Chocolate makes everything better. This Snicker’s Brownie Cake proves that even on a rainy day there is some sunshine. I didn’t change a thing about it. The recipe is perfect as it stands. It might be the meringue you fold into the chocolate that makes this so heavenly, or the chocolate and butter melted into one beautiful bowl, or the 10 Snicker’s fun bars you sprinkle on the top . Any one of these could put this over the top, but together it is a masterpiece to enjoy. Put this at the top of your list to make during the holidays to impress your chocolate loving friends. You will not hear the end of it. It is without a doubt the best brownie I have ever had.
There are a few extra steps in this recipe, but in the long run it is well worth it. It is a cinch to make if you can separate eggs. You can use your hands, an egg separator, the egg-shell, or I’ve heard even a plastic bottle. Whichever you choose to do keep the yolk from the white. Even the smallest amount of yolk in the white will deter the foam and the meringue will not form no matter if you whip it for days. Now with that small tip you are on your way to making the best brownies you have put in your mouth!
Snicker’s Brownie Cake from Real Simple
- 10 tablespoons unsalted butter, plus more for the pan
- 6 ounces bittersweet chocolate, chopped
- 1 cup sugar, divided
- 3 large eggs, separated
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 packed cup chopped Snickers bars (I used 10 fun bars cut into 4-5 pieces)
- cocoa powder, for dusting
- Heat the oven to 325°F. Butter a 9-inch springform pan with removable sides.
- Set a heatproof bowl over a pot of barely simmering water.
- Add the butter and the chocolate to the bowl and heat until melted and smooth, stirring occasionally, about 5 minutes. Remove the butter mixture from the heat. Let cool slightly.
- Whisk 3/4 cup of the sugar into the butter mixture until smooth.
- Whisk in the egg yolks, salt, and vanilla. On the safe side I tempered the eggs with a little of the hot mixture to make sure I did not scramble the eggs. Do that by adding a little of the hot mixture to the eggs first to heat the eggs. Fold in the flour.
- In a clean bowl, beat the egg whites with an electric mixer on medium until they are light and foamy.
- Add the remaining 1/4 cup sugar and beat until stiff peaks form, about 3 minutes.
- Using an over and under motion with a rubber scraper stir about 1/3 of the egg whites into the chocolate batter, then gently fold in the remaining whites until the streaks are gone. Don’t use a stirring motion or the egg whites will lose the air whipped in.
- Transfer the batter to the prepared pan and smooth the top.
- Sprinkle with the Snickers bars.
- Bake until a toothpick inserted into the center of the cake comes out with moist crumbs attached, 30 to 35 minutes. Transfer cake to a rack to cool completely. To serve, remove the pan sides and dust with cocoa powder.