Snickers Brownies with Peanut Butter Cheesecake
These Snickers brownies sandwich homemade caramel peanuts and peanut butter cheesecake between dense, fudgy chocolate layers, finished with dark chocolate ganache. Make them ahead and chill overnight for neatly layered slices.
Ingredients
For the brownie layers
- 7 large eggs at room temperature
- 280 g granulated sugar
- ⅛ teaspoon salt
- 60 ml sunflower oil
- 210 g all-purpose flour
- 60 g unsweetened cocoa powder
For the caramel peanut layer
- 250 g granulated sugar
- 200 ml heavy cream
- 300 g unsalted roasted peanuts
For the peanut butter cheesecake layer
- 500 g full-fat spreadable cream cheese softened
- 100 g powdered sugar
- 350 g natural creamy peanut butter
For the chocolate ganache
- 100 g heavy cream
- 200 g dark chocolate chopped
Instructions
- Preheat the convection/fan oven to 160 °C. Line a 9½ × 9½-inch / 24 × 24 cm metal baking pan with parchment paper.
- Beat 7 large eggs, 280 g granulated sugar, and ⅛ teaspoon salt until light and fluffy. Add 60 ml sunflower oil and mix until incorporated.
- Sift in 210 g all-purpose flour and 60 g unsweetened cocoa powder into the egg mixture. Fold gently until no dry patches remain, then transfer the batter to the prepared pan and spread it evenly.
- Bake for 40 minutes, until set, checking the center with a skewer. Allow the brownie base to cool completely, approximately 1–2 hours, or longer if needed. Trim the top to level it if necessary, then cut horizontally into two layers.
- Add 250 g granulated sugar to a saucepan over medium heat. Heat until the sugar melts and turns amber.
- Slowly add 200 ml heavy cream, stirring carefully until the caramel is smooth. Stir in 300 g unsalted roasted peanutsthen let the mixture cool slightly.
- Return the bottom brownie layer to the baking pan. Spread the caramel peanut mixture evenly over it.
- Beat 500 g full-fat spreadable cream cheese with 100 g powdered sugar until smooth. Add 350 g natural creamy peanut butter and beat until evenly combined.
- Spread the peanut butter cheesecake filling over the caramel peanuts. Place the second brownie layer on top.
- Heat 100 g heavy cream in a small saucepan until it just begins to simmer. Pour it over 200 g dark chocolate, chopped, and leave for 4–5 minutes, then stir until smooth and glossy.
- Spread the ganache evenly over the top brownie layer. Refrigerate the Snickers brownies for 8 hours or overnight, then cut into 24 pieces.
Notes
Natural peanut butter: Stir the jar thoroughly before weighing so the separated oil and peanut solids are evenly distributed through the filling.
Separate cream portions: Measure the caramel cream and ganache cream separately. The caramel uses 200 ml, while the ganache uses 100 g; mixing up these portions changes their consistency.
Pan size: Use the specified 9½ × 9½-inch / 24 × 24 cm pan. A different size changes the depth of the brownie base and may require a different baking time.
Nutrition
Calories: 501kcal | Carbohydrates: 45g | Protein: 12g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 167mg | Potassium: 340mg | Fiber: 4g | Sugar: 31g | Vitamin A: 537IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 3mg
