This is heaven on a plate. Specailly if you are a chocaholic like me. Salted caramell and peanuts on top makes it even better.
Snickersbrownie with salted peanut caramel
24 mini/12 regular
4 oz unsweetened chocolate; coarsely chopped
3/4 cup butter
1 1/4 cups sugar
3 large eggs
1 tsp vanilla extract
1/4 tsp salt
1 cup all-purpose flour
1 large Snickers bar
Topping
15 individually wrapped caramel candies
2 tbsp heavy cream
1/2 cup salted peanuts
Preheat oven to 350 degrees. Put paper cups in nonstick miniature or regular muffin tin.
Cut Snickers bar in 12 or 24 pieces. Put in the freezer for 15 minutes.
In a little saucepan, melt the butter. Then add chopped chocolate and stir until melted.
Pour then mixture into a bowl. Whisk in sugar, eggs (one at a time), vanilla and salt.
Gradually add in sifted flour, stir until just combined.
Using a small cookie scoop (about 2 teaspoons), scoop the brownie batter into the prepared miniature
muffin tin. If using regular size tin, fill cup 3/4 full.
Place a Snickers piece into the center of each muffins. Do not worry about covering the Snickers with batter.
Bake brownies for 10-12 minutes for mini or 15-16 minutes for regular, the edges will look set. Do not over bake. Let cool in the tin on a wire rack until completely cold.
Caramel topping
Place the caramels and heavy cream in a microwave-safe bowl.
Microwave on half power in 20 sec. increments until the caramels begin to melt; stir frequently.
Continue warming and stirring the caramels until you have a smooth, creamy mixture.
Place a few peanuts into the center of each brownie bite and drizzle the caramel sauce over the peanuts.
24 mini/12 regular
4 oz unsweetened chocolate; coarsely chopped
3/4 cup butter
1 1/4 cups sugar
3 large eggs
1 tsp vanilla extract
1/4 tsp salt
1 cup all-purpose flour
1 large Snickers bar
Topping
15 individually wrapped caramel candies
2 tbsp heavy cream
1/2 cup salted peanuts
Preheat oven to 350 degrees. Put paper cups in nonstick miniature or regular muffin tin.
Cut Snickers bar in 12 or 24 pieces. Put in the freezer for 15 minutes.
In a little saucepan, melt the butter. Then add chopped chocolate and stir until melted.
Pour then mixture into a bowl. Whisk in sugar, eggs (one at a time), vanilla and salt.
Gradually add in sifted flour, stir until just combined.
Using a small cookie scoop (about 2 teaspoons), scoop the brownie batter into the prepared miniature
muffin tin. If using regular size tin, fill cup 3/4 full.
Place a Snickers piece into the center of each muffins. Do not worry about covering the Snickers with batter.
Bake brownies for 10-12 minutes for mini or 15-16 minutes for regular, the edges will look set. Do not over bake. Let cool in the tin on a wire rack until completely cold.
Caramel topping
Place the caramels and heavy cream in a microwave-safe bowl.
Microwave on half power in 20 sec. increments until the caramels begin to melt; stir frequently.
Continue warming and stirring the caramels until you have a smooth, creamy mixture.
Place a few peanuts into the center of each brownie bite and drizzle the caramel sauce over the peanuts.