Prepare yourself for the ultimate indulgence: Snickers Brownies. These aren’t just any brownies; they’re a decadent fusion of the fudgiest chocolate brownies imaginable, generously studded with chunks of Snickers candy bars, and crowned with a luscious swirl of homemade salted caramel. Every bite delivers an irresistible symphony of rich cocoa, sweet nougat, crunchy peanuts, chewy caramel, and smooth milk chocolate, all perfectly balanced with a hint of sea salt. This recipe elevates the classic brownie to a truly gourmet dessert, making it an absolute showstopper for any occasion or simply a spectacular treat for yourself.
The secret to their extraordinary richness lies in a meticulously crafted simple brownie recipe, enhanced with an extra egg yolk and a touch of cornstarch to achieve that coveted ultra-fudgy texture. But the magic doesn’t stop there. Layers of sweet and salty homemade caramel are lovingly swirled through the batter before baking, creating pockets of gooey bliss that melt in your mouth. Once baked to perfection, these beauties are adorned with even more caramel and extra Snickers pieces, transforming them into a truly unforgettable dessert experience.
While convenience might tempt you to use store-bought caramel, we strongly recommend making your own using our dedicated salted caramel recipe. The depth of flavor, luxurious texture, and overall quality of homemade caramel simply cannot be matched. It’s surprisingly straightforward to make and will elevate these brownies from delicious to absolutely divine. Trust us, your taste buds will thank you!
If you’re a fan of transforming your favorite candy bars into delightful desserts, be sure to explore more of our creations. Indulge in The Best Snickers Cheesecake for a creamy, no-bake delight, savor the layers of chocolate and caramel in our Layered Chocolate Snickers Cake, or try the equally enticing Twix Cake. Each recipe promises a unique and satisfying treat for any sweet tooth.
Why These Snickers Brownies Are Unforgettable
Our Snickers Brownies aren’t just a dessert; they’re an experience. Here’s what makes this recipe stand out and why you’ll want to bake them again and again:
- Truly Fudgy Chocolate Brownies: Say goodbye to dry, cakey brownies! This recipe is engineered for maximum fudge factor. We achieve an incredibly moist and dense texture through a careful balance of ingredients, including rich cocoa powder for deep chocolate flavor, an extra egg yolk for added moisture and richness, and a touch of cornstarch to tenderize the gluten, resulting in a brownie that practically melts in your mouth.
- Abundant Snickers Bars: Why settle for just a hint of Snickers when you can have an abundance? We incorporate chopped Snickers bars directly into the brownie batter, ensuring every square is packed with that iconic blend of milk chocolate, nougat, caramel, and peanuts. For an extra flourish, more Snickers pieces are sprinkled on top after baking, adding visual appeal and an additional textural crunch. They are, without a doubt, one of the best candy bars to bake with!
- Decadent Homemade Salted Caramel: The star of this show, besides the brownies themselves, is the luscious salted caramel. Forget anything from a jar – our homemade salted caramel is smooth, buttery, rich, and perfectly balanced with a hint of sea salt that cuts through the sweetness beautifully. It’s so good, you’ll be tempted to eat it by the spoonful! This caramel is swirled into the batter for pockets of gooey delight and drizzled generously over the finished brownies, creating an irresistible sticky-sweet topping. For detailed instructions and foolproof tips on making caramel from scratch, refer to our comprehensive Homemade Salted Caramel recipe.
Essential Ingredient Notes for Perfect Snickers Brownies
Understanding the role of each ingredient is key to achieving brownie perfection. Below are important notes and recommendations for the components of these incredible Snickers brownies. For a complete list with precise measurements, please refer to the detailed recipe card at the end of this article.
- Unsweetened Cocoa Powder: The quality of your cocoa powder profoundly impacts the brownies’ flavor. For the deepest, richest chocolate taste and a beautiful dark color, we highly recommend using a high-quality Dutch-process cocoa powder. This type of cocoa has been alkalized to reduce acidity, resulting in a smoother, less bitter chocolate flavor. This is the one I used with excellent results.
- Cornstarch: A secret weapon for fudginess! Cornstarch helps tenderize the gluten in the flour, preventing the brownies from becoming tough or cakey. It contributes significantly to that desirable dense, chewy, and fudgy texture we all crave in a perfect brownie.
- Eggs + Extra Egg Yolk: The eggs provide structure and moisture. While your main eggs can be cold, the addition of an extra egg yolk is crucial. This extra yolk adds a significant amount of fat and emulsifiers, contributing to the brownies’ incredible richness, moisture, and overall fudgy consistency, without adding excess protein that could lead to a cake-like crumb.
- Unsalted Butter: Using unsalted butter gives you control over the overall saltiness of your baked goods. For this recipe, the butter is melted and then cooled slightly before being incorporated. This helps achieve a denser brownie texture compared to using softened butter.
