Snickers Bar Brownies

For the good of man kind I felt like I had to write this post.

It will be short, sharp but definitely not lacking in chocolately noms. In fact the sheer obscene quantity of chocolate in this brownie will compensate for the lack of words. Who needs words when you have chocolate?

(This is basically me procrastinating reading an article on the acidity of milk)

So I took another mindless trip to New World and ended up buying fun sized snickers bars, more dark chocolate and some Gaviscon. I don't know why. I just did. It was a bit silly considering I had purchased 1.6kg of chocolate for baking the day before. I think it was because it was only $1.99 a bar. Dam you strategic pricing. My baking excess supply store is looking a bit ridiculous.

So I found myself up rather late and feeling too lazy to go to bed (taking contact lenses out, brushing teeth and showering are all very strenuous activities I would have you know!) so I decided to make some brownie to take to my friend Max the next day. Yes. Logic. Baking brownies is far less effortful than sleeping . . .

So anyway the Snickers bar brownie was born. I got a bit carried away with the chocolate. I think 700g went into this. Fliiiip. Oh and I felt like the peanuts in the Snickers bars wern't enough so I buried spoonfuls of peanut butter in there too. YOLO.

Eww. Can't believe I just said that.

So the base for this brownie is from Butter Baking. I just switched around the inclusions to suit what I had. It is a good brownie base. I recommend having fun with it! So once again you can add really whatever you like to it. Whatever your inner fat kid desires.

Snickers Bar Brownie
Adapted from Butter Baking 
Makes 20x30 cm trays worth

225g butter
1 3/4 cup brown sugar
1 cup + 2 tablespoons cocoa
100g dark 70% chocolate
1 teaspoon vanilla
2 eggs
1 egg yolk
3/4 cup plain flour
3/4 cup dark chocolate chips
3/4 cup white chocolate chips/melts
12 funsize Snickers bars (212g worth)
1/3 cup crunchy peanut butter
more chocolate chips to sprinkle over the top

Preheat the oven to 170 on bake.

In a heatproof bowl over a sauce pan with a few centimetres of boiling water in it, melt together the chocolate and butter. Once melted add in the sugar and stir to dissolve. Remove the bowl from the heat and either transfer to a larger bowl or a stand mixer and beat in the cocoa and vanilla until smooth and lump free.

Beat in the eggs and the egg yolk one at a time until the mixture becomes really thick and luxurious.

Add in the flour and stir until just combined.

Stir in the chocolate chips both dark and white.

Line a 20x30cm baking tin with baking paper. Spread the brownie mixture into the tin.

Chop the fun size bars in half and place insert them in rows into the batter. So 4 half bars by 6 half bars.

Using a teaspoons, make small holes in the batter and fill them with small blobs of peanut butter.

Using a spatula, smooth some of the brownie batter over the tops of the snickers bars and peanut butter blobs so that they don't burn and everything is nicely sealed in.

Sprinkle over some more chocolate chips if you wish.

Bake for 20-25 minutes (23 is the magic number for my oven). You want them to still be really gooey inside. Once they cool they will firm up.

Leave to cool for a decent amount of time before slicing, or else they just mush everywhere.

Sprinkle with edible glitter if you do feel so inclined.


Nigella's Totally Chocolate Chocolate Chip Cookies

Aka the best chocolate chocolate chip cookies you will EVER make.

The other day I was sitting in my room YouTubing Nigella videos when I came across one for some chocolate chip cookies I had found in one of her books a while back. After scrolling through her website again last night I found the recipe again. My concentration on work was waning. It found me at a time of weakness! I caved and I baked.

Holy mackeral!

My life is complete.

The ultimate cookie recipe is here before you.

As quickly as you bake them they disappear. That is if they even get to being baked.

Far out.

Sorry, just give me a moment to get over this mind blow.

Right. Focus Sophie. Focus on the cookie.  . . nom cookie.

This recipe is supposed to make 12 rather large cookies but I think I managed 16. Probably would have been more had I not eaten so much dough (omg worst food coma of my life).

Here are a few notes on things to do/things I did

  • If you choose not to use the ice cream scoop method, roll the dough into balls and then with a bit of force throw/slap them down onto the baking tray. This will flatten out the bottoms a wee bit.
  • I only used half the chocolate suggested in the recipe (200g v 400g). This is because I am too poor haha and wanted to save the rest of the chips for another day (probably today to make a second batch).
  • Pop 5g of extra butter in with the chocolate so that when you take it off the heat it doesn't solidify but instead remains fluid and scrapable.
  • You want to undercook these. Brown cookies are hard to bake. They are so easy to overcook and then they turn out dry. It is better to under bake them, that way they will definitely turn out fudgy. 
  • As crazy as it sounds, listen to your baking. When you take these out of the oven you still want to hear a bit of sizzling going on. If they cookies aren't singing, they are overdone.
  • The tops should still be a wee bit moist looking.
  • Don't eat your body weight in dough. It hurts.
  • While your food sci class will love you for it, don't give half of these away haha you will regret it when you are back home having just eaten the last one and wanting more.
  • On that note, do give them away. Sophie, stop being so chubs.

Right, shall we do this?

Yes. Yes we should.

Nigella's Totally Chocolate Chocolate Chip Cookies
Adapted from this glorious recipe here
makes 12-16ish

125g butter, softened
5g butter
125g dark chocolate (use at least 70% cocoa solids)
75g soft brown sugar
50g caster sugar
1 cold egg
150g plain flour
30g cocoa
1 teaspoon vanilla
1 teaspoon baking soda
200g (or 400g if you really want) dark chocolate chips

Preheat the oven to 170 degrees on bake.

In a double boiler, or a heatproof bowl over a saucepan with a small amount of simmering water in it, melt the dark chocolate and the 5g of butter. Remove from heat once fully melted together.

Meanwhile, cream together the butter and the sugars. 

Scrape in the melted chocolate and mix until combined. 

Add in the cold egg and vanilla and beat until beautiful and thick.

Sieve in the flour, cocoa and baking soda and mix until just combined (over mixing will make the cookies tough).

Stir in the chocolate chips.

Either use an ice cream or cookie scoop to scoop out mounds onto a baking tray lined with baking paper or roll the dough into balls and slap them onto the tray to flatten the bases out. Don't flatten them with a fork.

If you are making 12 large cookies, bake for 10-12 minutes (see my notes up top about listening to the cookies) but for smaller ones I feel like 8 minutes is the magic number. Again this will depend on your oven. I feel like the oven here at the flat can be a bit cray cray sometimes. 

When they come out of the oven, leave them on the tray for a few minutes, they are really delicate and can break really easily if you move them too soon.

Transfer onto a tea towel or cake rack to cool.

Devour, savour, demolish, destroy . . . share???

Basically, enjoy!!

Just an update since this afternoon when I posted this. After my friend Matt and I drank our cider and ate our wedges (it is a Tuesday tradition) we decided that cookies needed to be made. Which means I make cookies and he tells me hilarious stories about everything. So I decided to do a double batch and make 8 large cookies with the ice cream scoop. This is how they turned out.

So much great.

The rest I made small like the first batch I did. The kids he has to tutor over at Knox tonight are gonna love him!

Nunnite!! xx