Snickers Brownies Recipe

Introduction

Snickers Brownies combine the rich, fudgy texture of classic brownies with the indulgent layers of nougat, caramel, peanuts, and chocolate. This treat captures the beloved Snickers bar flavors in a decadent dessert perfect for sharing or special occasions.

Ingredients

• 1 ½ cups (187.5 g) all-purpose flour
• 1 tablespoon cornstarch
• ⅓ cup (39 g) Dutch-processed cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• 4 large eggs, room temperature
• 2 cups (400 g) granulated sugar
• ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
• 2 teaspoons vanilla extract
• ¼ cup (½ stick) unsalted butter (for nougat)
• 1 cup (200 g) granulated sugar (for nougat)
• ¼ cup (59.5 g) heavy whipping cream (for nougat)
• ¼ cup (64.5 g) creamy peanut butter
• 1 jar (7 ounces) marshmallow fluff
• 1 teaspoon vanilla extract (for nougat)
• 2 cups (292 g) salted peanuts
• 1 bag (11 ounces) caramel bits
• ¼ cup (59.5 g) heavy whipping cream (for caramel)
• 2 cups (364 g) milk chocolate chips
• 1 teaspoon vegetable oil

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a large bowl, whisk together the flour, cornstarch, cocoa powder, baking powder, and salt. Set aside.
3. Step 3: In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, butter, and vanilla extract on medium speed until light and fluffy.
4. Step 4: With the mixer off, add the flour mixture. Turn the mixer to low and mix until just combined.
5. Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes, until the edges are set, but the center remains shiny and moist. Cool at room temperature, then chill in the refrigerator for 2 hours.
6. Step 6: To make the nougat layer, combine butter, sugar, and heavy cream in a medium saucepan over medium heat. Stir occasionally until boiling.
7. Step 7: Let the mixture boil undisturbed until it reaches 246°F on a candy thermometer (about 6 minutes). Remove from heat and stir in peanut butter, marshmallow fluff, and vanilla extract until smooth.
8. Step 8: Pour the nougat evenly over the chilled brownies. Sprinkle salted peanuts evenly on top and gently press them into the nougat. Chill in the refrigerator or freezer while preparing the caramel.
9. Step 9: For the caramel layer, combine caramel bits and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between, until melted and smooth (about 1-2 minutes).
10. Step 10: Pour the caramel over the nougat and peanuts. Chill again in the refrigerator or freezer until set, about 5 minutes.
11. Step 11: To make the chocolate topping, melt chocolate chips and vegetable oil in a microwave-safe bowl in 30-second intervals, stirring until smooth and fully melted.
12. Step 12: Pour the melted chocolate evenly over the caramel layer, spreading as needed. Chill in the refrigerator for 15-20 minutes until the chocolate is fully set and shiny.
13. Step 13: Once set, cut into squares and serve slightly cooled for the best texture and flavor.

Tips & Variations

• For a crunchier peanut layer, toast the peanuts lightly before adding them to the nougat.
• Use dark or semi-sweet chocolate chips instead of milk chocolate for a richer chocolate layer.
• Room temperature ingredients help ensure a smooth batter and better texture in brownies.
• To speed chilling, place the brownies in the freezer instead of the refrigerator, but watch carefully to prevent freezing.

Storage

Store these brownies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. You can also freeze cut brownies for up to 2 months; thaw in the refrigerator overnight and bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without a stand mixer?

Yes, you can use a handheld mixer or whisk by hand. It might take a bit more effort to achieve the light and fluffy texture, but it’s definitely doable.

What if I don’t have a candy thermometer?

Without a candy thermometer, boil the nougat mixture for around 6 minutes until it thickens slightly and coats the back of a spoon. Be careful not to overcook to avoid a hard texture.

Snickers Brownies Recipe

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★★★★★

4.9 from 90 reviews

• Author: Victor
• Total Time: 3 hours
• Yield: 12 servings 1x

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Description

Decadent Snickers Brownies layered with fudgy chocolate brownie base, creamy nougat filled with peanuts, smooth caramel, and a glossy chocolate topping. This indulgent dessert blends classic Snickers candy bar flavors into a rich, homemade treat perfect for any special occasion or chocolate lover.

