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The Ultimate Snickers Brownies Recipe for Chocolate Lovers

The Ultimate Snickers Brownies

Fudgy homemade brownies are layered with caramel, salted roasted peanuts, chopped Snickers bars, and a creamy chocolate topping. This decadent 9 x 13-inch dessert makes 24 irresistible brownies.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Brownies
  • 1 cup (226 g) Unsalted butter, melted
  • 2 cups (400 g) Granulated sugar
  • 4 Large eggs
  • 2 teaspoons Vanilla extract
  • 1 cup (85 g) Unsweetened cocoa powder
  • 1 cup (125 g) All-purpose flour
  • 1 teaspoon Fine salt
  • 1 cup (170 g) Semisweet chocolate chips or chopped chocolate
Snickers Topping
  • 4 bars, approximately 200–215 g total Full-size Snickers bars, chopped
  • 1 cup (about 140 g) Salted roasted peanuts
  • 1 package, about 11 ounces (311 g) Soft caramel candies or caramel bits
  • 2 tablespoons Heavy cream or evaporated milk
Chocolate Topping
  • 1 cup (170 g) Milk or semisweet chocolate chips
  • 1/2 cup (120 ml) Heavy cream

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper, leaving paper overhanging the sides, and lightly grease the parchment.
  2. Whisk the melted butter and granulated sugar together in a large bowl. Add the eggs and vanilla extract, then whisk until the mixture is smooth and evenly combined.
  3. Stir in the cocoa powder, flour, and fine salt just until no dry streaks remain. Fold in the semisweet chocolate chips or chopped chocolate without overmixing.
  4. Spread the batter evenly in the prepared pan. Bake for approximately 30–35 minutes, until the edges are set and a toothpick inserted near the center shows moist crumbs rather than wet batter.
  5. Cool the brownies in the pan for at least 20–30 minutes. For the neatest layers, chill the brownies briefly before adding the caramel.
  6. Melt the caramels with 2 tablespoons of heavy cream or evaporated milk in short microwave intervals, stirring between each interval. You may also melt them gently in a saucepan over low heat.
  7. Spread the warm caramel over the brownies. Sprinkle the salted roasted peanuts and chopped Snickers bars evenly over the caramel, pressing them very lightly into the surface.
  8. Melt the chocolate chips with 1/2 cup heavy cream until smooth. Spread or drizzle the chocolate mixture over the Snickers layer.
  9. Refrigerate the brownies for 1–2 hours, or until the caramel and chocolate are firm. Lift the slab from the pan using the parchment paper and cut into 24 squares with a sharp, warmed knife.

Notes

Do not overbake the brownie base; moist crumbs are the sign that it is ready. Chill between layers if the caramel seems soft. For a shortcut, use one 18–19-ounce box of fudge brownie mix prepared according to package directions, while keeping the caramel, peanut, Snickers, and chocolate topping quantities approximately the same.