Snickers brownie skillet
Inspired by my favourite snickers brownie, which I made on REPEAT, so I made a sharing version, because a single serve one just wasn’t enough.
Advertisement
Snickers brownie skillet
Cook25 mins
Chill15 mins
- Vegetarian
- Can be made vegan
- Can be made GF
Scale
Ingredients
THE BROWNIE
THE PEANUT CARAMEL
TO TOP
Advertisement
Method
- Preheat your oven to 180°C
- Add your chocolate nut butter to a microwave safe bowl, along with the cocoa butter and microwave for 1 minute at 600W.
- Stir well, then add the sugar, syrup and yogurt and mix until you get a thick batter
- Add your hot water as well as the coconut flour and cocoa powder and mix until you get a thick brownie batter.
- Transfer to your mini skillet, and smoothen the top with a spatula, spoon 4 tsp peanut caramel over, and using a toothpick or knife, swirl it through the batter.
- Top with chocolate chips and bake for around 20 minutes.
- Whilst it’s in the oven, make your caramel - add the oil to a pan on medium - low heat, followed by the sugar, and mix well with a wooden spoon until they’ve mixed to form a paste.
- Add your yogurt- it will bubble vigorously, but you need to keep stirring well.
- Eventually, it will become clearer and form a caramel - if you want it to be runnier, add more yogurt, or some soy milk (after cooking).
- Add the caramel to a small bowl, and leave to set slightly - if your brownie is nearly done, put it in the freezer to cool down and thicken.
- Remove your brownie from the oven, leave to cool slightly, then trim the edges to leave uniform sides.
- Remove your caramel from the freezer (if in there), and stir through your deep roast peanut butter.
- Cover the base of your brownie with 1 tsp smooth peanut butter, then spread over 1 tbsp the peanut caramel, and melt your chocolate for the top, spreading over and topping with sea salt.
- Refrigerate for 15 minutes, or freeze for 5 and eat straight away.