‘Snickers’ satisfaction? Damn straight it is!

I really wanted to share another slow cooking recipe this week, because I’m utterly obsessed with that type of cooking now the weather has turned. Adelaide went from a week of mid to high 20’s to mid to high teens in a matter of a day. I had everything all planned out and ready to go, until I received this month’s issue of Delicious magazine. I’m doing the quick flick through, ‘oooooooh’ing and ‘aaaahhhhhh’ing over the wonderful recipes, when a particular recipe stops me dead in the tracks. My jaw drops open and I gasp in amazement. I see the words ‘Snickers brownie’ and everything else disappears into a haze. Stuff the slow cooking, I need to make these brownies! These brownies don’t contain proper Snickers. I didn’t cut up any Snickers bars and chuck them into the brownie batter. Instead, these brownies are inspired by Snickers; more of a deconstructed version. Nonetheless, I think this recipe is pretty cool and the results were very satisfying indeed. Well worth putting aside the slow cooking recipe! This recipe makes about 18 brownie squares.

‘Snickers’ satisfaction brownies
1½ cups (225g) plain flour
¾ tsp baking powder
½ tsp bicarbonate of soda
²/3 cup (200g) smooth peanut butter
125g unsalted butter, softened and chopped
1 cup (220g) caster sugar
1 firmly packed cup (220g) brown sugar
3 eggs
1 tsp vanilla extract
250g dark chocolate chips
50g vanilla marshmallows, halved then quartered
200g salted peanuts, roughly chopped

Caramel topping
200g caster sugar
200ml double cream (thickened)
50g unsalted butter, chopped

Preheat oven to 180°C (fan forced). Line a 22cm x 32cm x 5cm-deep non-stick baking pan with baking paper.

Sift the flour, baking powder, bicarbonate of soda and ½ tsp salt into a bowl. In a separate bowl, beat the peanut butter, butter and sugars with an electric beater on medium speed (I used my Kitchen Aid stand mixer on setting 3) for 1-2 minutes until smooth.

Add the eggs, one at a time, beating well after each one, then beat in the vanilla extract.

Reduce speed to low (setting 1 on the KitchenAid stand mixer), then beat in the flour mixture until just combined. Add in the chocolate chips, marshmallows and three-quarters of the peanuts, and fold in until just combined.

Spread the batter into the prepared pan and bake for 40-45 minutes until golden, and a skewer inserted into the middle comes out clean. Leave the brownies to cool in the pan until it cools down to room temperature, then chuck the pan in the fridge for 1-2 hours to firm up.

To make the caramel topping, place the sugar, 1 tsp salt and 200ml of water into a saucepan over low heat, stirring until the sugar dissolves. Increase the heat to medium-high and bring to the boil, swirling the pan occasionally. Use a wet pastry brush to brush down the sides of the pan if you see any sugar crystals forming. Cook for 6 minutes, or until you get a light golden caramel. Remove from heat and gradually pour in the cream, whilst stirring to combine. Add the butter and stir until smooth, then leave to cool slightly.

Pour the caramel over the brownies and spread out to the edges. Sprinkle the top with the remaining one-quarter of the nuts and allow to set for 1 hour. Cut into squares to serve.

Note: I’ve only made slight adjustments to the original recipe to make the recipe. For example, I used a little more peanut butter than the original recipe because a small jar was 200g and it would’ve been ridiculous to leave a teaspoon of peanut butter left in the jar. I cut up larger marshmallows rather than using mini marshmallows, because I had the large ones already in my pantry, and it seemed silly to but a 250g packet of mini marshmallows when all I needed was 50g. Otherwise, I followed the original recipe as printed. If you would like access to the original recipe, it is in this month’s (June) issue of Delicious magazine. It’s a fantastic magazine with wonderful recipes. If you’re a regular reader of my blog, you’ll see that I make plenty of dishes from this magazine. It should also be noted, that this is my genuine opinion about the magazine and I am in no way affiliated with the magazine or its publishers.

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