Snickers Brownies

A thick triple chocolate brownie base layered with gooey caramel, nutty marshmallow nougat, and topped with creamy chocolate, this brownie recipe is pure over the top decadence!

Today’s recipe uses my most favorite brownie base. I used it for these chocolate orange brownies and chocolate cherry brownies.

Because these brownies are four layers of pure sweetness, I swapped some of the semisweet chocolate for unsweet chocolate in the brownie base. This lightened up the sugar load just a tad and added to the rich, dark chocolate color.

Ingredients

• US Cups - Metric
• For the brownies
• 4 ounces semisweet chocolate coarsely chopped
• 4 ounces unsweet chocolate coarsely chopped
• 1/2 cup unsalted butter cut into pieces
• 3 tablespoons unsweetened cocoa powder
• 3 large eggs room temperature
• 1 and 3/4 cups packed light brown sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• For the caramel layer
• 1 and 1/2 cups caramel bits or 30 unwrapped soft vanilla caramels
• 1 tablespoon evaporated milk
• For the nougat layer
• 2/3 cup granulated sugar
• 1/3 cup evaporated milk
• 3 tablespoons unsalted butter
• 1 cup marshmallow fluff
• 3 tablespoons crunchy peanut butter or creamy peanut butter
• For the chocolate layer
• 1 cup semisweet chocolate chips
• 1 tablespoon vegetable oil

Instructions

1. Make the brownie layer
2. Preheat the oven to 350ºF. Line an 8x8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
3. Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
4. .............................

for full instruction please see : www.bakedbyanintrovert.com

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