These fudgy brownies are packed with chopped Snickers for a sweet and salty treat. The espresso powder adds a rich, coffee-like flavor that complements the chocolate.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dutch-processed cocoa | 1/3 cup |
| Instant espresso | 1 ½ teaspoons |
| Boiling water | 1/2 cup plus 2 tablespoons |
| Unsweetened chocolate (finely chopped) | 2 ounces |
| Unsalted butter (melted) | 4 tablespoons |
| Vegetable oil | 1/2 cup plus 2 tablespoons |
| Large eggs | 2 |
| Large egg yolks | 2 |
| Vanilla extract | 2 teaspoons |
| Sugar | 2 ½ cups |
| Unbleached all-purpose flour | 1 ¾ cups |
| Table salt | 3/4 teaspoon |
| “Fun-size” Snickers (coarsely chopped) | 16 |
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C).
- Prepare pan: Butter a 9×13 inch metal baking pan. Line with parchment paper, extending the paper up the sides.
- Combine wet ingredients: Whisk cocoa, espresso, and boiling water until smooth. Add chocolate and whisk until melted. Whisk in butter and oil. Add eggs, yolks, and vanilla. Whisk in sugar.
- Add dry ingredients: Add flour and salt. Mix with a rubber spatula until combined.
- Layer batter and Snickers: Transfer half the batter to the prepared pan. Sprinkle with 3/4 of the chopped Snickers. Spread the remaining batter over the Snickers. Sprinkle with the remaining Snickers.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Let the pan cool on a wire rack for 1 ½ hours.
- Cut and serve: Using the parchment overhang, lift the brownies from the pan. Let cool completely, about 1 hour. Cut into 2-inch squares and serve.