Snickers Brownies: A Chocolate Lover’s Dream Come True

There’s something magical about the combination of rich chocolate, gooey caramel, and crunchy peanuts – it’s the kind of treat that makes you close your eyes and savor every bite. I remember the first time I tried a Snickers bar as a little girl, tucked into my lunchbox as a special surprise. That perfect balance of textures and flavors stuck with me, and years later, I found myself wondering: what if we took that iconic candy bar and baked it into the fudgiest, most decadent brownies imaginable?

These Snickers Brownies are my love letter to that childhood memory. They’re everything you want in a dessert – dense chocolatey base, pockets of caramel, roasted peanuts for crunch, and just enough salt to keep things interesting. Perfect for potlucks, bake sales, or those days when only an over-the-top treat will do (we’ve all been there).

Gather Your Ingredients

This recipe calls for simple pantry staples with a few special additions to create that signature Snickers flavor:

• 1 cup (225g) unsalted butter – The foundation of any good brownie. I like to use European-style butter for extra richness.
• 2 cups (400g) granulated sugar – Don’t skimp here – we want that classic brownie crust!
• 4 large eggs – Room temperature eggs incorporate better for a smoother batter.
• 1 tbsp vanilla extract – The secret flavor booster in all good baked goods.
• 1 cup (120g) all-purpose flour – Measure by spooning into the cup and leveling off for accuracy.
• 3/4 cup (75g) cocoa powder – Use Dutch-process for deeper chocolate flavor.
• 1/2 tsp salt – Balances the sweetness beautifully.
• 1 cup (175g) chocolate chips – Semi-sweet or dark, depending on your preference.
• 1 cup (150g) roasted salted peanuts – For that essential crunch factor.
• 1 cup (about 12 oz) soft caramel candies – I use the square ones you find in the baking aisle.
• 2 tbsp heavy cream – For melting the caramel into a luscious swirl.

Let’s Bake Some Magic

Now that we’ve got our ingredients ready, here’s how we’ll transform them into the most irresistible brownies:

1. Prep your pan – Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. This makes removal so much easier! Lightly grease the paper and sides with butter or baking spray.
2. Melt the butter – In a medium saucepan over low heat, melt the butter slowly. Once melted, remove from heat and whisk in the sugar until well combined. Let this mixture cool slightly (about 5 minutes) so we don’t cook the eggs in the next step.
3. Build the batter – Whisk in the eggs one at a time, then stir in the vanilla. In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined – overmixing leads to tough brownies. Stir in the chocolate chips and peanuts, reserving a handful of each for topping.
4. Prepare the caramel swirl – In a microwave-safe bowl, combine the caramel candies and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth and pourable. This usually takes about 90 seconds total.
5. Layer the goodness – Pour about two-thirds of the brownie batter into your prepared pan and spread evenly. Drizzle about half of the melted caramel over the batter, then use a knife to gently swirl it in. Add the remaining batter, then repeat with the rest of the caramel. Top with reserved chocolate chips and peanuts.

At this point, your kitchen should smell absolutely heavenly, and I promise the hardest part is waiting for these to bake! But before we pop them in the oven, here’s my favorite pro tip: lightly bang the pan on the counter a few times to release any air bubbles – this helps create that perfect fudgy texture we all crave in a brownie.

Pro Tips for Perfect Snickers Brownies

Want to take your Snickers brownies to the next level? Here are my favorite tricks:

• Room temperature ingredients – Let your eggs and butter sit out for 30 minutes before baking for the fudgiest texture
• Don’t overmix – Stir just until the flour disappears to avoid tough brownies
• Use an ice cream scoop – For perfectly even dollops of peanut butter and caramel
• Chill before cutting – Let the brownies cool completely (about 2 hours) for clean slices

Delicious Variations to Try

This recipe is wonderfully adaptable:

• Nut-free version: Swap peanut butter for sunflower seed butter and omit the peanuts
• Extra chocolatey: Add ½ cup chocolate chips to the batter
• Salty-sweet twist: Sprinkle flaky sea salt on top before baking
• Gluten-free: Use your favorite 1:1 gluten-free flour blend

Perfect Pairings

While these brownies are spectacular on their own, here’s what I love serving them with:

• A tall glass of cold milk (the classic pairing!)
• Vanilla bean ice cream for an over-the-top sundae
• Fresh berries to cut through the richness
• Espresso or strong coffee for grown-up indulgence

Storing Your Brownies

To keep your brownies fresh and delicious:

• Room temperature: Store in an airtight container for up to 3 days
• Refrigerator: Will keep for 1 week (let come to room temp before serving)
• Freezer: Wrap tightly and freeze for up to 3 months
• Reheating: 10 seconds in the microwave revives that just-baked warmth

Frequently Asked Questions

Can I use store-bought caramel instead of homemade?
Absolutely! About ½ cup of your favorite caramel sauce works perfectly.

My brownies are very gooey in the center – are they done?
They should be slightly gooey when warm but will set as they cool. If truly underbaked, return to oven for 5 more minutes.

Can I make these without nuts?
Yes! Simply omit the peanuts – the brownies will still be delicious with just the peanut butter swirl.

Why did my peanut butter sink to the bottom?
This happens if the brownie batter is too thin. Try chilling your batter for 30 minutes before adding toppings next time.

A Sweet Final Thought

There’s something magical about the way chocolate, caramel, peanuts, and peanut butter come together in these brownies. Whether you’re baking them for a special occasion or just because, I hope this recipe brings as much joy to your kitchen as it does to mine. Don’t be surprised if these become your new go-to treat – they’ve certainly earned that spot in my recipe box. Happy baking, friends!

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