilla, water, and espresso.
- Stir in cocoa and flour.
- Pour into brownie pan and bake in the centre of the oven for 20 minutes.
- Remove from the oven and allow to cool completely.
- I keep mine in the fridge.
- Melt the butter in a medium saucepan over medium heat.
- Add the sugar and evaporated milk, stirring until completely dissolved
- Bring to a boil and then reduce the heat to low and cook for 5 minutes. Keep an eye on it, stirring every minute or so, making sure it doesn't stick or colour.
- Take the pan from heat and add the marshmallow fluff, peanut butter, and vanilla and stir until smooth. Add in the peanuts. Let the nougat mixture cool to room temperature before using, it gets super sticky, fyi.
- In a microwave bowl, heat the cream, about two minutes in the microwave.
- Add in the chocolate and allow to melt. Give it a stir to help it along the way.
- Once the brownies are cool, spread the nugget evenly over the top. Allow to cool completely.
- Pour over 1 cup of salted caramel and again smooth over. Put this in the fridge for 30 minutes until firm.
- Once firm, pour over the ganche and spread evenly.
- Chill. Slice. Enjoy.
- I'd suggest making the salted caramel a couple of days ahead of time just to cut down on prep time, as the caramel needs to be cool.
- I also make the brownies the night before, again, just to spread the time of making them.
- It means like 30 minutes a night rather than a full 2 hours. I have no patients.
- The salted caramel and nugget recipe is from Brown Eyed Baker, she has step by step photos.