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One Batter, Two Brownies

February 17, 2010

I was inspired by a few recipes in the January/February edition of Food network Magazine for Candy Bar Cupcakes.  It’s a collection of cupcake recipes that are inspired by Candy bars such as snickers and york peppermint patties! 

I chose to use a brownie batter (quick and easy) and do the brownies up two different ways; one brownie with a layer of peanuts and caramel sundae topping with a peanut butter ganache to taste like a snickers bar and another with peppermint extract topped with a home-made peppermint pattie and chocolate ganache. to taste like a york peppermint pattie.

To get started you need to prepare the brownie batter.  I doubled the recipe and ended up with 24 brownies in total.  If you’re only planning to make one type of brownie, don’t double the recipe up.

 Brownies

  • 1/2 cup unsalted butter
  • 1 cup sugar (when doubling the recipe, i used half white and half light brown sugar)
  • 2 eggs
  • 4 oz unsweetened chocolate (i just used semi sweet choc chips.  I also threw in a few tbsp cocoa powder for good measure!))
  • 1 tsp vanilla extract
  • 2/3 cup flour

For the 12 snickers brownies you will need:

  • dry roasted, salted peanuts (about 1 cup)
  • caramel sundae topping
  • Peanut butter ganache

To make brownies:

Preheat oven to 350 degrees.  Line muffin tins with paper or foil liners.

Melt the butter in a medium saucepan.

Add the chocolate and stir until melted.  Add the sugar, eggs and Vanilla and mix well.  Stir in the flour.

Fill the muffin well 1/3 of the way full with the brownie batter.  Add a layer of peanuts and a generous drizzle of caramel.  Top with more batter until 2/3rds full.  Bake for about 20 minutes or until brownies have puffed up and have crackly tops. (they will sink a bit as they cool)

Once brownies have cooled, top with peanut butter ganache (you can find a recipe here.  But all I did was pour a good size handful of chocolate chips into  a heatproof bowl, heated some cream in the microwave and poured it over the chocolate chips until they were just barely covered with cream.  Let sit 30 seconds and then stir.  Add a few tbsp of peanut butter and voila!)

For the 12 Peppermint patties you will need:

  • 2 cups powdered sugar
  • 1/4 cup  light corn syrup
  • 1/8 cup vegetable shortening
  • 1 tsp peppermint extract
  • chocolate ganache

To make brownies:

Preheat oven to 350 degrees.  Line muffin tins with paper or foil liners.

Melt the butter in a medium saucepan.

Add the chocolate and stir until melted.  Add the sugar, eggs and Vanilla and mix well.  Stir in the flour.

Fill the muffin well 2/3 of the way full with the brownie batter.   Bake for about 20 minutes or until brownies have puffed up and have crackly tops. (they will sink a bit as they cool)

Combine all of the ingredients for the peppermint patties in the bowl of a mixer and mix until a paste has formed.  Place between two sheets of parchment paper and roll out to 1/4″ thick.  Cut with a round cookie cutter and place 1 on top of each brownie.  Top with chocolate ganache (same method as above, just minus the peanut butter!)

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2 Comments leave one →
  1. February 18, 2010 4:31 am

    I love Brownies!…and Snickers Bars!!…the best of both worlds with this recipe.
    Happy (belated) Valentine’s Katie….that sock monkey is adorable!!
    Cheers 🙂
    Debbie

  2. February 18, 2010 7:04 pm

    WOW!! You did great! Those look fabulous… better then the original!

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