Introducing Vegan Snickers Brownies!
Snickers Candy Bars and Fudge Brownies~ Two of the most satisfying desserts on earth just came together in holy matrimony!
The best fudge brownie you will ever eat all wrapped up in caramel, peanut butter nougat & chocolate
While at first glance there seems to be quite a few steps to pulling off this recipe
Believe me it is totally worth the effort and the calories!
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Notes for Success:
This individual loaf pan mold is great for making individual portions, but you can make this entire recipe in an 8″ x 8″ square brownie pan
For the peanut butter nougat I have used coconut flour and almond flour but will admit I prefer using crushed graham crackers the most!
Be sure to watch the entire video where I show you the different types of sugar I tested to make all three types of caramel
I also have a written post explaining Vegan Caramel Three Ways!
With a pro trick for how to get super thick caramel with a traditional caramel sauce recipe
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE SNICKERS BROWNIES!
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
Ingredients
For the Scratch Brownie
- All Purpose Flour 1 cup (125g)
- Baking Powder ½ teaspoon
- Salt ½ teaspoon
- Granulated Sugar 1 cup (200g)
- Coconut Oil 2 Tablespoons (30ml)
- Unsweetened Applesauce 2 Tablespoons (30ml)
- Brewed Coffee ½ cup (120ml) *or water
- Bittersweet or Semi Sweet Vegan Chocolate 1½ ounces
- Unsweetened Dutch Process Cocoa 1/3 cup *see notes for success section
- Vanilla Extract 2 teaspoons (10ml)
For the Peanut Butter "nougat"
- Creamy Peanut Butter 1 cup
- Coconut/ Almond Flour or Graham Crumbs 4 Tablespoons *see notes for success section
- Agave 2 Tablespoons (30ml)
For the Caramel Layer
- ½ cup Palm Sugar Paste
- ½ cup canned full fat coconut milk (120ml)
- Salt pinch
- Vanilla Extract 1 teaspoon (5ml)
- 6ounces chocolate & 4 ounces soy milk Recipe Ganache
- Lightly salted roasted peanuts 1 cup
Instructions
- For the brownie chop the chocolate to fine pieces and combine with the cocoa powder in a medium bowl
- Add the hot brewed coffee and whisk to melt
- Add the sugar, melted coconut oil and the applesauce and whisk smooth
- Add the vanilla extract and then sift the flour, baking powder and salt into the chocolate mixture and whisk smooth
- 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
- Cool while you prepare the other recipes
- To make the caramel combine the palm sugar and coconut milk together in a sauce pot and whisk smooth until it starts to boil
- 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
- Add the salt and vanilla extract and swirl the pan to combine
- Pour into a heatproof container to cool and then make the peanut butter nougat.
- Combine the peanut butter, flour or your choice (or graham cracker crumbs) with the agave and mix smooth
- Prepare the ganache as per the recipe instructions on that blog post then assemble the brownies as shown in the video tutorial
Rose
These are absolute amazing!!! I can’t believe they are vegan! The caramel sauce is amazing, I used brown sugar instead of palm paste(simply because I didn’t want to buy it) and it was still amazing!
Gretchen
AWESOME! THANKS FOR LETTING US KNOW ABOUT THE BROWN SUGAR!!
MamaLoves2Bake
Could I just swap the all purpose flour for coconut or almond flour to make this gluten free friendly?? Thanks!
Gretchen
No this wouldn’t work, but you can use a gluten free mix instead
Ainol
Hi Gretchen. Can I leave applesauce out? Or substitute with something else? Where I am it’s not available.
Gretchen
yes sure it is a sub for some of the oil, just use oil (but 1 Tbs less)
Jamz
Hi Gretchen,
At what point is the sugar added to the brownie? Not in the instruction
Thank you.
Gretchen
thank you for letting me know I missed that! It goes in with the coconut oil, THANKS!
Monica Makram
can i freeze these brownies once assembled? and if yes, for how long?
Gretchen
yes sure, about 1 month
Missy
I have a Histamine problem with coffee, can I leave it out or is there a sub?
Gretchen
You can use water instead! *I updated the recipe to reflect this notation! Thanks!