Snickers Brownies
These ultra fudgy, chocolatey brownies are loaded with chunks of gooey, melty Snickers pieces!
Ingredients
- 200g/7 oz. bittersweet chocolate , coarsely chopped
- ⅔ cup (150g) unsalted butter , cut into pieces
- ¾ cup (150g) granulated sugar
- 3 large eggs
- 1 cup (140g) all-purpose flour, sifted
- 2-3 tablespoons cocoa powder, sifted (optional)*
- ½ teaspoons salt
- 8 fun size Snickers bars (18g each), or 2-3 large bars, cut into small pieces
Instructions
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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.
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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.
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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.
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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.
Recipe Notes
*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.