Preheat the oven to 350ºF/180ºC. Line a cupcake pan with silicon cases {or regular ones if you don’t have Silicon}

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.

In a small bowl mix the flour, cocoa powder and bicarbonate soda.

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.

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.

Bake for about 20 minutes {25 min the most.}. Let it in pan for about 5 minutes and then transfer to a cooling rack.

While baking the brownies let’s make the ganache.

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.

Cover the top of each brownie cup with ganache. I heated it a bit before serving so the snicker melts again.

Serve and Enjoy.