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Introducing Vegan Snickers Brownies!

The best fudge brownie you will ever eat all wrapped up in caramel, peanut butter nougat and chocolate

While at first glance it seems to be quite a few steps to pulling off this recipe

But believe me it is totally worth the effort and the calories when you taste these vegan snickers brownies for yourself!

Be sure to watch this entire video where I show you
the different types of sugar I tested to make all three types of caramel

Including a pro trick for how to get super thick caramel with a traditional caramel sauce recipe

CLICK HERE TO WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE THESE VEGAN SNICKERS BROWNIES!

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Notes for Success:

Great for making individual portions, this individual loaf pan mold is the best!
However you can make this entire recipe in an 8″ x 8″ square brownie pan

For the peanut butter nougat I have used both coconut flour and almond flour
Although I will admit I prefer using crushed graham crackers the most!

Using a portion of applesauce to replace some of the oil in recipes is my preference
But you can use all oil instead

FUN FACT:

Palm sugar paste is made from the sweet nectar of the coconut or toddy palm flowers.
It’s an integral ingredient in Thai cooking, it is what is referred to as “original sugar” in traditional Thai cuisine before white granulated sugar became a thing.

So this caramel turns out really sticky and gooey just like the center of a real Snicker’s Bar!

Unlike palm oil, palm sugar is naturally produced in a sustainable, eco-friendly way, as trees are maintained for their sap instead of being cut down

Snicker Brownies

Fudge brownies, caramel, peanut butter nougat & ganache icing! How can you go wrong!

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Prep Time 45

Cook Time 30

Total Time 1 15

Servings

Ingredients

For the Brownie Recipe

1 cup All Purpose Flour (125g)
½ teaspoon Baking Powder
½ teaspoon Salt
1 cup Granulated Sugar (200g)
2 Tbs Coconut Oil (30ml)
2 Tbs Unsweetened Applesauce (30ml)
½ cup Brewed Coffee *or water (117ml)
1½ ounces Semi Sweet Vegan Chocolate (42g)
⅓ cup Unsweetened Dutch Process Cocoa
2 teaspoon Vanilla Extract (10ml)

For the Peanut Butter "nougat"

1 cup Creamy Peanut Butter
4 Tbs Graham Crumbs *see notes
2 Tbs Agave (30ml)

For the Caramel Layer

½ cup Palm Sugar Paste *see notes above
½ cup canned full fat coconut milk 120ml
Salt pinch
Vanilla Extract 1 teaspoon 5ml

for the icing

1 Recipe Ganache
Lightly salted roasted peanuts 1 cup

Instructions

For the scratch brownie recipe chop the chocolate to fine pieces & combine with the cocoa powder in a medium bowl
Add the hot brewed coffee & whisk to melt
Add the sugar, melted coconut oil, vanilla extract & the applesauce to the chocolate mixture & whisk smooth
Add the flour, baking powder & salt & whisk smooth, do not overmix
Divide batter evenly into the greased and parchment lined molds & bake in a preheated 350°F oven for approximately 28 - 30 minutes or until a toothpick inserted comes out with moist crumbs
Cool while you prepare the other recipes
To make the caramel combine the palm sugar & coconut milk together in a sauce pot and whisk smooth until it starts to boil
Once it boils reduce heat to medium & stop stirring, let it reduce to almost half the original volume (which would be about ½ cup) this should take about 5 minutes, not much longer
Add the salt & vanilla extract & gently swirl the pan to combine
Pour into a heatproof container to cool & then make the peanut butter nougat.
Combine the peanut butter, the graham cracker crumbs with the agave & mix smooth
Prepare the ganache as per the recipe instructions on that blog post then assemble the brownies as shown in the video tutorial

Video

Notes

Great for making individual portions, this individual loaf pan mold is the best!
However you can make this entire recipe in an 8" x 8" square brownie pan