Thick and fudgy brownies with deep chocolate flavor loaded with chewy and melty Snickers pieces. These brownies are the ultimate treat and a guaranteed crowd pleaser. Plus, they are so easy to make!
If you’ve been following for any length of time, then you know that chocolate is my weakness. Brownies, in particular, are one of my all-time favorite desserts. Whether it’s Nutella brownies or chocolate coconut brownies, I love them all equally.
And today I have another exquisite brownie recipe to share with you guys! This one is extra chocolatey, fudgy, and caramely from the pieces of melty, delicious Snickers bars. So if you have some leftover Halloween candy laying around or simply want to indulge in a seriously delicious brownie, give these Snickers brownies a try!
How to make Snickers brownies
These Snickers brownies are incredibly easy to make! Here’s a breakdown of the process.
- Melt chocolate and butter together. In a large heat-proof bowl, place the chocolate and butter. Heat in the microwave in 20-30 second intervals, stirring in between each interval, until melted. You can also set the bowl over a saucepan of simmering water, stirring occasionally, until the butter and chocolate are melted together.
- Mix in the sugar. Add the sugar to the chocolate mixture and whisk until combined.
- Add the eggs. Whisk in eggs, one at a time.
- Combine the dry ingredients. Add flour and salt and fold, using a rubber spatula, just until combined. Do not overmix (Note: I like to add 2-3 tablespoons of Dutch-process cocoa powder along with the flour to deepen the chocolate flavor – but this step is optional).
- Fold in the Snickers pieces. Fold in gently with a rubber spatula.
- Bake. Pour batter into an 8×8-inch square pan lined with parchment paper and smooth the top. Bake for 18-22 minutes, until the edges are set but the center is still very soft. Be careful not to overbake. A toothpick inserted into the center of the brownies should come out with moist crumbs, not dry. Let brownies cool completely on a wire rack.
Tip: The Snickers bars can be chopped however small or large you like – just don’t cut them too large, otherwise the brownies will be difficult to eat and cut.
Tips for making perfect Snickers brownies
- Don’t overmix the brownie batter. This will make the brownies tougher and more dense, instead of the chewy and fudgy texture we’re going for. To prevent this, only mix the ingredients until they come together, and no more.
- Add 2-3 tablespoons of sifted cocoa powder. This is an optional step, but I like to add 2-3 tablespoons of sifted Dutch-process cocoa powder the same time I add the flour to deepen the chocolate flavor. However, you can use any type of cocoa powder you have.
- Cutting the Snickers bars. You can use full or fun size Snickers bars for these brownies, and I recommend not cutting them any bigger than 3/4-inch in size. Any larger, and the brownies will be difficult to eat and cut.
- Use a good quality chocolate. Because chocolate is the star ingredient of these brownies, the better quality chocolate you use, the better they’ll taste.
More of my favorite brownie recipes
- Spice Brownies: Fudgy brownies made better by ground ginger and cinnamon.
- Slutty Brownies with Oreos and Cookie Dough: Seriously indulgent.
- Peanut Butter Brownies: The ultimate treat for chocolate and peanut butter lovers.
- Cheesecake Brownies: Creamy cheesecake swirled with rich, chocolatey brownies.
- Mint Brownies: The perfect Christmas brownie loaded with chocolate chunks and chocolate ganache.
These ultra fudgy, chocolatey brownies are loaded with chunks of gooey, melty Snickers pieces!
- 200g/7 oz. bittersweet chocolate , coarsely chopped
- 2/3 cup (150g) unsalted butter , cut into pieces
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1 cup (140g) all-purpose flour, sifted
- 2-3 tablespoons cocoa powder, sifted (optional)*
- 1/2 teaspoons salt
- 8 fun size Snickers bars (18g each), or 2-3 large bars, cut into small pieces
Preheat oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper or aluminium foil, leaving enough overhang on the sides for lifting the brownies out after baking.
In a large heat-proof bowl, place chocolate and butter. Heat in the microwave in 20-30 second intervals, stirring in between each interval, until melted (or set it over a saucepan of simmering water, stirring occasionally). Add sugar to chocolate mixture and whisk until combined. Whisk in eggs, one at a time. Add flour, salt, and cocoa powder, if using, and fold together using a rubber spatula, just until combined. Do not overmix. Fold in Snickers pieces.
Pour batter into prepared pan and smooth the top. Bake for 18-22 minutes, until the edges are set but the center is still very soft. Be careful not to overbake. A toothpick inserted into the center of the brownies should come out with moist crumbs, not dry. Let brownies cool completely on a wire rack, then refrigerate until set for easy cutting. Lift brownies out of the pan using parchment paper and cut into bars.
Store brownies at room temperature or in the fridge in an airtight container for up to 4 days. Brownies can be frozen for up to 2 months. Thaw them overnight in the fridge.
*I like to add 2-3 tablespoons of sifted Dutch-process cocoa powder along with the flour to deepen the chocolate flavor. However, you can use any kind of cocoa powder you have on hand.