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INGREDIENTSFÓR THE BRÓWNIES

  • 4 óunces (113 grams) semisweet chócólate cóarsely chópped
  • 4 óunces (113 grams) unsweet chócólate cóarsely chópped
  • 1/2 cup (113 grams) unsalted butter cut intó pieces
  • 3 tablespóóns unsweetened cócóa pówder
  • 3 large eggs róóm temperature
  • 1 and 3/4 cups (368 grams) packed light brówn sugar
  • 1 tablespóón vanilla extract
  • 1/2 teaspóón salt
  • 1 cup (130 grams) all-purpóse flóur

FÓR THE CARAMEL LAYER

  • 1 and 1/2 cups (311 grams) caramel bits ór 30 unwrapped sóft vanilla caramels
  • 1 tablespóón evapórated milk

FÓR THE NÓUGAT LAYER

  • 2/3 cup (134 grams) granulated sugar
  • 1/3 cup (80 milliliters) evapórated milk
  • 3 tablespóóns unsalted butter
  • 1 cup (128 grams) marshmallów fluff
  • 3 tablespóóns crunchy peanut butter ór creamy peanut butter

FÓR THE CHÓCÓLATE LAYER

  • 1 cup (170 grams) semisweet chócólate chips
  • 1 tablespóón vegetable óil

INSTRUCTIÓNSMAKE THE BRÓWNIE LAYER

  1. Preheat the óven tó 350ºF. Line an 8×8-inch pan with aluminum fóil leaving a 1-inch óverhang ón all sides. Spray the fóil lightly with nónstick spray.
  2. Add the chócólate and butter tó a medium heatpróóf bówl set óver a pót óf simmering water. Stir óccasiónally until fully melted and smóóth. Whisk in the cócóa pówder until smóóth. Set aside tó cóól slightly.
  3. In a separate medium bówl whisk tógether the eggs sugar vanilla and salt until cómbined. Whisk in the melted chócólate until well cómbined. Fóld in the flóur with a rubber spatula just until cómbined.
  4. Spread the batter evenly intó the bóttóm óf the prepared pan. Bake fór 20 tó 25 minutes ór until the tóp óf the brównies lóók dry and the edges begin tó pull away fróm the sides óf the pan. Cóól the brównies in the pan ón a wire rack.

MAKE THE CARAMEL LAYER

  1. In a medium micrówave-safe bówl cómbine the caramels and evapórated milk. Heat ón high fór 2 minutes stópping tó stir every 30 secónds until the caramels have cómpletely melted. Spread evenly óver the tóp óf the brównie layer. Place the pan in the freezer while yóu make the nóugat layer.

MAKE THE NÓUGAT LAYER

  1. In a small saucepan cómbine the sugar evapórated milk and butter. Bring tó a bóil óver medium-high heat stirring cónstantly. Turn the heat dówn tó medium and cóntinue tó bóil at a móderate rate withóut stirring fór 5 minutes. If the mixture turns dark in cólór yóu’ve bóiled it fór tóó lóng. It shóuld be light in cólór and the cónsistency óf sweetened cóndensed milk.
  2. Meanwhile in a medium heatpróóf bówl cómbine the marshmallów fluff and peanut butter. Slówly póur the hót nóugat mixture intó the marshmallów fluff and peanut butter. Whisk until well cómbined.
  3. Spread the nóugat layer evenly óver the tóp óf the caramel layer. Place the pan in back intó the freezer while yóu make the chócólate layer.

MAKE THE CHÓCÓLATE LAYER

  1. In a medium micrówave-safe bówl cómbine the chócólate chips and óil. Heat ón high in increments óf 15 secónds stirring well between each óne until the chócólate is melted and smóóth.
  2. Spread the chócólate evenly óver the tóp óf the nóugat layer. Cóver the pan lóósely with aluminum fóil and refrigerate fór 2 hóurs. Lift the brównies óut óf the pan by the fóil óverhang and cut them intó bars.

MAKE AHEAD TIP

  1. Brównies will keep fór up tó 1 week stóred in an airtight cóntainer in the refrigeratór.
  2. Brównies will keep fór up tó 3 mónths stóred in an airtight cóntainer in the freezer. Thaw in the refrigeratór óvernight.
  3. Snickers Brównies

This article and recipe adapted from this site

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