Hello Snickers Chocolate Brownies! These big, chunky brownies are made with real chocolate and stuffed with WHOLE Snickers bars for a chewy, peanut-y, chocolate treat.
Stuffed desserts are THE best ❤️
And these Snickers Chocolate Brownies are no exception. Thick homemade chocolate brownies with a secret hiding inside. That (not-so-secret) secret being a STACK of Snickers bars.
If you love big, fat brownies and Snickers are your fave candy bar, THIS is for you.
I love over-the-top desserts. Can you tell? And I love stuffing something inside something else. Like my fave Nutella Stuffed Chocolate Cookies or my Rolo Rocky Road, OH or my completely over-the-top Candy Bar Chocolate Tart.
But hiding Snickers in brownies? I think it could be the best idea yet.
So let’s talk brownies. These Snickers Brownies are the best (yup, calling it).
It starts with a super rich and fudgy brownie made with real chocolate. There are plenty of eggs for moisture and only a small amount of flour – making them extra rich and fudgy.
Because fudgy brownies are amazing ❤️
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So the brownie batter is half the fun. Then comes all those juicy, chunky Snickers bars. Yes please. Baked right into the heart of the brownies, means there’s a little nutty, chewy, chocolate-y surprise in every single bite.
You. Are. Welcome.
Oh and after you make these, try my Snickers Chocolate Cake or my Snickers Cookies.
Tips for making Snickers Chocolate Brownies
- You don’t need an electric mixer to make this recipe – just a bowl and spoon.
- Start by melting together the butter and dark chocolate. I like to use the microwave because it’s quick and easy. Stir until smooth.
- Then comes the sugars and vanilla, and then the eggs, just one at a time. Finally the flour – I recommend weighing the flour using a kitchen scale so you don’t accidentally add too much. Then comes the assembly! Add half your batter to a lined baking tin and then add Snickers bars on top. I used mini ones in the pic, but you can also use full size Snickers – any size really!
- Cover the top with the rest of the batter and then bake until the brownie no longer wobbles in the middle.
- Leave the brownie to cool completely before slicing. My trick? Leave your brownie to cool for about 15 minutes before transferring to the fridge to cool completely. Fridge brownies are the best – they go super fudgy and it makes it much easier to cut them. If you do this though, I recommend bringing them back to room temperature before serving, because the Snickers will go hard in the fridge and you might crack a tooth.
More brownie recipes to try
- Chocolate Raspberry Brownies
- One Bowl Cocoa Brownies
- Vegan Brownies
- M&M Chocolate Frosted Brownies
- Gluten Free Chocolate Brownies
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Snickers Chocolate Brownies
Snickers stuffed chocolate brownies.
Ingredients
- 115 grams (1/2 cup or 1 stick) butter, chopped
- 200 grams (1 and 1/3 cup) good quality dark chocolate, broken into pieces
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 85 grams (2/3 cup) plain flour or all purpose flour
- 250 grams (1 and 2/3 cups) Snickers bars
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides of the paper overhang.
- In a large mixing bowl, add butter and chocolate and melt in the microwave, stirring every 30 seconds, until melted and smooth.
- Next, add sugars and vanilla to the chocolate mixture and stir until combined. Add the eggs, one at a time and mix to combine. Add flour and stir until the brownie mixture is smooth.
- Pour half of the mixture into the prepared tin. Arrange Snickers bars on top in one even layer. Add the rest of the batter and gently smooth over the top.
- Bake the brownie for about 35 minutes minutes or until cooked through. It should have a nice cracked top and no longer wobble in the middle. Leave to cool completely.
Nutrition Information
AP says
Best summer idea when paired with chocolate ice cream 100% recommend
Jessica Holmes says
So glad you enjoyed them!
Priya Kang says
Hi
Do I have to use dark chocolate or can I use milk chocolate? Also, does the dark chocolate make it taste bitter?
Jessica Holmes says
Hi Priya, I don’t recommend using milk chocolate as they will be too sweet! I use a mild dark chocolate that’s around 55% cocoa and that works well. The sugar in this recipe will ensure it is not bitter in the slightest!
Jannie J says
Thanks for this recipe! I will be making it after I learn your answer to this question….The recipe calls for a metal baking pan rather than glass. Does it have to be metal and why? Appreciate your help Jess!
Jessica Holmes says
Hi Jannie, yes baking in a metal pan generally cook faster and heat more evenly. Handle the Heat even did an entire study on it that you might find an interesting read!
Jannie J says
Thank you much and I’ll read it!
Maggie says
Just simply amazing grandchildren words were awesome!
Jessica Holmes says
Yay! Glad they loved them!
Miriam says
Absolutely amazing, mixed brownie I have ever had and so easy to make, thank you for recipe!!
Jessica Holmes says
Yay! Love hearing that!
Tania says
Hi! This might be a silly question (🤪) but when you lay the snickers bars are these to be cut into pieces or are you laying entire full bars to cover? Looking forward to making this one 😊
Jessica Holmes says
Hi Tania, not a silly question at all! Did you see the photo above? You can see I just line up the whole Snickers bars when making them – but I do use fun size bars.
Madellane Kae says
Hi! Do you have to be careful not to overmix it once you add the flour to the mixture? I’ve seen a lot of brownie recipes that said not to overmix them or else it will have a cake-like texture.
Jessica Holmes says
Hi, it’s always good not to over mix. But what’s likely to make a brownie cakey is adding too much flour and/or over baking. Hope that helps!
Sana says
For how long should we allow them to cool down on the cooling rack? If we allow the brownies to cool in the fridge to facilitate cutting ( let’s say for 15-20 mins), wouldn’t it make it difficult for us to detach the parchment paper from the brownies by that time? I normally place the parchment paper inside the tin and brush it with 1 teaspoon oil before pouring in the batter? I have an electric oven with a fan. I’ll bake this recipe around 160-170 for 20-25mins.
Jessica Holmes says
Hi Sana, I don’t have any problems with my baking paper sticking. Just make sure two sides overhang so it’s easy to remove it. Hope you enjoy them!
Chloe says
Hi,
How do the snickers not melt when baking?
Jessica Holmes says
Hi Chloe, they haven’t melted when I’ve made them!
Donna Tan Siew Leng says
I love this. It’s so delicious. I have no regret for making it. It’s so simple to make and it’s yummy.
Jessica Holmes says
Love hearing that Donna!
Tricia says
These are top tier brownies! We love brownies in our house and they absolutely have to be fudgy… None of that cakey stuff, thanks… Well, these are just perfect. Used up a small Easter egg of questionable quality with a bar of 60% dark that had been hanging around for months so felt justified in baking them too! 🙂
Jessica Holmes says
Aw love that Tricia! So glad you enjoyed them!
Fiona MacIntosh says
Hi what is the best way to store these? Can they be frozen or should they be kept in an airtight container in the fridge?
Many thanks
Jessica Holmes says
Hi Fiona, you can freeze them but I usually just store them in the fridge.
Luciana says
Hi Jess, I did and it was Delicious. Thank you!!!
Jessica Holmes says
Awesome! Glad you liked them Luciana!