Snickers brownie recipe makes rich, fudgy brownies loaded with caramel, peanuts, and chopped Snickers bars. They’re the ultimate candy-stuffed brownie and are the perfect way to use up leftover Halloween candy.
If you’ve ever found yourself with leftover Halloween candy (or just a craving for something gooey and chocolatey), these Snickers Brownies are exactly what you need. There are chunks of chewy Snickers in every bite of rich, fudgy brownie.
It’s a dessert that has it all: rich chocolate, buttery caramel, and crunchy salty nuts. Best of all, the brownies are incredibly simple to make. Mix them up, bake, and top with more caramel and chopped Snickers for the kind of treat that disappears fast.
Ingredient notes and substitutions
- Snickers: I’ve used original Snickers in this recipe and can’t speak to how different flavors will work.
- Butter: If using unsalted butter, increase the salt to 1/2 teaspoon.
- Chocolate: Either baking chocolate bars or good-quality chocolate chips, like Ghirardelli.
- Caramel: I like to use my salted caramel sauce in this recipe. If using store-bought, use a thick caramel sauce, not a thin caramel topping.
How to make Snickers brownies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Put the chopped Snickers into the freezer while you make the brownie batter.
Step 2: Preheat the oven to 350F. Line an 8×8 inch pan with parchment paper.
Step 3: In a large microwave-safe bowl, add the butter and chopped chocolate. Microwave in 30 second intervals, stirring well each time. Set aside to cool.
Step 4: In the large bowl of a stand mixer fitted with the paddle attachment, add the sugar and eggs. Beat on a medium speed until the mixture is pale and doubled in size. This will take around 5 minutes.
Step 5: Turn the mixer off and pour in the cooled butter and chocolate mixture along with the vanilla extract. Turn the mixer to its lowest speed and beat until uniform in color, about 2 minutes.
Step 6: Add the dry ingredients to the wet ingredients. Fold in just until combined.
Step 7: Add the frozen Snickers pieces and gently fold them into the brownie batter. Do not over mix.
Step 8: Transfer the brownie batter to the prepared pan, smoothing as needed.
Step 9: Bake in the center of the oven for about 30-35 minutes. Insert a toothpick into the middle of the brownies. The toothpick will have a few fudgy crumbs but should not have any batter on it.
Step 10: Remove from the oven and let cool completely in the pan before topping. Once the brownies have cooled, remove from the pan.
Step 11: Cut into pieces, and drizzle with caramel sauce, chopped Snickers, and chopped peanuts.
Recipe Tips!
- Freezing the Snickers: Freezing the candy bars helps them to keep their shape while baking.
- Mixing: It’s important to mix according to the times given. Not mixing enough will give you flat, thin brownies. Also, mixing the dry ingredients in by hand will help to avoid deflating the brownie mixture.
- Easy cutting: For easy cutting, chill the brownies overnight before cutting.
Storage
Store any leftover brownies in an airtight container in the refrigerator. Untopped brownies can be stored at room temperature, but brownies topped with caramel sauce should be stored in the fridge.
The brownies will keep for up to 4 days when properly stored.
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Snickers Brownie Recipe
Equipment
- 8×8 pan
Ingredients
Brownies
- 2 cups snickers about 4 full sized, chopped
- 1 cup unsalted butter
- 8 ounces bitter sweet chocolate 60-70% cocoa, finely chopped
- 1 ¾ cups light brown sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- ½ cup Dutch processed cocoa powder
- ¼ teaspoon salt
Topping
- 1 cup Snickers chopped
- ½ cup caramel sauce
- ¼ cup chopped peanuts
Instructions
- Put the chopped snickers into the freezer while you make the brownie batter.2 cups snickers
- Preheat the oven to 350F. Line an 8×8 inch pan with parchment paper.
- In a large microwave-safe bowl, add the butter and chopped chocolate. Microwave1 cup unsalted butter, 8 ounces bitter sweet chocolate
- in 30 second intervals, stirring well each time. Set aside to cool.
- In the large bowl of a stand mixer fitted with the paddle attachment, add the sugar and eggs. Beat on a medium speed until the mixture is pale and doubled in size. This will take around 5 minutes.1 ¾ cups light brown sugar, 3 large eggs
- Turn the mixer off and pour in the cooled butter and chocolate mixture along with the vanilla extract. Turn the mixer to its lowest speed and beat until uniform in color, about 2 minutes.1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients. Fold in just until combined.¾ cup all purpose flour, ½ cup Dutch processed cocoa powder, ¼ teaspoon salt
- Add the frozen Snickers pieces and gently fold them into the brownie batter. Do not over mix.
- Transfer the brownie batter to the prepared pan, smoothing as needed.
- Bake in the center of the oven for about 30-35 minutes. Insert a toothpick into the middle of the brownies. The toothpick will have a few fudgy crumbs but should not have any batter on it.
- Remove from the oven and let cool completely in the pan before topping.
- Once the brownies have cooled, remove from the pan.
- Cut into pieces, and drizzle with caramel sauce, chopped Snickers, and chopped peanuts.1 cup Snickers, ½ cup caramel sauce, ¼ cup chopped peanuts
Notes
- Snickers: I’ve used original Snickers in this recipe and can’t speak to how different flavors will work.
- Butter: If using unsalted butter, increase the salt to 1/2 teaspoon.
- Chocolate: Either baking chocolate bars or good-quality chocolate chips, like Ghirardelli.
- Caramel: I like to use my salted caramel sauce in this recipe. If using store-bought, use a thick caramel sauce, not a thin caramel topping.
- Nutrition values are estimates.
Nutrition
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