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.
It was my house mates 21st this weekend and we decided to throw an alcoholic tea party… cocktails in teapots, bunting, cucumber sandwiches and of course, an excessive amount of baked goods!
One of my bakes included these deliciously indulgent triple chocolate Munchie brownies. If you’ve never heard of Munchies before, the best way to describe them is as little squares of dark chocolate filled with caramel and biscuit – what’s not to like?
I whipped up my tried and tested brownie mixture and added white chocolate chunks, milk chocolate chunks and of course..Munchies.
These brownies will satisfy any chocoholics craving and are the perfect bake for any occasion. Enjoy!
Ingredients (makes 12 brownies) 150g unsalted butter, soft at room temperature
170g good quality dark chocolate
2 medium eggs, at room temperature
225g caster sugar
180g self-raising flour
50g white chocolate, cut into small chunks
50g milk chocolate, cut into small chunks
1 sharing bag of Munchies (126g)- I bought mine here
Preheat the oven to 180°C. Lightly grease and line a 23cm square tin with grease proof paper or use a silicone baking tin.
Gently melt the butter and chocolate in a bowl set over a pan of water on a low heat. Once melted leave on the side to cool.
In a separate bowl whisk together the sugar and eggs until frothy. Pour in the cooled chocolate and butter mixture and add the flour. Fold together until you have a thick chocolate mixture.
Add the milk and white chocolate chunks and the Munchies and fold together until incorporated into the mixture. Now spoon the mixture into the prepared tin, pushing it into all the corners, and smooth it out with a knife.
Bake for approx. 25 minutes until the top is starting to crack. (Depending on your oven they may take a bit longer, test the brownies by inserting a knife into the middle and if it comes out covered in chocolate put them back in. If the knife comes out almost clear and the top of the brownies are cracking then remove from the oven and leave to cool- brownies will continue to cook a little as they cool).
Cool completely before cutting into 12 squares and serving. Brownies will keep in an airtight container at room temperature for up to 4 days.