The Scran Line takes one of the world’s most popular candy bars and turns it into decadent chocolate brownies. Yum!
75g plain flour
300g castor sugar
300g dark cooking chocolate
150g thickened cream (min 35% fat content)
Vanilla nougat (chopped into small cubes)
1 cup salted caramel sauce
To prepare chocolate ganache frosting simply add cooking chocolate and cream to a large microwave safe bowl and microwave together for 20 seconds at a time, stirring each time until mixture becomes smooth. Cover with plastic wrap and set aside.
Preheat a fan forced oven to 175C (340F). Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside.
Add butter and chocolate to a microwave safe bowl. Microwave for 20 seconds at a time and repeat until it becomes smooth.
Add flour, eggs, sugar to a large mixing bowl and mix on low speed using the paddle attachment or a wooden spoon until everything is combined.
Slowly add chocolate and butter mixture while mixing on low speed.
Add batter to baking tin lined with baking paper. Drizzle ½ cup of salted caramel sauce over the top and use a toothpick or skewer to swirl into the batter. Bake for 25-30 min or until a pick comes out with moist crumbs. Set them aside to cool completely after they’ve baked.
To finish off brownies simply spread the ganache frosting on top. Sprinkle with crushed peanuts, nougat and a good drizzle of salted caramel sauce.