These are seriously good brownies - the perfect mix of chocolate and gooey caramel with the peanuts adding a hint of texture. Flash freezing the snickers pieces before adding to the mixture helps keep all the nougaty, caramel goodness together rather than disappearing into the bake. I whipped them up one Saturday morning and by Sunday afternoon they’d all been eaten…
Here’s the recipe to make some for yourself, you won’t regret it!
150g margarine or butter
200g caster sugar
100g plain flour
75g cocoa powder
150g snickers bars, chopped into pieces
Chop the snickers bars into small pieces and lay apart on a baking tray, put in freezer to flash freeze.
Preheat the oven to 150°C/140°C fan/300F/Gas Mark 2.
Grease a 25.5cm x 15cm baking tin or a 20cm square tin.
Cream the margarine (or butter) and sugar together.
Beat in the eggs then fold in the flour and cocoa.
Stir in the chocolate.
Spoon the mixture into the tin and cook for about 35 mins.
Cut into squares while still hot then remove from the tin once cool.
It's official all brownies should have snickers in them.