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Ingredients

Scale 1x2x3x

Brownie Base

• 1 ½ cups (187.5 g) all-purpose flour
• 1 tablespoon cornstarch
• ⅓ cup (39 g) Dutch-processed cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• 4 large eggs, room temperature
• 2 cups (400 g) granulated sugar
• ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
• 2 teaspoons vanilla extract

Nougat Layer

• ¼ cup (½ stick / 113 g) unsalted butter
• 1 cup (200 g) granulated sugar
• ¼ cup (59.5 g) heavy whipping cream
• ¼ cup (64.5 g) creamy peanut butter
• 1 jar (7 ounces / 198 g) marshmallow fluff
• 1 teaspoon vanilla extract
• 2 cups (292 g) salted peanuts

Caramel Layer

• 1 bag (11 ounces / 312 g) caramel bits
• ¼ cup (59.5 g) heavy whipping cream

Chocolate Layer

• 2 cups (364 g) milk chocolate chips
• 1 teaspoon vegetable oil

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Instructions

1. Prepare Brownie Base: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper leaving some overhang for easy removal. In a large bowl, whisk together the flour, cornstarch, Dutch-processed cocoa powder, baking powder, and kosher salt. Set this dry mixture aside.
2. Mix Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, granulated sugar, softened butter (¾ cup), and vanilla extract. Beat on medium speed until the mixture is light and fluffy, typically about 3-5 minutes.
3. Combine Ingredients: With the mixer off, add the dry flour mixture to the wet ingredients. Turn the mixer on low and blend until just combined, ensuring no flour pockets remain without overmixing.
4. Bake Brownies: Pour the batter into the prepared baking pan, spreading evenly. Bake for 30-35 minutes, or until the edges are set but the center remains shiny and moist to achieve a fudgy texture. Remove from oven and cool to room temperature, then chill in the fridge for 2 hours to firm up.
5. Make Nougat Layer: In a medium saucepan over medium heat, combine ¼ cup unsalted butter, 1 cup granulated sugar, and ¼ cup heavy cream. Stir occasionally until the mixture reaches a boil. Continue boiling without stirring until the temperature reaches 246°F (119°C) on a candy thermometer, approximately 6 minutes. Remove from heat and stir in creamy peanut butter, marshmallow fluff, and 1 teaspoon vanilla extract until smooth.
6. Assemble Nougat Layer: Pour the nougat mixture evenly over the chilled brownie base. Sprinkle the salted peanuts evenly on top and press gently to embed them into the nougat. Return the pan to the refrigerator or freezer to allow the nougat to set while preparing the caramel.
7. Prepare Caramel Layer: In a microwave-safe bowl, combine caramel bits and ¼ cup heavy cream. Microwave in 30-second intervals, stirring in between, until fully melted and smooth, about 1-2 minutes total. Pour the warm caramel evenly over the nougat and peanut layer. Chill again until the caramel is set, approximately 5 minutes.
8. Create Chocolate Topping: In a small microwave-safe bowl, combine milk chocolate chips and 1 teaspoon vegetable oil. Microwave in 30-second bursts, stirring each time, until melted and glossy, about 1-2 minutes. Pour the melted chocolate evenly over the caramel layer, using an offset spatula to smooth out the surface completely.
9. Final Chill and Serve: Return the brownies to the refrigerator and chill for 15-20 minutes or until the chocolate topping is fully set with a shiny finish. For best results, cut and serve when the brownies are slightly cooled but firm, ensuring clean slices and optimal texture.

Notes

• Use room temperature eggs and butter for better mixing and texture.
• Do not overbake the brownies; fudgy brownies have a shiny, moist center.
• The candy thermometer is essential for the nougat layer to reach the correct temperature for perfect texture.
• Press peanuts gently into the nougat to avoid breaking the brownie base.
• Microwave intervals prevent chocolate and caramel from burning; stir frequently.
• Allow brownies to fully chill between layers to ensure distinct, neat layers.
• Store leftovers covered in the refrigerator for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: snickers brownies, fudgy brownies, layered brownies, peanut nougat brownies, caramel brownies, homemade snickers dessert