You are only as old as you feel.
One of those sayings that is suppose to give hope to people who are afraid of getting old that if you are 50 odd it doesn't matter if you still feel 25! However, there are times that it could mean the opposite. I am going to be 33 in about a week and right now at the moment I feel like I'll be turning 53! Maybe 103?
I feel like I've lived a million lifetimes and I could do with a good nap.
Then after my nap I'll get up and binge watch the new series of TMNT with my girls, maybe thrown in a bit of My Little Pony Friendship is Magic and feel about 8 again!
Anyway, May is a busy month of birthday's not only do I have a May birthday it was a good friend's birthday last week. He loves Snickers and I had all these ideas and thoughts on how I was going to make him a Snicker like cake.
Then I just thought you know what brownies taste great with chocolate bars in them so that's what I did and I was right. It's not very often that happens, me being right about something, especially at the moment, but this time I can definitely say I got it right.
I have made these brownies a million times in a million different ways and they have turned out great every time. The recipe originated from a special edition of a Good Food magazine a few years back and the caramel sauce comes from the Outsider Tart
Baked in America cookbook.
Snicker (stuffed) Brownies:
150g dark chocolate, broken up
150g milk chocolate, broken up
250g salted butter
400g light muscovado sugar
4 large eggs
140g plain flour
50g cocoa powder
8 Snicker bars
Preheat oven to 180C/gas4 and line an 8in square pan with parchment paper. Line the 8 Snicker bars on the bottom. I didn't want mine touching so spaced them out a bit. But line them up however you want!
Very gently melt both chocolates with the butter and sugar in a medium saucepan. Just before the chocolate is completely melted, take off the heat and gently stir until it’s completely melted.
Then add the eggs one at a time to the melted chocolate mixture. Sift the flour and cocoa powder into the pan and stir until just combined.
Gently pour the mixture over the Snicker bars and bake in the pre-heated oven for a minimum of 35 minutes. As these are bit fatter they may need an extra five minutes. Up to you though! Leave to cool as you make the caramel sauce.
225g sugar
120ml water
120ml double cream
60g butter
100g salted peanuts, chopped
Combine sugar and water in a heavy saucepan. Gently whisk before placing the saucepan on a low heat. Once it is on the heat it is important you do not stir it. Swirling the pan is okay, just don't put a spoon in and stir. As the mixture heats brush with a wet pastry brush to remove any crystals that have formed.
When making caramel it's important to stay close by as it go from clear, to a beautiful amber color, to burnt in a matter of seconds. I suggest keeping it on a low heat which means it can take about 20 minutes or so. Once the mixture takes on an amber/caramel color take it off the heat and add a little bit of the cream and whisk it in. It will bubble up so be careful! Then continue to whisk the cream in little by little until combined. Add the butter and whisk until smooth. Cool slightly before pouring on top of the cooled brownies. Sprinkle over the chopped peanuts and leave to cool in the fridge for about an hour.
For more treat filled brownies check these out:
Slow Cooker Crunchie Brownies from BakingQueen74
Caramel Egg Brownies from Lovely Appetite
