Snickers are one of my favourite chocolate bars – the combination of salty peanuts and sweet caramel is a match made in heaven to me! But turned into easy Snickers style brownies, its somehow EVEN better! Fudgy, gooey and super indulgent! Everything you could ask for in a brownie.
Brownies are one of my absolute favourite things to bake, they’re so quick and easy to put together but taste SO good. And you can be so versatile with the flavours. These snickers style brownies are swirled with the most delicious salted caramel and crammed full of peanuts! The combination of chocolate, caramel and peanuts is honestly so so good. You’ve got to try these!
Key Ingredients You’ll Need
- Dark Chocolate – For all my brownie recipes I always use dark chocolate. As brownies are packed full of sugar, and usually other sweet toppings, using milk chocolate would just be too overpoweringly sweet. Using dark chocolate however helps to balance the whole bake out.
- Salted Caramel Sauce – Usually I would add instructions to the recipe for how to make your own caramel sauce, buttt as I want to keep this brownie recipe quite simple I’m opting for a shop-bought version. You could of course still make your own though! You could also use ‘plain’ caramel instead of salted caramel if you wish, but as I use unsalted peanuts in the batter, I like to add the saltiness here.
- Unsalted Roasted Peanuts – Using unsalted roasted peanuts here is ideal, as the more common salted variety add way more salt than we want! With the unsalted version, the saltiness can be added in the caramel and not be quite so intense. This is a sweet baked good after all!!
How to make easy snickers style brownies
If you’ve made my brownies before you know these are super quick and easy, and only use one bowl….okay and one to melt the butter! But two bowls isn’t bad!!
Making the brownie batter
These brownies are made with melted dark chocolate, rather than cocoa powder. Therefore to ensure the chocolate melts evenly and smoothly, the first step is to chop the chocolate very finely. Finer than you might think! The butter needs to be melted and poured over the chocolate, so the chocolate must be fine to melt from the butters heat alone.
Once the chocolate has melted into the butter, and you have a gorgeously silky liquid, the sugar can be added. You’ll now have quite a thick batter. Next the dry ingredients can be added, so the plain flour and salt. At this point the batter will be a very thick paste and look quite dry. Finally, the eggs can be added and your brownie batter will turn from thick and stodgy to gorgeously silky and smooth.
Adding the flavourings
I like to stir in 2/3 of the peanuts into the brownie batter, so they’re evenly dispersed, before pouring the whole lot into your prepared tin. The key to lining a brownie tin, or any bar/traybake really, is to make sure the baking paper flaps over the side of your tin so you can easily pull the cooked brownies out of the tin once cooled. Otherwise you might end up damaging the brownies while trying to get them out!
Once the batter is level in the tin, the salted caramel sauce can be dolloped over. I then use a skewer (but you can use a toothpick/knife…anything really) to swirl the sauce through the batter. You can swirl as much or as little as you like, depending if you want to have bigger pools of caramel. Finally, the remaining peanuts can be scattered over before baking.
Baking the snickers style brownies
When it comes to figuring out if your brownies are ready, its much harder to tell than say with a cake. The batter is dark brown first of all, so its harder to see if its burning. And ideally you want your brownies to still be wet in the middle when you take them out of the oven, otherwise they could be dry and cakey. So what do you do?!
Try and stick to the times I have suggested below, unless you know for a fact your oven takes longer/less time on all bakes, then of course adjust accordingly. But if not, please trust me on the bake time! Also, if you have a digital food thermometer probe, you can test the middle of the brownie. If it reads over 80C/175F then your brownies are done!
Once they’re out of the oven, you MUST leave them to cool completely. Please promise me you will! Otherwise you’ll be left with a sticky mess, that honestly really won’t taste as good.
Tips & Tricks
Yes! These brownies freeze really well, just defrost them at room temperature before serving.
If your brownies are turning out cakey, they will have been overbaked. Make sure when you take them out of the oven the batter is still wet when you insert a skewer into the middle.
I personally think brownies taste better the day after baking, so yes! It also gives them a chance to completely cool, meaning they’ll be much easier to slice.
These brownies are so delicious. They’re so indulgent but that’s what I like about them. They take all the good parts about a Snickers and turn it into something even better! The brownie is moist and fudgy with a deep chocolate flavour, the salted caramel is sweet/salty and deliciously sticky and the peanuts give the best textural crunch. And best of all, its so easy to make!
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Easy Snickers Style Brownies
- 200 g dark chocolate
- 175 g unsalted butter
- 200 g caster sugar
- 200 g plain flour
- 1/4 tsp salt
- 3 large eggs
- 75 g unsalted roasted peanuts
- 100 g salted caramel sauce
- Firstly, grease and line an 8x8inch square baking tin and preheat the oven to 200C/180C Fan/Gas Mark 6.
- Finely chop the chocolate and place into a large bowl. Then melt the butter and pour over the chocolate, stirring with a silicone spatula until completely melted. Then stir in the sugar until fully combined. Then stir in the flour and salt, again stirring to combine. Finally, add the eggs and stir to combine until your batter is thick and glossy.
- Stir 50g of the peanuts into the batter, then pour into your prepared tin and spread out evenly. Dollop small blobs of the salted caramel sauce over the batter, then using a skewer or knife, swirl the sauce into the batter. Finally, sprinkle over the remaining peanuts.
- Bake in the oven for 35-38 minutes. (The usual knife test doesn't work for brownies, as they should still be gooey inside when baked. But if you have a digital food thermometer the inside temperature should be above 80C when baked). Leave to cool completely in the tin before cutting.