Combining brownies with a classic Snickers #cakerecipe #chocolate

Joining brownies with an exemplary Snickers bar results in an unfathomable sweet encounter. A thick triple chocolate brownie base, layered with gooey caramel, nutty marshmallow nougat, and bested with velvety chocolate.

A thick triple chocolate brownie base layered with gooey caramel, nutty marshmallow nougat, and beat with smooth chocolate, this brownie formula is unadulterated over the top wantonness!

This relieved up the sugar burden only a touch and added to the rich, dull chocolate shading.

These brownies start with untouched most loved base, with one minor change – a large portion of the semisweet chocolate is swapped out for unsweet chocolate.

A nutty marshmallow nougat layer goes over the caramel. Crunchy nutty spread, marshmallow cushion, and velvety nougat join to make this overwhelming layer.
Combining brownies with a classic Snickers #cakerecipe #chocolate
Also try our recipe Greek Yogurt Chocolate Berry Bark #desserts #cakerecipe

INGREDIENTS

  • For the brownies
  • 4 ounces (113 grams) semisweet chocolate, coarsely chopped
  • 4 ounces (113 grams) unsweet chocolate, coarsely chopped
  • 1/2 cup (113 grams) unsalted butter, cut into pieces
  • 3 tablespoons unsweetened cocoa powder
  • 3 large eggs, room temperature
  • 1 and 3/4 cups (368 grams) packed light brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup (130 grams) all-purpose flour
  • For the caramel layer
  • 1 and 1/2 cups (311 grams) caramel bits, or 30 unwrapped soft vanilla caramels
  • 1 tablespoon evaporated milk
  • For the nougat layer
  • 2/3 cup (134 grams) granulated sugar
  • 1/3 cup (80 milliliters) evaporated milk
  • 3 tablespoons unsalted butter
  • 1 cup (128 grams) marshmallow fluff
  • 3 tablespoons crunchy peanut butter, or creamy peanut butter
  • For the chocolate layer
  • 1 cup (170 grams) semisweet chocolate chips
  • 1 tablespoon vegetable oil

INSTRUCTIONS

  1. Make the brownie layer
  2. Preheat the oven to 350ºF. Line an 8x8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
  3. Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
  4. In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined. 
  5. Spread the batter evenly into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Cool the brownies in the pan on a wire rack.
  6. Make the caramel layer
  7. In a medium microwave-safe bowl, combine the caramels and evaporated milk. Heat on high for 2 minutes, stopping to stir every 30 seconds until the caramels have completely melted. Spread evenly over the top of the brownie layer. Place the pan in the freezer while you make the nougat layer.
  8. Make the nougat layer
  9. In a small saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium-high heat, stirring constantly. Turn the heat down to medium and continue to boil at a moderate rate without stirring for 5 minutes. If the mixture turns dark in color, you've boiled it for too long. It should be light in color and the consistency of sweetened condensed milk. 
  10. Meanwhile, in a medium heatproof bowl, combine the marshmallow fluff and peanut butter. Slowly pour the hot nougat mixture into the marshmallow fluff and peanut butter. Whisk until well combined. 
  11. Spread the nougat layer evenly over the top of the caramel layer. Place the pan in back into the freezer while you make the chocolate layer.
  12. Make the chocolate layer
  13. In a medium microwave-safe bowl, combine the chocolate chips and oil. Heat on high in increments of 15 seconds, stirring well between each one until the chocolate is melted and smooth. 
  14. Spread the chocolate evenly over the top of the nougat layer. Cover the pan loosely with aluminum foil and refrigerate for 2 hours. Lift the brownies out of the pan by the foil overhang and cut them into bars.
  15. Make ahead tip
  16. Brownies will keep for up to 1 week stored in an airtight container in the refrigerator.
  17. Brownies will keep for up to 3 months stored in an airtight container in the freezer. Thaw in the refrigerator overnight.

Read more our recipe Chocolate Toffee "Crack" #desserts #cakerecipe

Source : bit.ly/2MqJKGa

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