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.

Recipe

THE BROWNIE
2 tbsp smooth peanut butter
2 tbsp cocoa butter
1 tbsp sugar
2 tbsp syrup
2 tbsp yogurt
2 tsp cocoa powder
2 tsp coconut/ buckwheat flour
4 tbsp water

THE PEANUT CARAMEL
3 tbsp coconut sugar
2 tbsp olive oil
4 tbsp yogurt/ 40ml vegan single cream
Big pinch of Maldon salt
1 tbsp deep roast crunchy peanut butter

TO TOP
1 tbsp peanut caramel
Chocolate chips

Method

1. Preheat your oven to 180°C

2. Add your chocolate nut butter to a microwave safe bowl, along with the cocoa butter and microwave for 1 minute at 600W.

3. Stir well, then add the sugar, syrup and yogurt and mix until you get a thick batter

4. Add your hot water as well as the coconut flour and cocoa powder and mix until you get a thick brownie batter.

5. 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.

6. Top with chocolate chips and bake for around 20 minutes.

7. 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.

8. Add your yogurt- it will bubble vigorously, but you need to keep stirring well.

9. 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).

10. 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.

11. Remove your brownie from the oven, leave to cool slightly, then trim the edges to leave uniform sides.

12. Remove your caramel from the freezer (if in there), and stir through your deep roast peanut butter.

13. 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.

14. Refrigerate for 15 minutes, or freeze for 5 and eat straight away.

Notes + Variations:

My skillet was of dimensions 15 x 3 x 20 cm, but if you have a bigger one, just make double the amount, it will definitely get eaten.