Fudgy brownies filled with chunks of melted Snickers, topped with homemade caramel and chunks of white, milk and dark chocolate.
Ingredients (makes 12 brownies)
For the brownies:
150g unsalted butter, soft at room temperature
175g good quality 70% dark chocolate
150g self-raising flour
225g caster sugar
2 large eggs, at room temp
3 x 46g Snicker bars
For the caramel topping:
1 x can condensed milk (396g)
50g unsalted butter, soft at room temperature
50g light muscavado sugar
For the topping:
50g milk/dark/white chocolate chunks
Preheat the oven to 180°C. Lightly grease and line a 23x23cm baking tin with greaseproof paper.
Start with the brownie layer. Gently melt the butter and chocolate in a glass bowl set over a pan of simmering water, or in the microwave in 20 second blasts. Once melted, remove from the heat and leave to cool. In a separate bowl whisk together the sugar and eggs until frothy. Pour in the melted butter chocolate mixture and the flour, and fold together until you have a thick mixture.
Transfer two-thirds of the brownie mixture into the baking tin and smooth it out into an even layer. Roughly chop the Snickers bars and scatter them over the brownie layer. Spoon the remaining brownie mixture on top and spread out into an even layer. Bake in the oven for 17-20 minutes, until the top is no longer shiny and the edges have started to crack. Leave to cool completely.
Now make the caramel. Put all the ingredients into a medium-sized saucepan. On a low to medium heat, melt until the sugar has completely dissolved and the caramel is smooth. Turn up the heat and bring the mixture to a boil, stirring all the time. Once it’s boiling, reduce the heat and simmer the caramel, stirring continuously, for approx. 15 minutes until it has thickened. Turn off the heat and leave the caramel to sit for 5 minutes to thicken up.
Pour the caramel on top of the brownies and spread it into an even layer. Leave to cool (approx. 20 mins) before scattering the chocolate chunks on top, cut into 12 and serve.