Snickers Brownie Recipe

Cut snickers brownies topped with a dollop of caramel, a piece of snickers, and chopped peanuts.

Rich, fudgy Snickers Brownies are loaded with caramel, peanuts, and chopped Snickers bars — the ultimate candy-stuffed dessert!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 642kcal

Author Kate @ I Heart Eating

Equipment

8x8 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

US Customary - Metric

Instructions

Put the chopped snickers into the freezer while you make the brownie batter.
2 cups snickers
Preheat the oven to 350F. Line an 8x8 inch pan with parchment paper.
In a large microwave-safe bowl, add the butter and chopped chocolate. Microwave
1 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