Name: Snickers Brownies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1.5 cups all-purpose flour (plus more for dusting); 1 tablespoon cornstarch; 0.33 cup Dutch-processed cocoa powder; 0.5 teaspoon baking powder; 0.25 teaspoon kosher salt; 4 large eggs (room temperature); 2 cups granulated sugar; 0.75 cup unsalted butter (1 ½ sticks, room temperature); 2 teaspoons vanilla extract; 0.25 cup unsalted butter (for nougat layer); 1 cup granulated sugar (for nougat layer); 0.25 cup heavy whipping cream (for nougat layer); 0.25 cup creamy peanut butter (for nougat layer); 1 jar marshmallow fluff (for nougat layer); 1 teaspoon vanilla extract (for nougat layer); 2 cups salted peanuts (for nougat layer); 1 bag caramel bits (11 ounces); 0.25 cup heavy whipping cream (for caramel topping); 2 cups milk chocolate chips (for final layer); 1 teaspoon vegetable oil (for final layer)

Description

Deliciously fudgy brownies layered with nougat, caramel, and peanuts, inspired by Snickers candy bars.

Ingredients

Scale

1.5 cups all-purpose flour (plus more for dusting)
1 tablespoon cornstarch
0.33 cup Dutch-processed cocoa powder
0.5 teaspoon baking powder
0.25 teaspoon kosher salt
4 large eggs (room temperature)
2 cups granulated sugar
0.75 cup unsalted butter (1 ½ sticks, room temperature)
2 teaspoons vanilla extract
0.25 cup unsalted butter (for nougat layer)
1 cup granulated sugar (for nougat layer)
0.25 cup heavy whipping cream (for nougat layer)
0.25 cup creamy peanut butter (for nougat layer)
1 jar marshmallow fluff (for nougat layer)
1 teaspoon vanilla extract (for nougat layer)
2 cups salted peanuts (for nougat layer)
1 bag caramel bits (11 ounces)
0.25 cup heavy whipping cream (for caramel topping)
2 cups milk chocolate chips (for final layer)
1 teaspoon vegetable oil (for final layer)

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Instructions

Preheat oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing or lining it with parchment paper and dusting with flour.
Sift together flour, cornstarch, cocoa powder, baking powder, and kosher salt in a bowl.
In a large mixing bowl, beat eggs and granulated sugar until fluffy. Gradually add unsalted butter and vanilla extract, mixing well.
Combine the dry ingredient mixture with the wet ingredients until just combined.
Pour batter into prepared pan and bake for 25-30 minutes until a toothpick comes out with moist crumbs. Let cool.
Prepare the nougat layer: Melt unsalted butter in a saucepan, stir in granulated sugar and heavy whipping cream, bring to a boil, and cook for 5 minutes until thickened. Stir in peanut butter, marshmallow fluff, vanilla extract, and fold in peanuts.
Spread nougat mixture over cooled brownies.
Make the caramel topping by melting caramel bits with heavy whipping cream in a saucepan until smooth, then pour over nougat.
For the final layer, melt chocolate chips with vegetable oil and pour over caramel, spreading evenly.
Let cool at room temperature for 1 hour or refrigerate for 30 minutes before cutting into squares.

Notes

Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg