This Indulgent Snickers Brownies recipe is a luxurious blend of rich, fudgy brownies, a creamy peanut butter caramel nougat layer, and a glossy dark chocolate coating. With roasted peanuts adding a satisfying crunch, these Indulgent Snickers Brownies truly capture the essence of a Snickers bar, but even better! Each bite is a perfect harmony of sweet, salty, and chocolatey flavors. If you love Snickers, you’re going to adore this irresistible dessert!
Ingredients for Indulgent Snickers Brownies:
Brownie Batter:
- 4 oz (113g) bittersweet chocolate (70% cocoa), coarsely chopped
- 6 tablespoons (84g) unsalted butter
- 2 large eggs, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon pure vanilla extract
- Heaped 1/4 teaspoon salt
- 1/3 cup (50g) all-purpose flour
- 2 tablespoons (12g) cocoa powder
Nougat Layer:
- 1/3 cup (80ml) salted caramel sauce
- 1/2 cup (120ml) peanut butter
- 1/2 cup (60g) roasted peanuts
Topping:
- 3 oz (85g) dark chocolate, finely chopped
- 1 teaspoon (5ml) coconut oil
Directions for Indulgent Snickers Brownies:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on each side for easy removal after baking.
Step 2: Make the Brownie Batter
In a small saucepan, combine the bittersweet chocolate and unsalted butter. Melt over very low heat, stirring constantly until smooth. Alternatively, you can melt the mixture in the microwave at 50% power in short bursts, stirring frequently.
In a large mixing bowl, whisk together the eggs, granulated sugar, and salt. Beat until the mixture is pale and thick, about 2-3 minutes. Gradually pour in the warm melted chocolate mixture, whisking until combined.
In a separate bowl, whisk together the flour and cocoa powder, then sprinkle it over the chocolate mixture. Gently fold in the dry ingredients until just combined.
Spread the batter evenly into the prepared pan. Bake for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs. Transfer the pan to a wire rack to cool completely.
Step 3: Make the Nougat Layer
In a medium bowl, combine the salted caramel sauce, peanut butter, and roasted peanuts. Stir until smooth. This mixture will be thick and creamy, forming the nougat layer of the Snickers brownies.
Once the brownies are fully cooled, spread the nougat layer evenly over the surface.
Step 4: Make the Chocolate Topping
In a small microwave-safe bowl, combine the dark chocolate and coconut oil. Melt in the microwave in short bursts, stirring between each interval, until the chocolate is smooth and glossy. You can also melt the chocolate on the stovetop using a small saucepan over low heat.
Pour the melted chocolate mixture over the nougat layer, spreading it evenly with a spatula to fully cover the peanut butter caramel.
Step 5: Chill and Slice
Refrigerate the brownies for about 30 minutes to allow the chocolate topping to set. Once the chocolate is firm, use the parchment paper overhang to lift the brownies out of the pan.
To slice, heat a knife under hot water, dry it, and then cut the brownies into squares for clean edges.
Serving and Storage Tips:
- Serving: These brownies are rich, so smaller squares make for a perfect serving size. Enjoy them at room temperature or chilled for a firmer texture.
- Storage: Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze them for up to 2 months by wrapping individual squares in plastic wrap and storing them in a freezer-safe container.
Helpful Notes:
- Chocolate Quality: Use high-quality bittersweet chocolate (70% cocoa) for the richest flavor. You can also substitute with milk chocolate or semi-sweet chocolate if you prefer a sweeter brownie.
- Caramel Sauce: You can use store-bought salted caramel sauce or make your own at home. For an even richer flavor, use a thick caramel sauce rather than a thin one.
- Coconut Oil: The coconut oil in the chocolate topping helps it achieve a glossy finish and a smooth texture. You can also use butter in place of coconut oil if preferred.
Tips:
- Sprinkle flaky sea salt on top of the chocolate layer before chilling the brownies to enhance the sweet and salty flavors.
- Use a sharp, warm knife for cutting to ensure clean, even slices without cracking the chocolate layer.
Questions and Answers:
1. Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate for a sweeter topping, though the dark chocolate adds a nice contrast to the sweetness of the nougat layer.
2. Can I make these brownies gluten-free?
Yes, simply use a gluten-free flour blend in place of all-purpose flour to make these brownies gluten-free.
