These Snickers brownies have become my go-to dessert when I need something that'll make people lose their minds. After Emma bit into one and said it was "better than actual candy," I knew I had something special. What started as a way to use up leftover Halloween candy turned into the dessert everyone bugs me to bring to every party - and honestly, they're so good I sometimes hide a few before serving them.
Why You'll Love These Snickers Brownies
These brownies are dangerous because they're so easy to make but taste like you spent hours on them. Emma's friends literally fight over the last piece, and I've had adults sneak back for thirds when they think nobody's watching. The best part is you can use any chocolate you have sitting around - fancy stuff, cheap stuff, whatever's in your pantry.
What really gets me is how they fix the problem of brownies that are either too cakey or too mushy. These hit that perfect spot where they're fudgy but not raw, and the Snickers brownies pieces add just enough crunch to make every bite different. Plus, they actually taste better the next day, so you can make them ahead without worrying about timing.
Jump to:
- Why You'll Love These Snickers Brownies
- Ingredients for Snickers Brownies
- How To Make Snickers Brownies Step By Step
- Substitutions For Snickers Brownies
- Snickers brownies Variations
- Equipment For Snickers brownies
- Storage Tips for Snickers Brownies
- How My Friend's Secret Recipe Became My Go-To
- Top Tip
- Why This Snickers brownies Works
- FAQ
- Sweet Success in Every Bite!
- Related
- Pairing
- Snickers brownies
Ingredients for Snickers Brownies
For the Brownies:
- Unsalted butter
- Dark chocolate
- Sugar
- Eggs
- All-purpose flour
- Cocoa powder
- Salt
- Vanilla extract
The Good Stuff:
- Snickers bars
- Caramel sauce
- Salted peanuts
- Extra chocolate for melting
See recipe card for quantities.
How To Make Snickers Brownies Step By Step
Make the Brownie Base:
- Melt butter and chocolate together
- Stir in sugar until it's all mixed
- Beat in eggs one at a time
- Add flour, cocoa powder, salt, and vanilla
- Mix just until combined - don't go nuts
Add the Snickers Magic:
- Chop up your Snickers bars into chunky pieces
- Fold most of them into the batter
- Save some for the top
- Pour batter into your greased pan
The Layering:
- Drizzle caramel sauce over the top
- Sprinkle remaining Snickers pieces
- Add some peanuts if you want
- Swirl everything with a knife
Bake It:
- Let them cool completely before cutting
- 350°F for about 30-35 minutes
- Don't overbake - they'll finish cooking as they cool
Substitutions For Snickers Brownies
Candy Bar Changes:
- Snickers → Milky Way bars
- Regular → Fun-size bars (use more)
- Store-bought → Homemade caramel and peanuts
- Snickers → Mars bars or Baby Ruth
Chocolate Swaps:
- Dark chocolate → Milk chocolate
- Semi-sweet → Bittersweet
- Fancy bars → Chocolate chips
- Fresh → Whatever's been sitting in your pantry
For Dietary Stuff:
- Regular flour → Gluten-free flour blend
- Butter → Coconut oil (melted)
- Eggs → Flax eggs (though they won't be as fudgy)
- Sugar → Coconut sugar
Nut Changes:
- Peanuts → Almonds or pecans
- Salted → Unsalted (add more salt to batter)
- Whole → Chopped
Snickers brownies Variations
Different Candy Combos:
- Mix Snickers with Reese's cups
- Add crushed Oreos on top
- Throw in some M&Ms for color
- Use Twix bars instead of Snickers
Extra Rich:
- Swirl in peanut butter
- Add a layer of Nutella
- Top with whipped cream after cooling
- Drizzle melted chocolate on top
Seasonal Twists:
- Halloween: Add candy corn pieces
- Christmas: Crushed candy canes
- Summer: Top with vanilla ice cream
- Birthday: Rainbow sprinkles
Texture Changes:
- Add crushed pretzels for crunch
- Mix in mini marshmallows
- Sprinkle sea salt on top
- Add coconut flakes
Equipment For Snickers brownies
- 9x13 baking pan (metal works best)
- Large mixing bowl
- Whisk or wooden spoon
- Rubber spatula for folding
- Sharp knife for chopping candy
Storage Tips for Snickers Brownies
Counter Storage (3-4 days):
- Cover tightly with plastic wrap or foil
- Don't put them in the fridge unless it's really hot outside
- Cut them as you need them, not all at once
- Keep them away from direct sunlight
Fridge Storage (1 week):
- Wrap individual pieces in plastic wrap
- Let them sit out for a bit before eating
- They get a little harder but still taste good
Freezer Storage (2 months):
- Wrap pieces individually in plastic, then foil
- Thaw at room temperature for about an hour
- They freeze really well because of all the fat
Make-Ahead Tips:
- Save some Snickers pieces to sprinkle on top before serving
- Cool completely before covering
- Don't stack them or they'll stick together
How My Friend's Secret Recipe Became My Go-To
My friend brought these Snickers brownies to a potluck about three years ago, and I literally cornered her in the kitchen asking for the recipe. She laughed and said it was just regular brownies with candy bars thrown in, but when I tried to make them at home, they were nothing like hers. Turns out she was holding back the good stuff - the caramel swirl technique and the exact timing for adding the Snickers brownies pieces.
