Description
Indulge in these rich and gooey Snickers Brownies, a delightful twist on classic brownies by incorporating chopped Snickers bars and caramel bits for an extra layer of sweetness and texture. Perfectly fudgy with a chewy caramel topping, these brownies are an irresistible treat for any dessert lover.
Ingredients
Scale
Brownie Batter
- 18 ounce box brownie mix
- 2 large eggs
- ½ cup salted butter (melted)
- ¼ cup milk
Add-ins and Toppings
- 2 cups Snickers bars (chopped)
- â…“ cup caramel bits (plus more for topping, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×9 inch baking dish by lining it with parchment paper or spraying it generously with baking spray to prevent sticking.
- Mix the Batter: In a large mixing bowl, combine the brownie mix, eggs, melted butter, and milk. Stir until the mixture is smooth, thick, and fully incorporated ensuring no dry spots remain.
- Layer Batter: Pour just over half of the brownie batter into the prepared baking pan and spread it evenly into a smooth layer using a spatula or the back of a spoon.
- Add Snickers: Evenly sprinkle the chopped Snickers bars over the first brownie layer, distributing them to cover the surface for bursts of candy in every bite.
- Top with Remaining Batter and Caramel Bits: Spoon the remaining brownie batter on top of the Snickers layer and gently spread it out to cover the candies. Sprinkle the caramel bits evenly over the top for added sweetness.
- Bake: Place the pan in the preheated oven and bake for 40 to 43 minutes. The brownies are done when a toothpick inserted into the center comes out with gooey crumbs but no raw batter.
- Cool: Remove the brownies from the oven and allow them to cool for at least 20 minutes in the pan. This helps them set and makes cutting easier.
- Optional Caramel Drizzle: For an extra indulgent touch, melt an additional ½ cup of caramel bits and drizzle over the cooled brownies before slicing and serving.
Notes
- Use a toothpick test to avoid overbaking; the center should be fudgy, not dry.
- Ensure the caramel bits do not burn by monitoring baking time closely.
- For easier lifting, leave some parchment paper overhang when lining the pan.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Optional caramel drizzle adds extra sweetness but can be omitted for a less rich dessert.
