Another bit of procrastination baking, these came about when W left me alone in his flat for the entire day. He came back to moan about the fact that I’d depleted his chocolate supplies, though once he realised I hadn’t just eaten then all he came around quite nicely…
I did come up against a few difficulties whilst baking these. Mainly the oven, which is pretty dreadful in his flat (nothing to do with the flat that I failed to turn it on at the wall!). It resulted in these being a little overbaked, the ultimate brownie sin. Microwaved, though, these turned out pretty good! I had also planned on having the snickers layer in the middle, but managed to pour all the mix into the tin before remembering. Revision scrambling the brain you see!
These are based on my ‘storecupboard’ brownie recipe, using cocoa as the base rather than tediously melting bars of chocolate. In fact, the recipe is exactly the same – just doubled and topped with slices of snickers. I’m prepared to bet that swirling through a spoon or two of peanut butter would go down quite nicely too…
- 140g salted butter, melted (coconut oil also works, though does make the brownie slightly oiler)
- 225g sugar
- 75g cocoa powder (I’ve been using some raw, unprocessed, unrefined stuff – it’s insanely rich and chocolatey!)
- 1 teaspoon vanilla extract
- 2 eggs
- 70g flour
- 3-4 snickers bars, sliced
Make up the brownie batter based on this recipe. Decide whether you want a gooey layer of snickers sandwiched between brownie, or a more crunchy caramelised layer on top. For the former, spread half the batter in a greased/lined tin, top with the snickers, then spread over the remaining batter. And for the latter? Tip all the batter in, spread evenly, top with the snickers. Bake for around 25 minutes at 180C, and cool completely before cutting. Perfect warm with a little ice-cream.
Are you a peanut-chocolate-combo fan? What would be your favourite chocolate bar to bake into brownies?