If you’re looking for a recipe for fudgy brownies, look no further. These Snickers brownies with whipped ganache frosting are the fudgiest, most decadent and delicious brownies ever to come out of my kitchen.
Hey look! It’s the Leaning Tower of Brownies! I think I could have fixed that tilt in Lightroom but. . . I didn’t.
- At present, my back is aching because I spent almost half an hour cleaning a huge splash of chocolate off the ceiling of my kitchen. I don’t have a clue as to how I splashed brownie batter up there, but I did.
- Cookie’s normally golden coat is dappled brown with cocoa powder; I tried to get a picture but she kept rolling over and her belly, fortunately, isn’t covered in cocoa.
- I just changed my shirt for the second time today. Both of my previous shirts had to go in the wash because someone—surely not me—dripped chocolate on the others. (And I never wear an apron because the two I own are so cute I’m afraid of staining them.)
So there you go. I’m a mess all because of my obsession with finding the perfect brownie recipe. I’ve been maniacally testing brownies since Friday, pausing only for sleep and water and the occasional banana, and my kitchen (and T-shirts) make this fact plain.
But all the laundry and back aches are totally beyond worth it, because I have found THE recipe. My perfect, extra-fudgy, supremely rich, make-me-swoon brownies. And as a bonus, they’re packed with Snickers. Snickers really do satisfy.
These Snickers brownies are the most decadent brownies I’ve ever had the pleasure of devouring nearly whole and I have the stomach ache to show for it. Please cut your brownies smaller than I cut mine—more than two bites is just unnecessary. Delicious, but really unnecessary. And by cutting them smaller you’ll have enough brownies to feed a huge crowd of people.
I drenched my brownies in caramel sauce and topped them with salted peanuts to make them an extra-special, dinner-party-worthy dessert, but you certainly don’t have to do this.
You could also skip the frosting if you’re short on time or don’t want to take that extra step. These brownies are rich enough without it.
To make the Snickers brownies a little less rich, feel free to use less instant espresso powder—the espresso powder makes the chocolate flavor really deep.
OK, I’m off to complete some kind of a chocolate detox. Is there a 12-step program for chocoholics?
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- 2 cups unsalted butter
- 4 2/3 cups (28 ounces) semisweet chocolate chips, divided
- 6 ounces unsweetened chocolate, finely chopped
- 6 eggs, at room temperature
- 2 tablespoons instant espresso powder
- 2 tablespoons vanilla extract
- 2 1/4 cups granulated sugar
- 1 1/4 cups all-purpose flour, divided
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 (1.65) Snickers bars, coarsely chopped
- 1 cup heavy cream
- 8 ounces dark chocolate, finely chopped
- 1/4 cup powdered sugar
- caramel sauce for serving, if desired
- roasted salted peanuts for serving, if desired
- Preheat the oven to 325 degrees. Line a 13- by 9-inch glass baking pan with foil, leaving an overhang around the edges. Spray foil generously with cooking spray and lightly dust with flour. Set pan aside.
- Combine the butter, 2 2/3 cups (16 ounces) of the chocolate chips, and the 6 ounces unsweetened chocolate in the top of a double boiler set over simmering water. Heat until butter and chocolate are melted and mixture is smooth. Remove from the heat and allow to cool slightly so you don’t scramble your eggs.
- Whisk together the eggs, espresso powder, vanilla, and sugar in a large mixing bowl. Add the chocolate mixture a couple of tablespoons at a time, whisking after each addition; once all of the chocolate mixture is incorporated; set aside to cool to room temperature.
- Sift together 1 cup of the flour, the baking powder, and the salt in a small mixing bowl. Stir into the cooled chocolate-egg mixture until just combined.
- Combine the remaining 2 cups of chocolate chips with the remaining 1/4 cup flour in a small mixing bowl. Fold into the chocolate-egg mixture.
- Pour half of the batter into the prepared pan and smooth the top. Arrange the chopped Snickers in a single layer over the batter. Top with the remaining batter and smooth with a spatula. Bake for 35 minutes—the brownies will not be firm but don’t bake them longer. Allow to cool to room temperature, then refrigerate overnight.
- Place heavy cream in a small pot set over medium heat; heat until cream just starts to steam.
- Place chocolate in a medium mixing bowl and pour the hot cream over it. Allow to sit for 3 minutes, then whisk until chocolate is melted and mixture is smooth. Cool to room temperature.
- Beat the cooled ganache with an electric mixer set to low; gradually increase the speed to medium-high. Add the powdered sugar and continue beating until the ganache becomes light and fluffy. Spread over the cooled brownies, then refrigerate to set frosting. Slice into bars. If desired, drizzle caramel sauce over the brownies and sprinkle with salted peanuts just prior to serving.
Brownies adapted from Savor the Moment
Frosting adapted from How to Bake Everything