It took me about six failed batches and finally bribing her with homemade cookies before she told me the real secret. The trick was layering everything just right and not mixing the caramel in completely - you want those gooey pockets throughout. Now I make them for every gathering, and people always ask how I got them so perfect. I tell them it's all about the layers, but I never mention that I had to practically beg her to get the real method.
Top Tip
- The one thing that changed everything for me was learning to chill the Snickers brownies bars before chopping them up. I used to just grab them out of the pantry and start cutting, but they'd get all gooey and stick to the knife, and half the caramel would end up on my cutting board instead of in the brownies. Now I stick them in the freezer for about 15 minutes before I start.
- When they're cold, they chop cleanly into perfect chunks that hold their shape when you fold them into the batter. The caramel stays put, the chocolate doesn't smear everywhere, and you get those nice big pieces that make every bite different. Emma figured this out before I did when he was helping one day - he said the cold candy bars were "easier to cut like butter." Sometimes kids notice the obvious stuff that grown-ups miss.
Why This Snickers brownies Works
- I've made these Snickers brownies probably fifty times now, and they work every single time because of three things I learned the hard way. First, you can't just dump everything together and hope for the best - the timing of when you add each layer matters. The brownies need to be partially set before you add the caramel, or it just sinks to the bottom and makes a mess. Second, the chocolate-to-butter ratio is everything. Too much butter and they're greasy, not enough and they're dry and crumbly.
- The third thing is not overthinking it. Emma always wants to help stir, and his version where he barely mixes the batter turns out just as good as mine. Sometimes the lumpy, imperfect mixing actually makes better pockets of chocolate and candy throughout. The recipe is forgiving as long as you don't overbake them or mess with the basic amounts. The sweet spot is what makes these fudgy instead of cakey, which is what makes good brownies different from great ones.
FAQ
What is the secret to the best brownies?
The secret is not mixing the batter too much and not baking them too long. Mix just until the flour disappears, and take them out when a toothpick comes out with a few moist crumbs. They'll keep cooking in the hot pan even after you take them out of the oven.
What is the secret to the fudgy box brownies?
Add an extra egg yolk and use melted butter instead of oil. The extra fat makes them richer and fudgier. Also, bake them at a slightly lower temperature for a few minutes longer - this stops the edges from getting too crispy.
How to get chewier brownies?
Use more brown sugar than white sugar, and add an extra egg. Brown sugar has more moisture, and the extra egg adds structure without making them cakey. Don't bake them too long - chewy brownies need to stay a little underdone in the center.
What makes boxed brownies better?
Add real vanilla extract, use melted butter instead of oil, and throw in some chocolate chips or chopped candy bars. You can also swap some of the water with coffee to make the chocolate flavor stronger without making them taste like coffee.
Sweet Success in Every Bite!
Now you've got everything you need to make these Snickers brownies that'll have people bugging you for the recipe. This dessert proves that sometimes the best things come from just throwing your favorite candy into brownie batter and seeing what happens.
Want more desserts that'll make people lose their minds? Try our The Best Boston Cream Pie Recipe for when you want to really show off at dinner parties. Our Easy Banana Brownies Recipe is perfect for using up those brown bananas sitting on your counter. And if you're feeling fancy, our Easy Italian Tiramisu Recipe will make you look like a dessert expert without all the work!
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Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Snickers brownies
Equipment
- 1 9x13 baking pan (Metal works best for even baking)
- 1 Large mixing bowl (For combining the wet and dry ingredients)
- 1 Whisk or wooden spoon (For mixing the brownie batter)
- 1 Rubber spatula (For folding Snickers into the batter)
- 1 Sharp knife (For chopping the Snickers bars)
Ingredients
- ½ cup Unsalted butter - Melted for the brownie batter
- 8 oz Dark chocolate -Can substitute with milk chocolate
- 1 ½ cups Sugar - Granulated for sweetness
- 3 large Eggs - Beaten into the batter one at a time
- 1 ¼ cups All-purpose flour
- ½ cup Cocoa powder - Unsweetened for rich chocolate flavor
- ¼ teaspoon Salt - To balance sweetness and enhance flavor
- 1 teaspoon Vanilla extract - For depth of flavor
- 4-6 bars Snickers bars - Chopped into chunks divided for mixing and topping
- ¼ cup Caramel sauce
- ¼ cup Salted peanuts - Optional for topping
- 4-6 oz Extra chocolate - For melting and topping
Instructions
- Melt the butter and chocolate together in a saucepan.
- Stir the sugar into the melted butter and chocolate mixture.
- Beat in eggs one at a time until fully combined.
- Add flour, cocoa powder, salt, and vanilla, and mix gently.
- Fold chopped Snickers pieces into the batter, saving some for topping.
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