Snickers brownies are a cake I like to use as dessert. It is very powerful, and tastes absolutely beautiful. If you have a gluten allergy, you can replace the wheat flour with gluten-free fine cake mix.
90 g dark chocolate
100 g white chocolate
100 g butter
4.5 ss cocoa
2 ½ dl sugar
2 dl wheat flour
1 teaspoon vanilla extract
2 ss cocoa
1 teaspoon vanilla sugar
1 teaspoon baking powder
Chop the chocolate into pieces and melt with butter on low heat while stirring. Set aside and cool slightly.
Beat eggs and sugar until eggy. Add cocoa, flour, vanilla extract, vanilla sugar, baking powder, cocoa and chocolate mixture and whisk until smooth.
Line a round, refractory dish with parchment paper. Pour the batter into the mold and bake for 25 minutes at 175 degrees. Cool completely.
150 g marshmallows
1 tbsp syrup
1 dl peanut butter
2 dl salty peanuts
Melt the marshmallows in a glass bowl in the microwave on full heat for 2 minutes. Stir in syrup and peanut butter with a spatula, spread the fluff over the brownie cake and sprinkle peanuts on top.
1 dl water
2 dl sugar
1 tablespoon butter
1 dl cream
Melt sugar with water to caramelize in a small saucepan. Do not stir in the sugar until it has melted, started to bubble and turned a golden caramel colour. Remove the pot from the heat, be careful not to burn yourself! Wait a minute or two before stirring in the butter and cream. Cool to room temperature and pour the caramel over the peanuts. Put the cake in the fridge so the caramel hardens.
300 g white or light cooking chocolate
Break the cooking chocolate into pieces and melt over a water bath:
Fill a pot with some water, boil and place a glass or metal bowl over it. The bottom must not touch the water. Melt the chocolate while stirring. Make sure that it doesn't get too hot or that water gets into the chocolate, because then it will curdle.
Pour melted chocolate over the caramel and set the cake to cool in the fridge. Divide into pieces with a sharp, hot knife and serve.
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