Snickers Brownies
If you love chocolate, peanut butter, and peanuts, these Snickers brownies are about to become your favorite dessert! They are thick, fudgy, and packed with layers of rich chocolate, creamy peanut butter, crunchy peanuts, and gooey caramel.
This recipe creates bakery-style brownies with a soft center and slightly chewy edges. Every bite tastes like a homemade version of your favorite candy bar, but even better. Try my Snickers Brookies too!
Why You’ll Love This Recipe
- Ultra fudgy texture
- Rich chocolate flavor
- Gooey caramel center
- Easy one-bowl method
- Naturally gluten free option
- Quick and easy to make
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
How to Make Snickers Brownies
- 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.
- 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 these Snickers brownies to cool before slicing into.
Texture Guide
| Bake Time | Result |
| 28 to 30 min | Extra gooey center |
| 30 to 33 min | Perfect fudgy texture |
| 34 to 36 min | More cake-like |
Pro Tips for Perfect Brownies
Whisk eggs and sugar well to create a shiny crust.
Do not over bake if you want fudgy brownies.
Use high-quality chocolate for deeper flavor.
Let these Snickers brownies cool fully before slicing.
Variations
Swap peanuts with almonds or pecans.
Use milk chocolate for a sweeter version.
Add chopped Snickers bars for extra texture.
Drizzle extra caramel on top after baking.
Storage Tips
Store at room temperature for up to 4 days.
Refrigerate for a firmer texture.
Freeze for up to 2 months.
Frequently Asked Questions
Yes, all purpose flour works perfectly if you are not gluten free.
They were likely overbaked. Remove when the center is slightly soft.
Yes, they taste even better the next day as flavors develop.
Slightly underbake and let them set while cooling.
You May Also Like
If you make these Snickers brownies, 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 Brownies
Ingredients
- 1 stick unsalted 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
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.
- 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.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- Feel free to use homemade or store bought caramel sauce.
- 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.