These Snickers brownies are the ultimate fudgy brownie! These brownies are full of cocoa powder, chocolate chips, and chopped Snickers. Homemade salted caramel is swirled on top before it bakes. Then, it is topped with even more salted caramel.
These fudgy Snickers brownies are SO good. This is a simple brownie recipe that has actual Snickers inside. They are also incredibly rich and are loaded with salted caramel.
You can use either this recipe for salted caramel, or buy store bought. However, store bought caramel doesn't compare to the real deal! It is a lot easier to make then you think.
Why This Snickers Brownies Recipe Works
- Fudgy chocolate brownies- These fudgy brownies are super fudgy and full of chocolate flavor. They are very fudgy because of both the extra egg yolk and cornstarch.
- Snickers bars- There is both Snickers in the brownie batter and on top after it is done baking. They are my favorite candy bar!
- Salted caramel- Homemade salted caramel is the best! It is the type of caramel that you can eat with a spoon. See this Homemade Salted Caramel recipe for all the tips on making caramel.
Ingredient Notes for Snickers Brownies
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsweetened cocoa powder- For best results use a high quality dutch-process cocoa powder. This is the one I used.
- Cornstarch- This helps to break down the gluten and create a more fudgy texture.
- Eggs + egg yolk- The eggs can be cold, but the extra egg yolk is needs to provide more moisture.
- Unsalted butter- The butter is melted and cooled before using.
- Oil- You can use canola oil, vegetable oil, or olive oil.
- Chocolate chips- You can use semi-sweet chocolate chips or dark chocolate chips. I don't recommend using milk chocolate chips because it will be too sweet.
- Snickers- I used a bag of the fun size Snickers. You need enough to go inside the batter and on top after it is done baking.
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
Step By Step Instructions
Here is how to make and bake these brownies. You will need a stand mixer with a whisk attachment or a hand mixer. You will also need a 9X9-inch baking dish.
STEP 1: Make the caramel. See this recipe for more tips and tricks. Melt the sugar in a saucepan over medium-heat. Add the butter, heavy cream, salt, and vanilla.
Make sure it is cooled before using.
STEP 2: Mix the dry ingredients. In a medium bowl, sift the all-purpose flour and cocoa powder together. Then, add in the cornstarch and salt.
STEP 3: Beat the sugar and eggs. In a large bowl, beat the sugar, eggs, and egg yolk together on high speed for 5 minutes. The sugar will be really light in color.
All this air you are beating into the sugar helps the brownies to rise and get the crackle top.
STEP 4: Add the wet ingredients. Next, add the melted butter, oil, and vanilla extract. Mix this on low speed to not knock any air out of the batter.
STEP 5: Add the flour mixture. Then, add the flour mixture and mix on low speed. Add both the chocolate chips and the chopped Snickers.
STEP 6: Pour. Pour batter into the square pan. Then, use a teaspoon to scoop dollops of salted caramel sauce on top. I did 9 heaping teaspoons. Take a butter knife and very gently swirl it in.
STEP 7: Bake. Bake the gooey brownies for 45-50 minutes. The edges will be baked and the middle will be slightly underdone. The caramel will melt and create holes on top.
Top brownies while they are warm with extra Snickers.
STEP 8: Cut. Top the brownies with more caramel and cut into squares.
Expert Baking Tips
- Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the brownies to be cakey.
- The brownies should be slightly underdone, because they will continue to cook as they cool. If they are overbaked, they will lose their fudgy texture.
- To easily remove the brownies, spray the pan with baking nonstick spray. Line the bottom of the pan and 2 sides with parchment paper and spray again. Once they are done cooling, you can easily remove from the pan.
- To get a perfect cut, use a sharp knife and cut the brownies. Wipe the knife after each cut. Also, place the brownies in the freezer for 10 minutes before cutting.
The brownies do sink slightly because the caramel melts. However, if they sink a lot, this is because they were underbaked. They probably needed 5-10 more minutes in the oven.
You can use 8X8-inch baking pan to make thicker brownies. You can double the recipe to use a 9X13-inch baking pan. Half the recipe to use a loaf pan.
Yes you can!
- To save time, you can skip the caramel on top.
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Baking spray: I use the nonstick spray that has flour in it.
- Offset spatula: I use this to easily spread the frosting or fillings.
- 9X9 pan: I use metal square pans for baking. I don't recommend glass pans.
Storing and Freezing
Store these Snickers brownies in an airtight container at room temperature. Store up to 5 days.
They taste great warmed in the microwave and served with vanilla ice cream.
The brownies can be frozen! Store in an airtight container or use plastic wrap and freeze up to 30 days.
Thaw for 1-2 hours before serving.
Other Brownie Recipes To Try
Try These Candy Recipes
- 1 cup White granulated sugar
- 5 tablespoon Unsalted butter room temperature and cubed
- ½ cup Heavy cream room temperature
- 1 teaspoon Salt
- ½ teaspoon Pure vanilla extract
- 2 cups White granulated sugar
- 3 Large eggs
- 1 Egg yolk
- 2 teaspoon Pure vanilla extract
- ½ cup Oil canola or vegetable
- ½ cup Unsalted butter melted
- ¾ cup All-purpose flour
- 1 cup Unsweetened cocoa powder Use dutch-process
- 1 tablespoon Cornstarch
- ¾ teaspoon Salt
- 1 cup Semi-sweet chocolate chips Or dark chocolate
- 1 cup Chopped Snickers
- In a saucepan over medium heat, heat the sugar. Let the sugar sit until it starts to melt, then use a whisk to whisk sugar. It will clump up at first. Keep mixing until every sugar crystal is melted.1 cup White granulated sugar
- Let it sit on the stove until the caramel turns amber in color. This happens very fast! Takes 10-15 seconds. Take off the heat.
- Add in half of the butter and whisk until all melted. Repeat with the rest of the butter. Add in half of the heavy cream and whisk again. Repeat with the rest of the heavy cream. Stir in the vanilla and salt. Pour into a glass container and allow it to cool completely.5 tablespoon Unsalted butter, ½ cup Heavy cream, 1 teaspoon Salt, ½ teaspoon Pure vanilla extract
- Preheat the oven to 325°F. Spray a 9X9- inch pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper and spray again.
- In a medium bowl, sift the flour and cocoa powder. Mix in the cornstarch and salt and set aside.¾ cup All-purpose flour, 1 cup Unsweetened cocoa powder, 1 tablespoon Cornstarch, ¾ teaspoon Salt
- Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for 5 minutes. It will become pale in color. Stir in the vanilla, oil, and melted butter and mix on low until just combined.2 cups White granulated sugar, 3 Large eggs, 1 Egg yolk, 2 teaspoon Pure vanilla extract, ½ cup Oil, ½ cup Unsalted butter
- Add in the dry ingredients and mix on low until just combined. Take off the mixer. Pour in the chocolate chips and chopped snickers. Use a rubber spatula to fold in the mix ins.1 cup Semi-sweet chocolate chips, 1 cup Chopped Snickers
- Pour the brownie batter into the pan. Use a teaspoon to dollop salted caramel on top of the brownie batter. I used 12 teaspoons. Use a butter knife to very lightly swirl it on top.
- Bake for 40-50 minutes. Bake until the edges are set and the middle is under baked. If you stick in a toothpick it should come out with fudgy brownie on it. If it is pure brownie batter, bake for another 5 minutes and check again.
- Top the brownies immediately with extra chopped Snickers. Let the brownies cool on a cooling rack. The caramel will melt and cause holes on top of the brownies. Pour extra caramel on top of the brownies. It will sink in the holes!