Equipment Needed
- 9×13 inch metal baking pan
- Parchment paper
- Medium and large mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
Step-by-Step Instructions
First, I always line my pan with parchment paper, leaving an overhang on two sides. This is my golden rule for life-easy cleanup and foolproof removal. I learned the hard way once, trying to pry warm brownies from a greased pan—it was a crumbly disaster. Now, I never skip it. Then, in my large bowl, I whisk together the melted butter, sugar, and vanilla until it looks glossy. I add the eggs one at a time, whisking vigorously after each until the mixture is thick and smooth. This step builds the structure, so don’t rush it.
Next comes the dry team. In my medium bowl, I whisk the flour, cocoa powder, and salt together. I personally love sifting the cocoa to avoid any lumps—it makes such a difference for a velvety batter. I gently fold these dry ingredients into the wet mixture with my spatula. The key here is to stop the moment the last flour streak disappears. Overmixing is the enemy of a fudgy texture! Then, I fold in the chocolate chips, saving a small handful for the top.
Now for the fun part: assembly. I pour and spread half of that gorgeous, thick batter into my prepared pan. It’s a thin layer, but that’s okay. I take my chopped Snickers and salted peanuts and scatter them evenly over this layer, gently pressing them in. Then, I take my caramel sauce and drizzle it in zig-zags and swirls all over. The final step is carefully spreading the remaining brownie batter on top. It might be a bit tricky to cover everything, but just do your best—it will bake together beautifully.
I pop the pan into a preheated 350°F (175°C) oven. The smell that starts to waft out around the 20-minute mark is pure torture in the best way. I set my timer for 30 minutes and then start checking. You want a toothpick inserted into the center to come out with a few moist crumbs, not wet batter. In my oven, the sweet spot is always between 35-40 minutes. Let the pan cool completely on a rack before you even think about slicing. I know it’s hard, but this patience prevents a gooey mess and gives the caramel time to set.(See the next page below to continue…)