The RICHEST and FUDGIEST Snickers Brownies recipe ever!!! Featuring a moist chocolate brownie with slices of gooey, caramel-nut Snickers bars hiding inside.
Just 5 minutes prep time and ready to enjoy in under 40 minutes!
Snickers hiding inside a brownie? Yes please! It's a game changer!
Don't get me wrong, peanut butter brownies still have a place in my heart, but this Snickers brownie recipe combines my classic cocoa powder brownies with sliced Snickers INSIDE the brownie, creating a rich fudgy brownie packed with swirls of caramel and pieces of crunchy peanut! SO good!
Like Snickers slice, these brownies are a must-try for any Snickers fan!
For more chocolate brownies with a twist, try my M&M brownies, Biscoff brownies, and Creme Egg brownies!
Why You're Going To Love This Recipe
- Easy to make - this Snickers brownie recipe doesn't require any fancy ingredients or complicated equipment, and takes just 5 minutes to prepare!
- One bowl recipe - you just need one bowl to make these rich chocolate brownies!
- Fudgy texture - these brownies are moist, rich and super fudgy.
- Enjoy for afternoon tea or dessert - these brownies are the perfect addition to any morning or afternoon tea, and make the best dessert served warm with a scoop of vanilla ice cream!
- Conventional and Thermomix - both methods are written in the recipe card at the end of the post.
What You Need
You need just 7 ingredients to make these fudgy brownies with Snickers!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Butter - you can use either salted butter or unsalted butter in this recipe.
- Caster sugar - also known as superfine sugar. This sugar dissolves easily when mixed with the melted butter.
- Cocoa powder - use a good quality cocoa powder like Nestle or Cadbury for the richest chocolate flavour.
- Vanilla extract - or vanilla bean paste.
- Eggs - I use size large eggs which weigh approx 60g (2 oz) each. Use room temperature eggs.
- Plain flour - also known as all-purpose flour.
- Snickers bars - I recommend using fun-size Snickers cut in half.
Equipment Required
You don't need any special equipment to make this easy Snickers brownie recipe.
- Microwave, stove top or Thermomix - to melt the butter.
- Baking tin - a 20cm / 8" square baking tin, lined with baking paper.
- Oven - I use a fan-forced oven, so if you use a convection oven increase the temperature by 10-20 degrees Celsius.
Step By Step Instructions
Taking just 5 minutes to prepare, this decadent Snickers brownie can be ready to enjoy in just over half an hour! Technically you should wait for them to cool, however they do taste delicious warm, eaten with a spoon...
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Melt The Butter
Preheat the oven and a line a baking tin with baking paper. Set aside.
Place the butter into a microwave-safe bowl and melt.
Step 2 - Add Sugar And Cocoa Powder
Add the caster sugar and sifted cocoa powder.
Heat in the microwave on 50% power in 30 second bursts, stirring in between, until the sugar has almost dissolved.
Step 3 - Add The Vanilla And Eggs
Allow the mixture to cool slightly before whisking in the vanilla extract and eggs. If the mixture is too hot the eggs will start to cook.
Step 4 - Sift In The Flour
Sift in the plain flour and gently fold through.
Step 5 - Add The Snickers
Pour half of the brownie mixture into the prepared tin. Place the cut Snickers bars on top of the mixture in rows.
Step 6 - Bake
Pour the remaining brownie mixture over the Snickers.
Bake Snickers brownie in the preheated oven until cooked through. Leave in the tin to cool completely.
Expert Tips
- Don't overcook the brownies - otherwise they will become dry.
- For fudgy/moist brownies - cook for 25-30 minutes and test with a toothpick which should come out with moist (but not wet) crumbs on it.
- The brownies will continue to cook as they cool.
- For an extra indulgent treat - serve Snickers brownie warm with a scoop of vanilla ice cream.
- Storage - store brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 5 days.
FAQs
Absolutely! Freeze the brownies in an airtight container for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours.
The top of the brownie should be set, and when a toothpick is inserted into the middle of the brownies it should come out with only a few crumbs on it that are moist but not wet.
Related Recipes
For more rich and decadent brownies, check out these other brownie recipes:
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Snickers Brownie
Ingredients
- 150 g butter
- 275 g (1 ¼ cups) caster sugar see notes
- 75 g (¾ cup) cocoa powder
- 2 teaspoon vanilla extract or vanilla bean paste
- 3 eggs large, room temperature
- 75 g (½ cup) plain flour
- 12 fun-size Snickers bars cut in half
Instructions
- Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
- Place the butter into a microwave-safe bowl. Heat for 1 minute. If using a Thermomix - Place the butter into the Thermomix bowl. Melt for 3 minutes on 80 degrees, Speed 2.
- Add the caster sugar and sifted cocoa powder and stir. Heat in the microwave in 30 second bursts (50% power), stirring each time, until the sugar has almost dissolved and the ingredients have combined.If using a Thermomix - Add the caster sugar and cocoa powder and mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
- Allow to cool slightly.
- Add the vanilla extract and the eggs and whisk until combined.If using a Thermomix - Add the vanilla extract and the eggs and mix for 10 seconds on Reverse, Speed 4. Scrape down the sides and repeat.
- Sift the plain flour into the bowl and gently fold through.If using a Thermomix - Add the plain flour and mix for 5 seconds on Speed 4. Scrape the sides of the bowl and repeat.
- Pour half of the brownie mixture into the prepared tin. Place the cut Snickers bars in 4 rows of 6 pieces.Pour over the remaining brownie mixture.
- Bake for 30 minutes or until cooked through.Leave in the tin to cool completely.
Notes
- Don't overcook the brownies - otherwise they will become dry.
- For fudgy/moist brownies - cook for 25-30 minutes and test with a toothpick which should come out with moist (but not wet) crumbs on it.
- The brownies will continue to cook as they cool.
- For an extra indulgent treat - serve the brownies warm with a scoop of vanilla ice cream.
- Storage - store brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 5 days.
- Freezing - freeze in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours.
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