Snickers Brookies
If you love brownies, cookies, and everything chocolate peanut butter caramel, these Snickers Brookies are about to become your new obsession!
This recipe combines a rich fudgy brownie base with chunks of cookie dough, crunchy peanuts, and layers of caramel and peanut butter for that classic Snickers flavor in every bite.
They are thick, gooey, slightly chewy, and incredibly indulgent! Try my Snickers Brownies too!
What Are Snickers Brookies
Snickers Brookies are a dessert mashup made with:
- Fudgy brownie batter
- Cookie dough chunks
- Peanuts for crunch
- Caramel sauce for gooey texture
- Peanut butter for richness
- Chocolate chips for extra decadence
Unlike regular brookies, these are designed to mimic the flavor of a Snickers bar using real ingredients instead of just chopped candy.
Ingredients
- 1 stick butter, melted
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar, or granulated sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour
- ½ cup peanuts
- ¼ cup caramel sauce
- ¼ cup all natural creamy peanut butter
- 1 cup dark chocolate chips
- 1 cup gluten free cookie dough
How to Make Snickers Brookies
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- In a small bowl, combine the melted butter and 1 cup of dark chocolate chips. Stir until creamy and melted.
- In a mixing bowl, add eggs and coconut sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Fold in the second cup of dark chocolate chips.
- Pour half of the batter into the lined pan. Top with the peanuts. Then, pour in the peanut butter and caramel sauce. Try not to pour the caramel sauce too close to the edges of the pans. It can be sticky.
- Then, drop chunks of cookie dough on top. This does not have to look perfect.
- Finally, top with the remaining brownie batter. Smooth into an even layer.
- Bake for 30 to 33 minutes, or until a toothpick inserted comes out with only moist crumbs.
- Finally, remove from oven. Allow brownies to cool before slicing into.
Pro Tips for Perfect Brookies
Do not overbake if you want gooey centers.
Use room temperature eggs for better texture.
Avoid pouring caramel near edges to prevent sticking.
Slightly underbake for fudgier results.
Texture Guide
| If You Want | Do This |
| Gooey center | Bake closer to 30 minutes |
| Firm slices | Bake closer to 33 minutes |
| Extra fudgy | Reduce flour slightly |
| More chew | Add extra cookie dough chunks |
Variations
Use milk chocolate chips for a sweeter flavor.
Swap peanuts for almonds or leave them out.
Add chopped Snickers bars for extra indulgence.
Use homemade caramel for deeper flavor.
Storage Instructions
Store at room temperature up to 4 days.
Refrigerate for firmer texture. Freeze up to 2 months.
Reheat slightly for gooey texture.
Frequently Asked Questions
Yes, this recipe already uses gluten free flour. You can also use all purpose flour if preferred.
They were likely overbaked. Remove when the center is still slightly soft.
Yes, it works perfectly and saves time.
Let the brookies cool completely and use a sharp knife.
Yes, but they add crunch that balances the gooey layers.
You May Also Like
If you make these Snickers Brookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Snickers Brookies
Ingredients
- 1 stick butter, melted
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar, or granulated sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour, see note
- ½ cup peanuts
- ¼ cup caramel sauce
- ¼ cup all natural creamy peanut butter
- 1 cup dark chocolate chips
- 1 cup gluten free cookie dough, see note
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- In a small bowl, combine the melted butter and 1 cup of dark chocolate chips. Stir until creamy and melted.
- In a mixing bowl, add eggs and coconut sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Fold in the second cup of dark chocolate chips.
- Pour half of the batter into the lined pan. Top with the peanuts. Then, pour in the peanut butter and caramel sauce. Try not to pour the caramel sauce too close to the edges of the pans. It can be sticky.
- Then, drop chunks of cookie dough on top. This does not have to look perfect.
- Finally, top with the remaining brownie batter. Smooth into an even layer.
- Bake for 35 to 40 minutes, or until a toothpick inserted comes out with only moist crumbs.
- Finally, remove from oven. Allow brownies to cool before slicing into.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- Feel free to use homemade or store bought caramel sauce.
- Feel free to use store bought or homemade cookie dough.
- Use all natural creamy peanut butter made from only peanuts and salt.
- These will be gooey and sticky!
- Store leftovers in an airtight container for up to 4 days at room temperature.
- These freeze and reheat well.