Snickers Brownies
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 10 minutes
Cooking time: 35 minutes
- 90g/3.2ozs. butter
- 225g/8ozs milk chocolate (couverture)
- 3/4 cup caster or superfine sugar
- 2 eggs, at room temperature
- 1/2 cup buckwheat flour
- 1/2 cup smooth peanut butter
- 1/2 cup salted roasted peanuts plus 1/4 cup to sprinkle on top
- 3 Snickers Bars, chopped up
- 1/3 cup salted caramel or dulce de leche with some flakes of salt
Step 1 - Preheat oven to 160C/320F. Line a 20x20cm or 8x8 inch baking tin with parchment. In a saucepan melt the butter completely. Add the chocolate and and melt completely. Remove the pan from the heat and add the sugar and stir. Add the eggs one at a time, incorporating them after each addition.
Step 2 - Add the buckwheat flour and stir vigorously with a spatula or wooden spoon until thickened - about 3-4 minutes. Add in the peanut butter and stir until swirled through evenly-ish. Mix in the 1/2 cup of salted peanuts and one and a half of the Snickers bars and scoop into the prepared tin.
Step 3 - Bake for 35 minutes. The top should have a smooth crust. Allow to cool for 30 minutes. Top with the remaining Snickers bar pieces, 1/4 cup peanuts and drizzle with salted caramel.