Snickers and Fudge Brownies~Introducing Vegan Snickers Brownies!
Two of the most satisfying desserts on earth just came together in holy matrimony!
The best fudge brownie you will ever eat all wrapped up in caramel, peanut butter nougat and chocolate
While at first glance it seems to be quite a few steps to pulling off this recipe
But believe me it is totally worth the effort and the calories when you taste these vegan snickers brownies for yourself!
Be sure to watch this entire video where I show you the different types of sugar I tested to make all three types of caramel
Including a pro trick for how to get super thick caramel with a traditional caramel sauce recipe
CLICK HERE TO WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE THESE VEGAN SNICKERS BROWNIES!
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Notes for Success:
Great for making individual portions, this individual loaf pan mold is the best!
However you can make this entire recipe in an 8″ x 8″ square brownie pan
For the peanut butter nougat I have used alternatively coconut flour and almond flour
Although I will admit I prefer using crushed graham crackers the most!
FUN FACT:
Palm sugar paste is made from the sweet nectar of the coconut or toddy palm flowers.
It’s an integral ingredient in Thai cooking, it is what is referred to as “original sugar” in traditional Thai cuisine before white granulated sugar became a thing.
So this caramel turns out really sticky and gooey just like the center of a real Snicker’s Bar!
Unlike palm oil, palm sugar is naturally produced in a sustainable, eco-friendly way, as trees are maintained for their sap instead of being cut down
Yield: 6 Individual or 1- 8X8 Pan
Snicker Brownies
Prep Time
45 minutes
Cook Time
30 minutes
Total Time
1 hour 15 minutes
Ingredients
For the Scratch Brownie Recipe
- All Purpose Flour 1 cup (125g)
- Baking Powder ½ teaspoon
- Salt ½ teaspoon
- Granulated Sugar 1 cup (200g)
- Coconut Oil 2 Tablespoons (30ml)
- Unsweetened Applesauce 2 Tablespoons (30ml)
- Brewed Coffee ½ cup (120ml) *or water
- Bittersweet or Semi Sweet Vegan Chocolate 1½ ounces
- Unsweetened Dutch Process Cocoa 1/3 cup
- Vanilla Extract 2 teaspoons (10ml)
For the Peanut Butter “nougat”
- Creamy Peanut Butter 1 cup
- Coconut/ Almond Flour or Graham Crumbs 4 Tablespoons *see notes for success section
- Agave 2 Tablespoons (30ml)
For the Caramel Layer
- ½ cup Palm Sugar Paste *see notes above
- ½ cup canned full fat coconut milk (120ml)
- Salt pinch
- Vanilla Extract 1 teaspoon (5ml)
for the icing
Instructions
- For the scratch brownie recipe chop the chocolate to fine pieces and combine with the cocoa powder in a medium bowl
- Add the hot brewed coffee and whisk to melt
- Add the sugar, melted coconut oil and the applesauce and whisk smooth
- Add the vanilla extract and then sift the flour, baking powder and salt into the chocolate mixture and whisk smooth
- Divide batter evenly into the greased and parchment lined molds and bake in a preheated 350°F oven for approximately 28 – 30 minutes or until a toothpick inserted comes out with moist crumbs
- Cool while you prepare the other recipes
- To make the caramel combine the palm sugar and coconut milk together in a sauce pot and whisk smooth until it starts to boil
- Once it boils reduce heat to medium and stop stirring and let it reduce to almost half the original volume (which would be about ½ cup) this should take about 5 minutes, not much longer
- Add the salt and vanilla extract and swirl the pan to combine
- Pour into a heatproof container to cool and then make the peanut butter nougat.
- Combine the peanut butter, flour or your choice (or graham cracker crumbs) with the agave and mix smooth
- Prepare the ganache as per the recipe instructions on that blog post then assemble the brownies as shown in the video tutorial
Notes
Store Snickers Brownies at room temperature for up to 3 days, for longer storage refrigerate for up to 1 week
Can be frozen wrapped well for up to 1 month
