Layered Candy Bar Brownies (Print Version)

# Ingredients:

→ For the Brownies

01 - 1 1/2 cups (187.5g) all-purpose flour
02 - 1 tablespoon cornstarch
03 - 1/3 cup (39g) Dutch-processed cocoa powder
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon kosher salt
06 - 4 large eggs, room temperature
07 - 2 cups (400g) granulated sugar
08 - 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature
09 - 2 teaspoons vanilla extract

→ For the Nougat Layer

10 - 1/4 cup (1/2 stick) unsalted butter
11 - 1 cup (200g) granulated sugar
12 - 1/4 cup (59.5g) heavy whipping cream
13 - 1/4 cup (64.5g) creamy peanut butter
14 - 1 jar (7 oz) marshmallow fluff
15 - 1 teaspoon vanilla extract
16 - 2 cups (292g) salted peanuts

→ For the Caramel Layer

17 - 1 bag (11 oz) caramel bits
18 - 1/4 cup (59.5g) heavy whipping cream

→ For the Chocolate Layer

19 - 2 cups (364g) milk chocolate chips
20 - 1 teaspoon vegetable oil

# Instructions:

01 - Heat your oven to 350 degrees. Line a 9x13 inch baking dish with parchment paper, leaving some hanging over the sides so you can lift the brownies out easily later. In a large bowl, whisk together the flour, cornstarch, cocoa powder, baking powder, and salt. Set this aside.
02 - In a stand mixer with the paddle attachment, beat together the eggs, sugar, butter, and vanilla on medium speed until the mixture is light and fluffy. Turn the mixer off and add the flour mixture. Mix on low speed just until everything is well combined.
03 - Pour the brownie batter into your prepared baking dish and spread it evenly. Bake for 30 to 35 minutes. The brownies are done when the edges look set but the center is still a bit shiny and moist - that's how you get fudgy brownies. Let them cool completely at room temperature, then chill in the fridge for 2 hours.
04 - In a medium saucepan over medium heat, combine the butter, sugar, and heavy cream. Stir occasionally until the mixture comes to a boil. Let it keep boiling without stirring until it reaches 246 degrees on a candy thermometer - about 6 minutes. Turn off the heat and stir in the peanut butter, marshmallow fluff, and vanilla until everything is combined.
05 - Pour the nougat mixture evenly over the chilled brownies. Sprinkle the salted peanuts in an even layer on top and gently press them into the nougat. Pop the pan back in the fridge or freezer while you make the caramel.
06 - Put the caramel bits and heavy cream in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each one, until everything is melted and smooth - about 1 to 2 minutes total. Pour the caramel over the brownies and nougat. Put the pan back in the fridge or freezer for about 5 minutes to set while you prepare the chocolate.
07 - In a small microwave-safe bowl, combine the chocolate chips and oil. Microwave in 30-second intervals, stirring between each one, until the chocolate is completely melted and smooth - about 1 to 2 minutes total.
08 - Pour the melted chocolate evenly over the caramel layer, using an offset spatula to spread it if needed. Put the pan in the fridge for 15 to 20 minutes until the chocolate has cooled completely and looks shiny. These are best cut and served slightly chilled, not super cold.

# Notes:

01 - You'll need a candy thermometer to make the nougat layer - it's important to reach the right temperature.
02 - Make sure the brownies are completely chilled before adding the nougat layer or it will melt into the brownies.
03 - These are rich and decadent - a little goes a long way!
04 - Store covered in the fridge for up to 5 days. Let them sit at room temperature for a few minutes before serving for the best texture.

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