Snickers Brownies

Fudgey chocolate brownies swirled with peanut butter and caramel sauce, packed with chunks of Snickers bars and peanuts

Course Dessert

Cuisine American

Keyword Brownies

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 499kcal

Author thebakingexplorer

Ingredients

For the brownies

350 g Dark chocolate
250 g Butter unsalted
250 g Light brown soft sugar
3 Eggs large
1 `tsp Vanilla extract optional
120 g Plain flour
250 g Snickers bars chopped up, frozen
75 g Peanuts
55 g Caramel sauce good quality shop bought or homemade
55 g Peanut butter smooth

For topping

70 g Snickers bars chopped up
1-2 tbsp Peanuts

Metric - US Customary

Instructions

Chop up the Snickers bar for the brownies, and freeze for at least 1 hour
Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and grease and line a 8" square tin (see notes if you have a different sized tin)
Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 10 minutes
In a mixing bowl use an electric mixer to whisk together the eggs, light brown soft sugar and vanilla extract for 5 minutes until thicker and paler in colour
Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in
Add the plain flour and whisk in gently with a hand whisk until you can't see any more flour
Gently mix the chopped and frozen Snickers bar chunks and the peanuts into the brownie batter
Pour the batter into your lined tin. Add little dollops of the caramel sauce and peanut butter all over the brownie batter, then use a butter knife to swirl it into the batter
Bake for 30-35 minutes, or until a cocktail stick poked into the centre comes out with moist crumbs on it, but is not wet. As soon as they come out of the oven, press the Snickers and peanut into the top
Let the brownies cool completely in the tin, then chill for 2 hours, before removing and slicing up
Store in an airtight container in a cool place and eat within 3 days

Notes

Bake for 20 minutes if using a 9" x 12" traybake tin, 30 minutes if using a 9" square tin, or 40 minutes if using a 8" square tin. Test they are done by poking in the centre with a cocktail stick. It should come out with moist crumb on it, but not be wet. I wouldn't recommend using anything smaller than an 8" square tin.

Make sure your eggs are at room temperature before you start baking. The butter can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
I used unsalted butter for this recipe.
I used light brown soft sugar for the brownies, which I do recommend using as it makes them extra fudgey, but you can also use caster sugar.
If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
For all of the answers to more questions about brownies, check out my Chocolate Brownies guide!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition