Chocolate, caramel, peanut, nougat. These Snickers Brownies take less than an hour, turning a childhood classic into a serious indulgence!
Snickers bars are the perfect addition to a brownie. The nougat, peanut, and caramel layers melt within the batter and, once cooled, reform into unctuous gooey pockets.
Named after the Mars family's favourite horse, Snickers bars have been around since the 1930s. And despite being almost 100 years old, the recipe is more or less the same as when it was first made.
Over the years, chefs and home cooks have used the beloved bar to make ice creams, cookies, pies, and many other bakes.
My Snickers brownies recipe builds on Snickers' best features by taking a chocolatey brownie batter, adding Snickers bars, extra caramel, and peanut butter, and topping it all off with crunchy peanuts to up the taste and texture.
The peanuts are chopped and mixed through the Snickers Brownie batter for crunch in every bite. Then the caramel sauce and peanut butter are drizzled on the top to give a gorgeous, marbled finish.
The combination of peanuts and caramel gives the brownies an unbelievably moreish texture - who doesn't love crunchy peanuts contrasting with melt-in-the-mouth caramel?!
Of course, a brownie is only as good as the batter you start with, and in this recipe, you'll make it from scratch, starting by melting dark chocolate and butter.
After that, you'll gradually incorporate the sugar, eggs, vanilla, flour, and chopped peanuts.
Once the batter is ready, you'll pour half into the prepared tin, layer a whole lot of Snickers pieces on top, pour in the remaining batter, and then drizzle with the caramel sauce and peanut butter.
It's honestly the simplest recipe, but the results are seriously special. It's the perfect combination of sweet and earthy flavours and creamy and crunch textures.
These Snickers brownies are amazing on their own. I also love them with a cup of coffee, which offsets the flavours. Of course, on a hot day, iced coffee or coffee ice cream works a treat too.
If all that sounds good, the full method for making the Snickers Brownies is below. I've added clear photographs for every step, so you can see how they should look as you go along. Enjoy!
Ingredients
For the brownie batter
- 400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (9.9 oz) slightly salted butter cubed
- 450 g (15.9 oz) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all purpose flour)
- 150 g (5.3 oz) peanuts roughly chopped
To assemble
- 30 g (1.1 oz) peanut butter
- 30 g (1.1 oz) caramel sauce
- 320 g (11.3 oz) Snickers bars sliced into variably sized pieces
Equipment
- Medium roasting tin
- Cooling rack
Instructions
Make the brownie batter
Preheat the oven to 180C (160C fan).
Grease and line your tin.
Put the dark chocolate and butter in a large microwave-safe bowl.
Microwave in 30-second bursts, stirring between each burst until melted. Avoid overcooking as this can negatively affect the chocolate.
Add the caster sugar.
Stir through with a manual whisk - I say stir as you don’t want to add air, but a whisk is still the best tool as it distributes everything quickly.
Add the eggs and vanilla.
Stir with the whisk again.
Put the flour through a sieve into the bowl.
Stir to combine.
Add the chopped peanuts.
Fold through.
Assemble the brownie
Pour half of the brownie batter into your prepared tin and level off.
Top with the chopped Snickers.
Pour the remaining brownie batter on top and level off.
Warm the peanut butter in the microwave for 15-30 seconds to loosen to a pourable consistency. You may need to warm the caramel slightly too.
Drizzle the peanut butter and caramel sauce all over the batter.
Swirl a little with the handle end of a spoon.
Bake for approximately 30-35 minutes until a skewer pushed into the centre comes out with sticky crumbs (bear in mind you may hit Mars Bar, so test in 2-3 places).
Allow to cool in the tin, then chill overnight to make them easy to slice.
Slide onto a serving board and slice into 12 pieces (in a pattern of 3 by 4).
Print these Snickers brownies
Snickers Brownies
Ingredients
For the brownie batter
- 400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (9.9 oz) slightly salted butter cubed
- 450 g (15.9 oz) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp
- 1 tbsp vanilla extract
- 170 g (6 oz) plain white flour (all purpose flour)
- 150 g (5.3 oz) peanuts roughly chopped
To assemble
- 30 g (1.1 oz) peanut butter
- 30 g (1.1 oz) caramel sauce
- 320 g (11.3 oz) Snickers bars sliced into variably sized pieces
Equipment
- Medium roasting tin
- Cooling rack
Instructions
Make the brownie batter
- Preheat the oven to 180C (160C fan).
- Grease and line your tin.
- Put the dark chocolate and butter in a large microwave safe bowl. Microwave in 30 second bursts, stirring between each burst, until melted. Avoid overcooking as this can negatively affect the chocolate.
- Add the caster sugar. Stir through with a manual whisk - I say stir as you don’t want to add air but a whisk is still the best tool as it distributes everything quickly.
- Add the eggs and vanilla. Stir with the whisk again.
- Put the flour through a sieve into the bowl. Stir to combine.
- Add the chopped peanuts and fold through.
Assemble the brownie
- Pour half of the brownie batter into your prepared tin and level off.
- Top with the chopped Snickers.
- Pour the remaining brownie batter on top and level off.
- Warm the peanut butter in the microwave for 15-30 seconds to loosen to a pourable consistency. You may need to warm the caramel slightly too.
- Drizzle the peanut butter and the caramel all over the batter.
- Swirl a little with the handle end of a spoon.
- Bake for approximately 30-35 minutes until a skewer pushed into the centre comes out with sticky crumbs (bear in mind you may hit Mars Bar, so test in 2-3 places).
- Allow to cool in the tin, then chill overnight to make them easy to slice.
- Slide onto a serving board and slice in 12 pieces (in a pattern of 3 by 4).
Nutrition
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