3. How can I make homemade caramel sauce?
To make homemade caramel sauce, melt 1/2 cup sugar over medium heat until it turns amber, then stir in 2 tablespoons butter and 1/4 cup heavy cream until smooth. Add a pinch of salt for salted caramel.
4. Can I omit the peanuts?
Yes! You can omit the peanuts or replace them with another nut like almonds or hazelnuts if you prefer.
5. How do I prevent the chocolate from cracking when slicing?
To prevent the chocolate from cracking, use a sharp knife warmed under hot water and wipe it dry before slicing through the brownies.
6. Can I use a different type of chocolate in the topping?
Absolutely! You can use semi-sweet or milk chocolate for a sweeter topping. Another option is white chocolate for a completely different flavor profile.
7. Can I double the recipe?
Yes, you can double the recipe and bake it in a 9×13-inch pan. Adjust the baking time slightly, keeping an eye on the brownies as they bake.
8. How do I know when the brownies are done baking?
The brownies are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.
9. Can I add extra toppings?
Yes! Feel free to add extra peanuts, toffee bits, or even a drizzle of additional caramel sauce over the top of the chocolate layer.
10. Can I make these ahead of time?
Yes, these brownies can be made a day ahead and stored in the refrigerator. These brownies will keep well for several days if properly stored.
More Recipe Suggestions:
Brownie Bottom Raspberry Cheesecake
Salted Caramel Chocolate Chip Cookies
Chocolate Peanut Butter Brownie Bars
Indulgent Snickers Brownies
Equipment
- Baking Dish 8 x 8 Glass (w/lid) optional
- 8 x 8 Baking Pan optional
Ingredients
For the Brownie Batter:
- 4 oz 113g bittersweet chocolate (70% cocoa) coarsely chopped
- 6 tablespoons 84g unsalted butter
- 2 large eggs at room temperature
- 3/4 cup 150g granulated sugar
- 1/2 teaspoon pure vanilla extract
- Heaped 1/4 teaspoon salt
- 1/3 cup 50g all-purpose flour
- 2 tablespoons 12g cocoa powder
For the Nougat Layer:
- 1/3 cup 80ml salted caramel sauce
- 1/2 cup 120ml peanut butter
- 1/2 cup 60g roasted peanuts
For the Topping:
- 3 oz 85g dark chocolate finely chopped
- 1 teaspoon 5ml coconut oil
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on each side for easy removal after baking.
Step 2: Make the Brownie Batter
- In a small saucepan, combine the bittersweet chocolate and unsalted butter. Melt over very low heat, stirring constantly until smooth. Alternatively, you can melt the mixture in the microwave at 50% power in short bursts, stirring frequently.
- In a large mixing bowl, whisk together the eggs, granulated sugar, and salt. Beat until the mixture is pale and thick, about 2-3 minutes. Gradually pour in the warm melted chocolate mixture, whisking until combined.
- In a separate bowl, whisk together the flour and cocoa powder, then sprinkle it over the chocolate mixture. Gently fold in the dry ingredients until just combined.
- Spread the batter evenly into the prepared pan. Bake for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs. Transfer the pan to a wire rack to cool completely.
Step 3: Make the Nougat Layer
- In a medium bowl, combine the salted caramel sauce, peanut butter, and roasted peanuts. Stir until smooth. This mixture will be thick and creamy, forming the nougat layer of the Snickers brownies.
- Once the brownies are fully cooled, spread the nougat layer evenly over the surface.
Step 4: Make the Chocolate Topping
- In a small microwave-safe bowl, combine the dark chocolate and coconut oil. Melt in the microwave in short bursts, stirring between each interval, until the chocolate is smooth and glossy. You can also melt the chocolate on the stovetop using a small saucepan over low heat.
- Pour the melted chocolate mixture over the nougat layer, spreading it evenly with a spatula to fully cover the peanut butter caramel.
Step 5: Chill and Slice
- Refrigerate the brownies for about 30 minutes to allow the chocolate topping to set. Once the chocolate is firm, use the parchment paper overhang to lift the brownies out of the pan.
- To slice, heat a knife under hot water, dry it, and then cut the brownies into squares for clean edges.
