What do you get when you add a boatload of Snickers bars to thick chocolate brownie batter? A ridiculously good chocolate brownie that is nutty, fudgy and chewy with chunky pieces of Snickers in every bite! You know I love my brownies and these ones really are something special.
With whole Snickers bars stuffed inside, it means there is peanuts, caramel and nougat studded throughout each brownie. And that sticky chew is what dreams are made of. I don’t think I will ever look at a brownie the same.
Happy Monday friends! How was your weekend? I made another peanut butter and jelly treat after I fell in love with my Peanut Butter and Jelly Cupcakes. But these brownies have been sitting in my freezer calling my name ever since I made them.
Did you know so many baked goods can be frozen? It’s a real life saver when you are churning out batches of goodies but still want to fit into your skinny jeans. In fact, some baking like my Cookie Dough Chocolate Cups taste even better when they are eaten cold straight from the freezer!
If you want to jazz up a regular batch of brownies, you have got to try stuffing them with Snickers bars. It’s such an easy way to make your dessert next level. I love hiding candy bars in my brownies, remember my Loaded Twix Brownie Bars?
You could make it even more over-the-top with a drizzle of salted caramel sauce, a scoop of vanilla ice cream and a scattering of honey roasted peanuts. Now that is my kind of dessert. Oh and if you love your Snickers bars, don’t forget to check out my Snickers Chocolate Meringues!
A ridiculously good chocolate brownie that is nutty, fudgy and chewy with chunky pieces of Snickers in every bite!
- 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
- 200 grams (1 and 1/3 cup) good quality dark chocolate, pieces
- 100 grams (1/2 cup) caster sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 85 grams (2/3 cup) plain flour
- 200 grams (1 and 1/2 cup) Snickers bars
- Grease and line a square 8 inch cake tin with baking or parchment paper, ensuring two sides of the paper overhang. Pop the butter and chocolate in a heatproof bowl and place over a medium saucepan that is filled with a bit of water, say 5cm (2 inches) high or so. You need to ensure the bottom of the bowl will not touch the water below. Place on the stove on medium heat and stir while the chocolate and butter melt. Once the mixture is lovely and smooth, remove the bowl from the heat and leave to cool slightly.
- Preheat the oven to 160 C (320 F). Next, add the sugar and vanilla to the chocolate mixture and beat with an electric beater until combined. Add the eggs, one at a time and beat again. Then sift in the flour and beat until the brownie mixture is smooth. Pour half of the mixture into the prepared tin. Place the snickers bars on top, add the rest of the batter and very gently smooth over the top.
- Bake the brownie for about 40 minutes or until cooked through. It should have a nice cracked top and no longer wobble in the middle. Leave to cool completely.