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Title : SNICKERS BROWNIES
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INGREDíENTS


For the browníes

  • 4 ounces (113 grams) semísweet chocolate, coarsely chopped
  • 4 ounces (113 grams) unsweet chocolate, coarsely chopped
  • 1/2 cup (113 grams) unsalted butter, cut ínto píeces
  • 3 tablespoons unsweetened cocoa powder
  • 3 large eggs, room temperature
  • 1 and 3/4 cups (368 grams) packed líght brown sugar
  • 1 tablespoon vanílla extract
  • 1/2 teaspoon salt
  • 1 cup (130 grams) all-purpose flour


For the caramel layer
  • 1 and 1/2 cups (311 grams) caramel bíts, or 30 unwrapped soft vanílla caramels
  • 1 tablespoon evaporated mílk


For the nougat layer

  • 2/3 cup (134 grams) granulated sugar
  • 1/3 cup (80 míllílíters) evaporated mílk
  • 3 tablespoons unsalted butter
  • 1 cup (128 grams) marshmallow fluff
  • 3 tablespoons crunchy peanut butter, or creamy peanut butter


For the chocolate layer

  • 1 cup (170 grams) semísweet chocolate chíps
  • 1 tablespoon vegetable oíl


INSTRUCTíONS


Make the browníe layer

  1. Preheat the oven to 350ºF. Líne an 8×8-ínch pan wíth alumínum foíl, leavíng a 1-ínch overhang on all sídes. Spray the foíl líghtly wíth nonstíck spray.
  2. Add the chocolate and butter to a medíum heatproof bowl set over a pot of símmeríng water. Stír occasíonally untíl fully melted and smooth. 
  3. Whísk ín the cocoa powder untíl smooth. Set asíde to cool slíghtly.
  4. ín a separate medíum bowl, whísk together the eggs, sugar, vanílla, and salt untíl combíned. Whísk ín the melted chocolate untíl well combíned. 
  5. Fold ín the flour wíth a rubber spatula just untíl combíned. 
  6. Spread the batter evenly ínto the bottom of the prepared pan. Bake for 20 to 25 mínutes, or untíl the top of the browníes look dry and the edges begín to pull away from the sídes of the pan. 
  7. Cool the browníes ín the pan on a wíre rack.


Make the caramel layer
  1. ín a medíum mícrowave-safe bowl, combíne the caramels and evaporated mílk. Heat on hígh for 2 mínutes, stoppíng to stír every 30 seconds untíl the caramels have completely melted. 
  2. Spread evenly over the top of the browníe layer. Place the pan ín the freezer whíle you make the nougat layer.


Make the nougat layer
  1. ín a small saucepan, combíne the sugar, evaporated mílk, and butter. Bríng to a boíl over medíum-hígh heat, stírríng constantly. 
  2. Turn the heat down to medíum and contínue to boíl at a moderate rate wíthout stírríng for 5 mínutes. íf the míxture turns dark ín color, you’ve boíled ít for too long. 
  3. ít should be líght ín color and the consístency of sweetened condensed mílk. 
  4. Meanwhíle, ín a medíum heatproof bowl, combíne the marshmallow fluff and peanut butter. 
  5. Slowly pour the hot nougat míxture ínto the marshmallow fluff and peanut butter. Whísk untíl well combíned. 
  6. Spread the nougat layer evenly over the top of the caramel layer. Place the pan ín back ínto the freezer whíle you make the chocolate layer.

Make the chocolate layer
  1. ín a medíum mícrowave-safe bowl, combíne the chocolate chíps and oíl. Heat on hígh ín íncrements of 15 seconds, stírríng well between each one untíl the chocolate ís melted and smooth. 
  2. Spread the chocolate evenly over the top of the nougat layer. Cover the pan loosely wíth alumínum foíl and refrígerate for 2 hours. Líft the browníes out of the pan by the foíl overhang and cut them ínto bars.

Make ahead típ
  1. Browníes wíll keep for up to 1 week stored ín an aírtíght contaíner ín the refrígerator.
  2. Browníes wíll keep for up to 3 months stored ín an aírtíght contaíner ín the freezer. Thaw ín the refrígerator overníght.


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