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Snickers Caramel Brownie Cups
Florence Jackson

Snickers Caramel Brownie Cups

These Snickers Caramel Brownie Cups are a super fun way to satisfy that sweet/salty, smooth/crunchy combination in one bake! Fudgy brownie cups are packed full of caramel sauce, salty peanuts and covered in a super simple chocolate ganache. Decadent doesn't even begin to describe these.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 100 g Dark/Semi-Sweet Chocolate Melted
  • 170 g Unsalted Butter Melted
  • 100 g Granulated Sugar
  • 100 g Light Brown Soft Sugar
  • 2 Large Free Range Eggs
  • 2 tsp Vanilla Extract
  • 80 g Plain Flour
  • 30 g Cocoa Powder
For the Filling
  • 150 g Caramel Sauce Store bought or use my recipe
  • 100 g Roughly Chopped Salted Peanuts
For the Ganache Topping
  • 50 g Dark/Semi-Sweet Chocolate Roughly Chopped Bar or Chips
  • 100 ml Heavy Cream (Double Cream)

Method
 

  1. Pre-heat your oven to 390℉/180℃. Line 12 muffin holes with cupcake/muffin liners.
  2. In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
  3. In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. 
  4. Now, add the melted chocolate slowly and combine once again. 
  5. Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. 
  6. Fill each cup to about 3/4 full, they don't rise much.
  7. Bake 15-18 minutes. While warm, use something like the end of a wooden spoon or tablespoon measure to create deep indents in the centre of each brownie cup. Let cool.
  8. Once cool, add about a teaspoon of caramel sauce to each brownie cup. Sprinkle over some chopped peanuts.
For the Ganache
  1. Put the chocolate into a heatproof jug. If using a bar of solid chocolate, chop it into small pieces first. 
  2. Heat the cream in a small saucepan over a low/medium flame. Keep stirring until the cream comes to the boil. Turn off the heat and pour the cream into the bowl with the chocolate. Let rest 1 minute before stirring until the mixture comes together to form a glossy/rich consistency. While still liquid, pour into the wells you made in the brownie cups.
  3. Let chill in the fridge to firm up before serving!