Snicker Brownies
Fudge brownies, caramel, peanut butter nougat & ganache icing! How can you go wrong!
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 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 Storage Keep Snickers Brownies at room temperature for up to 3 days, for longer storage refrigerate for up to 1 week
Can be frozen wrapped well for up to 1 month
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 Storage Keep Snickers Brownies at room temperature for up to 3 days, for longer storage refrigerate for up to 1 week
Can be frozen wrapped well for up to 1 month
Tried this recipe?Let us know how it was!