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Preheat the oven to 350ºF/180ºC. Line a cupcake pan with silicon cases {or regular ones if you don’t have Silicon}
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In a microwave safe medium bowl melt the butter and the chocolate chips. I set it up for 2 min checking it every 30 sec. When it’s done mix well and let it cool.
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In a small bowl mix the flour, cocoa powder and bicarbonate soda.
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When the butter mixture is cool, stir in the sugar and then incorporate the eggs one at a time mixing well. Then add Kahlua and Vanilla. Beat well. Stir in the flour mixture beating vigorously until it’s well incorporated.
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With a Scoop fill half of cases with brownie batter. Add a snicker bit on each case. Then Add another layer of brownie to cover snickers.
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Bake for about 20 minutes {25 min the most.}. Let it in pan for about 5 minutes and then transfer to a cooling rack.
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While baking the brownies let’s make the ganache.
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On top of a double boiler over simmer, cook chocolate and heavy cream. When starts melting stir until it’s well combined and smooth. Let it cool.
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Cover the top of each brownie cup with ganache. I heated it a bit before serving so the snicker melts again.
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Serve and Enjoy.