Snickers Brownies

Snickers Brownies:

taken from Baked in America, Outsider Tart

225g , plain flour
¾ tsp, baking powder

½ tsp, bicarbonate of soda

½ tsp, kosher salt

175g, peanut butter (crunchy or smooth)

unsalted butter, softened

115g, unsalted butter, softened

225g, sugar

225g, light brown sugar

3, large eggs

¾ tsps, vanilla extract

175g, salted peanuts

250g, semi-sweet chocolate chips

mini marshmallows

50g mini marshmallows

Pre-heat oven to 180*C/350*F/gas mark 4

Whisk together the dry ingredients. Set aside. Cream the peanut butter, butter and both sugars until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla. Slowly beat in dry ingredients until just combined. Fold in remaining ingredients. Spread evenly in a prepared pan. (I don’t have a “brownie” pan; which is usually about 12x9x2in/30x23x5cm) So, I had two pans for these.

Bake for 40 minutes (I didn’t adjust the time even though I used smaller pans as they were thicker. Just watch them)

For the topping:

225g, sugar

120ml, double cream

60g, butter

60g, salted peanuts, chopped

Combine sugar and 4fl oz/120ml/ ½ cup of water in a heavy saucepan. Whisk to dissolve the sugar and then bring to a medium simmer.As the mixture heats brush with a wet pastry brush to remove any crystals that have formed, do not stir. Shake the pan to mix it, but do not stick a spoon in there and stir (direct instructions from the authors!)

Once the mixture takes on a caramel color, watch it closely (very important as it burns very easily!)  You want a deep amber color. Could take up to 20 minutes. Bubbling will slow down as it finishes.

Remove from the heat and slowly whisk in the cream. Add a little, then a little more, you’ll see why!! It’ll save you from having to start over and cleaning up a big mess!

Once it settles down whisk in the butter until creamy and smooth. Cool and then pour on top of brownies then sprinkle on the chopped peanuts!!