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Peanut Butter Snickers Brownies

Fudgy, chocolatey brownies studded with peanut butter Snickers for a salty-sweet treat.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 12 servings

Ingredients

  • 1 cup unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 1/4 cups Dutch-process cocoa or Hershey’s Special Dark cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups King Arthur unbleached all-purpose flour
  • 12 each Peanut Butter Snickers Squares, each cut into 4 pieces

Instructions

  • Preheat the oven to 350°F (175°C). Line a 9 x 13-inch pan with aluminum foil and spray the foil with nonstick cooking spray.
  • In a saucepan over low heat, melt the butter. Add the sugar and stir constantly until the mixture is hot to the touch (about 110–120°F) and looks shiny, but do not let it boil.
  • Meanwhile, crack the eggs into a mixing bowl and beat on low speed with an electric mixer until combined. Add the cocoa, salt, baking powder, espresso powder, and vanilla and mix until smooth and incorporated.
  • Pour the hot butter-and-sugar mixture into the egg-cocoa mixture and stir with a wooden spoon or spatula until smooth and combined.
  • Add the flour and stir just until combined; do not overmix.
  • Spoon half of the batter into the prepared pan and spread evenly. Arrange the Peanut Butter Snickers pieces in an even layer over the batter, gently pressing them slightly into the batter. Spoon the remaining batter over the candy pieces and smooth the top to cover them.
  • Bake for about 30 minutes, until the edges are set and the center appears very moist but not raw. Remove from the oven and cool completely on a rack before lifting from the pan, unwrapping the foil, and cutting into squares.

Equipment

  • 9 x 13-inch baking pan
  • Aluminum Foil
  • Nonstick cooking spray
  • Saucepan
  • Mixing Bowl
  • Electric Mixer
  • wooden spoon or spatula
  • cooling rack

Notes

  • I used Hershey's Special Dark cocoa when I was out of Dutch-process and it worked well.
  • Avoid regular unsweetened cocoa for best results.
  • If you prefer a different candy, substitute Almond Joy, regular Snickers, Twix, or Reese's cups.