Makes 20
These Snickers Brownies are next level – dark, fudgy, delicious and packed with roasted nuts and caramel. Of course, it’s not the first time I’ve baked my chocolate bars in to a brownie, these Snickers Brownies are part of a chocolate bar brownie trilogy, the other parts being these tantalising Twix Brownies and these mars-vellous Mars Bar Brownies.
When I was growing up a Snickers bar was called a Marathon. It took me years to get used to the name change but whatever you call these bars of nutty caramelly delicious, I just can’t resist them. It appears that Snickers bars have universal appeal. Before we came to live in Australia we came on an extended holiday and our friend Ria stayed in our flat. A few days after moving in, she heard running in the loft, it sounded like an athlete was olympic training. We thought that maybe her imagination was working overtime, but the rooftop athletics continued when we got home. It turned out that a squirrel had turned our loft into it’s play pen and apart from his athleticism, he was also rather partial to chewing vital domestic wiring and infrastructure. The squirrel was on borrowed time when we called in the pest control guy who said he could catch him with a trap and a Snickers bar. I thought the whole Snickers thing was very dubious but it worked a treat, for us anyway, the squirrel not so much!
Funnily enough, I’ve just finished a wonderful book, Britt Marie Was Here where the main character feeds a rat, with yes, you guessed it a Snickers bar! It seems that Snickers is the chocolate of choice for all creatures great and small!
I’ve updated this recipe with traditional instructions, a reduction in sugar and a tweaking of the recipe. These days, I prefer to cut the Snickers into chunks and fold them through the brownie batter, so that there are mini delicious chunks in every brownie bite. The nuts go extra toasty, the caramel goes all gooey and the whole thing is just one giant chocogasm (and yes, a chocogasm is totally a thing!)
Have you ever had uninvited guests in your home? What’s your favourite chocolate bar?
Ingredients
150g raw sugar
150g butter
75g cocoa
1 teaspoon vanilla extract
3 eggs
75g plain flour
3-4 Snickers bars (150g-200g)
How to – Traditional
- Preheat oven to 180 C / 160C fan-forced. Grease a 20cm square tin and line with baking paper.
- Cut the Snickers bars in half (from top to bottom) and then roughly chop into 1cm squares.
- Melt the butter in a small pan or in microwave and then remove from heat. Stir in cocoa and beat until smooth. Set aside to cool.
- In a separate bowl, whisk the eggs and sugar until light and fluffy.
- Add the cooled cocoa mixture and stir in the vanilla extract.
- Sift the flour over the top of the chocolate mixture and fold with a metal spoon and a figure of 8 movement. Fold in the chopped Snickers.
- Pour mixture into prepared tin and level the top.
- Bake for about 30 minutes until there is a dull crust and the sides are coming away from the edge of the tin.
- Cool in tin and cut into squares.
How to – Thermomix
- Preheat oven to 180C/160C fan-forced. Grease a 20cm square tin and line with baking paper.
- Cut the Snickers bars in half (from top to bottom) and then roughly chop into 1cm squares.
- Mill the sugar for 10 seconds on speed 9.
- Add the butter and cocoa into the TM bowl and melt for 5 minutes on speed 2 at 60 degrees. Check that the mixture is melted.
- Add the eggs and vanilla and mix for 10 seconds on speed 4.
- Add the flour and mix for 10 seconds on speed 4. Scrape down the sides and base of the bowl and mix for a further 5 seconds on speed 4
- Spoon half the mixture into the tin and carefully place the Snickers bars on top. I arranged them in three lines but you don’t have to be too precious about the pattern. They’ll taste delicious whatever way you do it!
- Add the remaining mixture to cover.
- Bake for about 30 minutes until there is a dull crust and the sides are coming away from the edge of the tin.
- Cool in tin and cut into squares.
