Om nom. Nom. Nom.
These are the best brownies I've ever made. I used my favourite Delia recipe as a base and then added sliced snickers and some deep dark 85% chocolate to counteract the sweetness.
I made these for a friend's birthday. I had one that fell apart to check I wasn't poisoning him (essential, obviously). I really didn't want to give them away.
I adore the chewy edges, especially where the snicker has melted. They're fudgy, soft and rich inside. The flavours are gorgeous: sweet chocolate, caramel, peanuts and then the complementary dark chocolate and a hint of fleur de sel.
I'll be making these again very soon.
(adapted from Delia Smith's Complete Cookery Course)
110g unsalted butter
50g dark chocolate (I used 70%)
110g light brown sugar
100g golden caster sugar
50g plain flour
1 tsp baking powder
2 snickers bars
40g dark(er) chocolate (I used 85%)
sprinkle of fleur de sel
Preheat the oven to 180C. Fairly thinly slice the snickers bars and chop up the darker chocolate. Line a 7" by 11" tray with foil or parchment. Put the butter and the broken up dark chocolate into a big heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Beat the eggs and add them to the bowl, followed by the sugars, flour and baking powder. Beat to combine. Stir in the snickers slices and dark(er) chocolate bits. Pour into the tin and smooth over. Sprinkle with a pinch of fleur de sel. Bake in the oven for 30 minutes. Remove from the tray after 5 minutes, then wait until they are cool to slice.