I hate fudge brownies- said no one EVER! On Friday evening my brother invited himself over to my house and as a chef, there is a certain expectation that you won’t be plonking a ready meal down for dinner.
With only an hour to spare in the kitchen I whipped up a gluttonous invention of snickers, fudge brownie mix, melted resse’s pieces and pretzels. The secret to perfect fudge brownies lies in your freezer. I always refrigerate my brownies overnight or freeze them for an hour to solidify the fudge.
The combination of salt and sweet has become internationally renowned thanks to salted caramel, the ‘it’ sauce to put on every food known to man.
Not only do these brownies require no time or effort, they are by far the fudgiest brownies I have ever eaten and I have ‘sampled’ hundreds. (All in the name of research, of course)
- 1 Betty Crocker fudge brownie mix
- 1 egg
- 7 Snickers bars
- 6 Reese's Pieces Peanut Butter Cups
- 50 grams dark cooking chocolate
- 60 grams of salted pretzels
- Turn the oven on to 180 degrees Celsius
- Break the reese's pieces and dark cooking chocolate into small chunks before placing the pieces into a heatproof bowl
- Fill a pot with 2 centimetres of water and set the heatproof bowl over the pot, making sure the bowl fits snugly and that both the water and the bottom of the bowl are not touching
- Melt the two chocolates over a medium heat until they became liquid
- Prepare the fudge brownie mix as per the instructions but replace the oil with the melted Reese's Pieces chocolate mixture
- Cut each snickers bar into fours and scatter on the bottom of a lined brownie tin
- Pour the brownie and Reese's Pieces batter over the snickers
- Cook the brownies in the oven for 40 minutes before topping the mixture with the smashed pretzels (feel free to push the pretzels into the brownie mixture) and return the brownies into the oven for a further 7 minutes
- If you are serving them within the next few hours, freeze the brownies for an hour or, if you have more time, refrigerate brownies overnight