- Oil: Incorporating a neutral-flavored oil like canola oil, vegetable oil, or even a light olive oil (ensure it’s not too strong in flavor) adds extra moisture and helps keep the brownies incredibly tender and soft, preventing them from drying out.
- Chocolate Chips: We recommend using semi-sweet chocolate chips or dark chocolate chips. These varieties provide a robust chocolate flavor that beautifully complements the sweetness of the Snickers and caramel. Milk chocolate chips are generally not advised as they can make the brownies overly sweet, masking the other delicious flavors.
- Snickers: The star candy bar! A bag of fun-sized Snickers works perfectly for this recipe. You’ll need enough to chop and mix into the brownie batter, and then a little extra for sprinkling on top of the warm brownies after they come out of the oven. This ensures Snickers goodness in every layer.
Ingredient Substitutions and Dietary Considerations
While this recipe is designed for optimal results, here are a few notes on potential substitutions:
- Dairy-Free Option: To make these brownies dairy-free, you can substitute your favorite dairy-free butter alternative, dairy-free heavy cream (for the caramel), and dairy-free chocolate chips. Ensure all other ingredients are also dairy-free.
- Gluten-Free Option: I have not personally tested this recipe with gluten-free flour. If you decide to experiment with a gluten-free all-purpose flour blend, please let me know your results!
Step-by-Step Guide to Crafting Snickers Brownies
Follow these detailed instructions to create your batch of irresistible Snickers brownies. You’ll need either a stand mixer equipped with a whisk attachment or a reliable hand mixer. Additionally, a 9×9-inch baking dish is essential for achieving the perfect thickness and serving size.
STEP 1: Prepare the Homemade Salted Caramel. For comprehensive details, tips, and tricks, refer to our dedicated salted caramel recipe. In a saucepan over medium heat, gently melt the granulated sugar. Allow it to sit undisturbed until it begins to liquefy, then use a whisk to gently stir. The sugar may clump at first; continue whisking until all sugar crystals have melted and the mixture is smooth. Let the caramel reach an amber color—this happens quickly, usually within 10-15 seconds. Immediately remove it from the heat. Gradually add half of the room-temperature unsalted butter, whisking continuously until fully incorporated and melted. Repeat with the remaining butter. Next, slowly pour in half of the room-temperature heavy cream, whisking until smooth, then add the rest. Stir in the vanilla extract and salt. Transfer the finished caramel to a heatproof glass container and allow it to cool completely to room temperature before using in the brownie batter.
STEP 2: Combine the Dry Ingredients. In a medium-sized bowl, use a sifter to combine the all-purpose flour and cocoa powder. Sifting ensures a lump-free mixture and lighter texture. Once sifted, add the cornstarch and salt to the bowl, and whisk everything together thoroughly. Set this mixture aside.
STEP 3: Whip Sugar and Eggs for Crinkly Tops. In a large mixing bowl (preferably using a stand mixer with a whisk attachment or a powerful hand mixer), combine the granulated sugar, large eggs, and the extra egg yolk. Beat this mixture on high speed for a full 5 minutes. This extended beating time is crucial; it incorporates a significant amount of air into the mixture, which results in that beautiful, light, and crackly top on your baked brownies. You’ll notice the mixture will become significantly lighter in color and much thicker, almost ribbon-like.
STEP 4: Incorporate the Wet Ingredients. Gently reduce the mixer speed to low. Carefully pour in the cooled melted butter, vegetable or canola oil, and pure vanilla extract. Mix just until these wet ingredients are fully combined with the sugar-egg mixture. Be careful not to overmix at this stage; we want to preserve as much of that incorporated air as possible.
STEP 5: Add Dry Ingredients and Mix-ins. With the mixer still on low speed, gradually add the reserved dry flour mixture to the wet ingredients. Mix only until no streaks of flour remain, being careful not to develop the gluten. As soon as the flour is just combined, turn off the mixer. Fold in both the semi-sweet chocolate chips and the chopped Snickers bars using a sturdy rubber spatula. Mix gently until they are evenly distributed throughout the thick brownie batter.
STEP 6: Pour, Dollop, and Swirl. Prepare your 9×9-inch baking pan by spraying it with nonstick baking spray. Line the bottom and two opposing sides with parchment paper, leaving an overhang on the sides for easy removal, and spray the parchment again. Pour the rich brownie batter evenly into the prepared square pan. Now, take your cooled homemade salted caramel sauce and use a teaspoon to carefully dollop generous amounts on top of the brownie batter. I recommend about 9-12 heaping teaspoons, distributing them evenly across the surface. Take a butter knife and very gently swirl the caramel into the batter, creating beautiful ribbons. Avoid over-swirling to keep distinct caramel pockets.
STEP 7: Bake to Fudgy Perfection. Preheat your oven to 325°F (160°C). Bake the brownies for approximately 45-50 minutes. The key is to bake until the edges are set and a toothpick inserted into the center comes out with moist, fudgy crumbs, but not raw batter. The middle should appear slightly underdone – this ensures maximum fudginess as they cool. Don’t worry if the caramel melts and creates small indentations or “holes” on the surface; this is normal and part of their charm. Immediately after removing from the oven, sprinkle extra chopped Snickers over the warm brownies. Allow them to cool completely on a wire rack in the pan.
STEP 8: Finish and Cut. Once the brownies have cooled, generously drizzle additional salted caramel over the top. This extra caramel will naturally seep into any holes or cracks, creating an even more decadent finish. To achieve perfectly clean cuts, place the cooled brownies in the freezer for about 10-15 minutes before slicing. Use a sharp knife, wiping the blade clean with a damp cloth after each cut to prevent sticking and ensure neat squares.
Expert Baking Tips for Brownie Success
Achieving truly magnificent Snickers brownies requires a few insider tips. Pay attention to these details to ensure your brownies are nothing short of perfection:
- Accurate Flour Measurement: Precision in measuring flour is critical. Always spoon your all-purpose flour into the measuring cup and then level it off with the back of a knife. Never scoop the measuring cup directly into the flour bag, as this compacts the flour, leading to an excess amount. Too much flour can make your brownies dry and cakey instead of gloriously fudgy. For ultimate accuracy, using a kitchen scale to measure ingredients by weight is highly recommended.
- The Art of Underbaking: This is perhaps the most important secret to fudgy brownies. Brownies continue to cook and set as they cool, so it’s essential to pull them from the oven when they are slightly underdone in the center. The edges should be set, but a toothpick inserted into the middle should still come out with moist crumbs, not liquid batter. If your brownies are overbaked, they will inevitably lose their signature fudgy texture and become dry.
- Effortless Removal with Parchment Paper: To ensure your beautiful brownies come out of the pan easily and intact, start by spraying your baking dish with nonstick spray. Then, line the bottom and two opposing sides of the pan with parchment paper, leaving an overhang that acts as “handles.” Spray the parchment paper again for extra nonstick insurance. Once the brownies are completely cooled, simply lift them out of the pan using the parchment paper overhang.
- Achieving Perfect Clean Cuts: For professional-looking, neat brownie squares, a few tricks can help. First, ensure your brownies are completely cooled (and ideally chilled for 10-15 minutes in the freezer). Use a very sharp, long knife. After each cut, wipe the blade clean with a warm, damp cloth or paper towel to remove any sticky residue. This prevents crumbs and caramel from dragging and messing up subsequent slices.
Frequently Asked Questions (FAQ)
It’s common for these brownies to sink slightly due to the melting caramel during baking, which creates a delightful gooey center. However, if your brownies sink significantly, it’s usually a sign that they were underbaked. They likely needed an additional 5-10 minutes in the oven to fully set.
This recipe is designed for a 9×9-inch baking pan. If you prefer thicker brownies, you can use an 8×8-inch baking pan, though you might need to increase the baking time slightly. To make a larger batch, you can easily double the recipe and bake it in a 9×13-inch baking pan. For a smaller, more personal treat, half the recipe can be baked in a standard loaf pan.
Absolutely! This recipe is incredibly versatile. Feel free to experiment with your favorite chocolate candy bars like Twix, Milky Way, Reese’s Peanut Butter Cups, or even M&M’s. Simply chop them into bite-sized pieces and fold them into the batter as you would with Snickers.
When making salted caramel, the key is to watch for the color. The sugar should melt and turn into a beautiful amber hue, similar to a copper penny. This color indicates the sugar has caramelized perfectly. Be attentive, as it can go from perfect to burnt very quickly once it reaches this stage.
For the best texture and fudginess, it’s recommended to bake the brownies immediately after preparing the batter. The air whipped into the eggs and sugar is crucial for the crinkly top, and it can deflate if the batter sits for too long. However, you can make the salted caramel a day or two in advance and store it in an airtight container at room temperature.
Recipe Variations to Explore
Once you master the basic recipe, feel free to experiment with these simple variations to customize your Snickers brownies:
- Caramel-Free Version: To save time or if you prefer a simpler brownie, you can certainly skip adding the caramel swirl to the top. The brownies will still be incredibly rich and fudgy with the Snickers and chocolate chips.
- Nutty Boost: If you’re a peanut lover, consider adding an extra half cup of chopped roasted peanuts to the brownie batter along with the Snickers for an even more pronounced nutty flavor and crunch.
- Coffee Infusion: For a subtle depth of flavor, add 1 teaspoon of instant espresso powder to the dry ingredients. It won’t make the brownies taste like coffee, but it will enhance the chocolate notes beautifully.
- White Chocolate Drizzle: After the brownies have cooled and the caramel is set, melt some white chocolate and drizzle it over the top for an elegant finish and an extra layer of sweetness.
Special Tools for Effortless Baking
Having the right tools can make your baking experience smoother and more enjoyable. Here are some of my favorite special tools that I find indispensable for this recipe:
- Parchment Paper Sheets: Instead of wrestling with a roll, I highly recommend using premade sheets of parchment paper. They lay flat perfectly, making lining your baking pans much easier and more efficient.
- Baking Spray with Flour: To ensure absolutely no sticking, I always use a nonstick baking spray that contains flour. It provides an extra layer of protection, guaranteeing your brownies release cleanly from the pan.
- Offset Spatula: While not strictly necessary for this recipe, an offset spatula is incredibly useful for easily spreading batter evenly into the pan, and for frosting cakes or spreading fillings in other recipes.
- Metal Square Baking Pan: For consistent baking and heat distribution, I prefer using metal square baking pans. Glass pans tend to bake differently and can sometimes lead to uneven results with brownies.
Storing and Freezing Your Snickers Brownies
Proper storage is essential to keep your delicious Snickers brownies fresh and fudgy for as long as possible:
Store these delectable Snickers brownies in an airtight container at room temperature. They will maintain their incredible flavor and texture for up to 5 days. For an extra treat, warm them slightly in the microwave before serving, and consider pairing them with a scoop of vanilla ice cream for a truly indulgent dessert.
Freezing Instructions
Yes, these brownies freeze beautifully! To freeze, ensure they are completely cooled. Wrap individual brownies tightly in plastic wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. They can be frozen for up to 30 days without compromising their quality. When you’re ready to enjoy them, simply thaw the brownies at room temperature for 1-2 hours before serving.
Other Irresistible Brownie Recipes To Try
If you’re a brownie aficionado, you’ll love exploring more of our delightful brownie variations and other sweet treats.
Discover More Candy-Inspired Desserts
For those who can’t get enough of candy-infused desserts, expand your baking repertoire with these fantastic recipes:
- Snickers Cake
- Butterfinger Cake
- Twix Cookies
- Twix Cake
- Reese’s Peanut Butter Cup Cookies
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Snickers Brownies
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Ingredients
Salted Caramel
- 1 cup White granulated sugar
- 5 TBSP Unsalted butter, room temperature and cubed
- 1/2 cup Heavy cream, room temperature
- 1 tsp Salt
- 1/2 tsp Pure vanilla extract
Snickers Brownies
- 2 cups White granulated sugar
- 3 Large eggs
- 1 Egg yolk
- 2 tsp Pure vanilla extract
- 1/2 cup Oil, canola or vegetable
- 1/2 cup Unsalted butter, melted
- 3/4 cup All-purpose flour
- 1 cup Unsweetened cocoa powder, Use dutch-process
- 1 TBSP Cornstarch
- 3/4 tsp Salt
- 1 cup Semi-sweet chocolate chips, Or dark chocolate
- 1 cup Chopped Snickers
Instructions
Salted Caramel
- In a saucepan over medium heat, heat the sugar. Let the sugar sit until it starts to melt, then use a whisk to whisk sugar. It will clump up at first. Keep mixing until every sugar crystal is melted.
- Let it sit on the stove until the caramel turns amber in color. This happens very fast! Takes 10-15 seconds. Take off the heat.
- Add in half of the butter and whisk until all melted. Repeat with the rest of the butter. Add in half of the heavy cream and whisk again. Repeat with the rest of the heavy cream. Stir in the vanilla and salt. Pour into a glass container and allow it to cool completely.
Snickers Brownies
- Preheat the oven to 325°F. Spray a 9X9- inch pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper and spray again.
- In a medium bowl, sift the flour and cocoa powder. Mix in the cornstarch and salt and set aside.
- Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for 5 minutes. It will become pale in color. Stir in the vanilla, oil, and melted butter and mix on low until just combined.
- Add in the dry ingredients and mix on low until just combined. Take off the mixer. Pour in the chocolate chips and chopped snickers. Use a rubber spatula to fold in the mix ins.
- Pour the brownie batter into the pan. Use a teaspoon to dollop salted caramel on top of the brownie batter. I used 12 teaspoons. Use a butter knife to very lightly swirl it on top.
- Bake for 40-50 minutes. Bake until the edges are set and the middle is under baked. If you stick in a toothpick it should come out with fudgy brownie on it. If it is pure brownie batter, bake for another 5 minutes and check again.
- Top the brownies immediately with extra chopped Snickers. Let the brownies cool on a cooling rack. The caramel will melt and cause holes on top of the brownies. Pour extra caramel on top of the brownies. It will sink in the holes!
Notes
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.