Snicker Brownies
I am using my individual loaf pan mold to make these 6 individual brownies, but you can make this entire recipe in an 8" x 8" square brownie pan
Serves: 6 Individual or 1- 8X8 Pan
  • For the Brownie
  • All Purpose Flour 1 cup (125g)
  • Baking Powder ½ teaspoon
  • Salt ½ teaspoon
  • Granulated Sugar 1 cup (200g)
  • Coconut Oil 2 Tablespoons
  • Unsweetened Applesauce 2 Tablespoons
  • Brewed Coffee ½ cup (120ml)
  • Bittersweet or Semi Sweet Vegan Chocolate 1½ ounces
  • Unsweetened Dutch Process Cocoa ⅓ cup
  • Vanilla Extract 2 teaspoons (10ml)
  • For the Peanut Butter "nougat"
  • Creamy Peanut Butter 1 cup
  • Coconut Flour or Almond Flour or Graham Cracker Crumbs 4 Tablespoons *On the video it will seem as if I added less because I made a smaller recipe on video then made another recipe later because I didn't have enough
  • Agave 2 Tablespoons
  • For the Caramel Layer
  • ½ cup Palm Sugar Paste
  • ½ cup coconut milk (120ml)
  • Salt pinch
  • Vanilla Extract 1 teaspoon
  • 6ounces chocolate & 4 ounces soy milk Recipe Ganache
  • Lightly salted roasted peanuts 1 cup
  1. For the brownie chop the chocolate to fine pieces and combine with the cocoa powder in a medium bowl
  2. Add the hot brewed coffee and whisk to melt
  3. Add the sugar, melted coconut oil and the applesauce and whisk smooth
  4. Add the vanilla extract and then sift the flour, baking powder and salt into the chocolate mixture and whisk smooth
  5. Divide batter evenly into the greased and parchment lined molds and bake in a preheated 350°F oven for approximately 28 - 30 minutes or until a toothpick inserted comes out with moist crumbs
  6. Cool while you prepare the other recipes
  7. To make the caramel combine the palm sugar and coconut milk together in a sauce pot and whisk smooth until it starts to boil
  8. Once it boils reduce heat to medium and stop stirring and let it reduce to almost half the original volume (which would be about ½ cup) this should take about 5 minutes, not much longer
  9. Add the salt and vanilla extract and swirl the pan to combine
  10. Pour into a heatproof container to cool and then make the peanut butter nougat.
  11. Combine the peanut butter, flour or your choice (or graham cracker crumbs) with the agave and mix smooth
  12. Prepare the ganache as per the recipe instructions on that blog post then assemble the brownies as shown in the video tutorial
Recipe by Gretchen's Vegan Bakery at