Nougat Brownies

What do y'all like to do when you are snowed in? I like to lay around, cook, eat, lay around some more, and then eat some more! Maybe not the best combo for my mid-section but it's a snow day, right? Live it up a little!
I was inspired to make these brownies by some sorta failed cupcakes I made this past weekend. The cupcakes were supposed to taste just like Snickers candy bars. They kinda did. They had all the same key flavors of a Snickers. But sadly, these cupcakes were not so appealing to the eye. They looked nothing like the beauties the magazine showed. The recipe calls for a nougat frosting that is uh-maze-ing. I had leftover nougat so I thought that would be quite nice spread onto some warm, gooey brownies. If you want you can sprinke peanuts on top and you will have all the flavors of Snickers. Not as convenient as a Snickers but a lot more fun! 

Chocolate Brownies

Recipe from Saco Premium Cocoa
For the brownies I used a recipe on the back of my cocoa. Very fudgy and rich. Yum! My pan was too big so they turned out thinner than I would have liked but they were still sooo good!


1/2 cup butter or margarine
1/3 cup cocoa powder
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 cup AP flour
1/4 tsp salt
1/2 cup nuts, chopped; optional

Preheat oven to 350°F.  Grease one 8-inch square baking pan. Melt butter.

Add cocoa and stir until well-blended. 

Add sugar and mix well.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla, flour and salt. Do not overbeat. 

If desired, fold in nuts.  Spread in prepared pan and bake 25 to 30 minutes, or until wooden toothpick tests done.

Nougat Frosting

Adapted from Food Network Magazine
1 jar of marshmallow cream
1/8 to 1/4  cup creamy peanut butter (depends on how much you want the PB flavor)
Dash of salt

Beat the marshmallow creme, peanut butter, and salt with a mixer until smooth. Pour and spread onto brownies. If desired, sprinkle with peanuts.

Oh so sticky, but oh so good.