Snickers Brownies | Fudgy Brownies with Caramel and Peanuts скачать в хорошем качестве

Snickers Brownies | Fudgy Brownies with Caramel and Peanuts

Dark, fudgy brownies with swirls of homemade caramel, topped with a light, fluffy peanut butter frosting with chopped peanuts, chocolate and more caramel on top; these Snickers brownies are like a Snickers candy bar cranked up to an 11. Ingredients (Makes one 9x9 inch (23x23 cm) pan) Caramel Water ¼ cup (60 mL) Sugar 1 cup (200 g) Heavy Cream ⅓ cup (80 g) Butter 3 tbsp (42 g) Vanilla 1 tsp (5mL) Salt ½ tsp (3 g) Brownies Butter ½ cup (113 g) Chocolate, 60% cacao, chopped 3 oz (85 g) Sugar 1 cup (200 g) Cocoa powder ¼ cup (30 g) Salt ¼ tsp (2 g) Eggs 2 Large Vanilla 1 tsp (5mL) Flour ⅔ cup (80 g) Peanut Butter Frosting Peanut Butter ½ cup (136 g) Powdered Sugar 3 tbsp (23 g) Heavy Cream ½ cup (120 g) Vanilla ½ tsp (2.5 mL) Salt ⅛ tsp Toppings Peanuts, roasted, salted, chopped ¾ cup (110 g) Chocolate, chopped 2 oz (56 g) Directions 1. To make the caramel, pour the water, sugar and salt into a large saucepan. Cover and bring to the boil over medium-high heat. Cook, covered, until sugar is completely dissolved, and mixture is clear (about 3-5 minutes). Uncover and continue to cook until the sugar starts to turn a pale golden color (3-5 minutes). Reduce heat to medium-low and continue to cook (swirling saucepan occasionally to cook evenly) until caramel is light amber and registers about 350° F (178° C) (2-3 minutes). Remove from heat, add cream and stir until incorporated (mixture will bubble up). Stir in butter and vanilla until combined. Transfer caramel to a heat safe bowl and set aside. 2. Preheat oven to 350°F (178° C). Line a 9x9 inch (23x23 cm) square pan with parchment paper. 3. Melt butter and chocolate together. Add the sugar, cocoa powder and salt. Stir until the mixture is well combined and smooth. Add the eggs and vanilla to the chocolate mixture and stir until smooth. Stir in flour until just incorporated. 4. Pour two thirds of the batter into prepared pan and spread evenly. Drizzle most of the caramel over the batter (reserve ¼ cup for the topping). Top caramel with spoonfuls of the remaining brownie batter. Use a skewer to swirl the caramel into the batter. Bake for 20-22 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool before frosting. 5. To make the peanut butter frosting, beat peanut butter, vanilla, extract, salt and powdered sugar until light and fluffy. Add the heavy cream in a little at a time and beat until incorporated. Once all of the heavy cream has been added, beat on high for 2-3 minutes until stiff peaks. 6. To assemble the brownies, spread the peanut butter cream over the cooled brownies. Sprinkle the chopped peanuts and chocolate on top. Drizzle the remaining caramel on top. Refrigerate 2 hours. Timestamps 0:00 Intro 0:15 Make homemade caramel 0:57 Make brownie batter 2:47 Swirl caramel and brownie together 3:19 Bake the brownies 3:30 Make the peanut butter frosting 4:19 Top with peanuts, caramel, and chocolate 4:39 Cut and eat