Outrageous Snickers Brownies

Why You’ll Love This Recipe

I love how easy these brownies are to make, yet they taste like something straight from a gourmet bakery. The chopped Snickers bars melt into the brownie base, adding pockets of caramel, nougat, and peanuts, while the chocolate chips and pecans bring extra texture and flavor. These are my go-to when I need a crowd-pleasing dessert that’s a little outrageous—in the best way.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• unsalted butter, melted

• granulated sugar

• brown sugar, packed

• large eggs

• vanilla extract

• all-purpose flour

• unsweetened cocoa powder

• salt

• baking powder

• chopped Snickers bars (about 5 bars)

• chopped pecans (optional)

• chocolate chips

Directions

1. I start by preheating my oven to 350°F (175°C). Then I grease a 9×13-inch baking pan or line it with parchment paper for easy cleanup.

2. In a large mixing bowl, I combine the melted butter with both sugars and stir until smooth and well combined.

3. I beat in the eggs one at a time, followed by the vanilla extract.

4. In another bowl, I whisk together the flour, cocoa powder, salt, and baking powder.

5. I gradually add the dry ingredients to the wet mixture and stir until just combined—making sure not to overmix.

6. I gently fold in the chopped Snickers bars, pecans (if using), and chocolate chips.

7. I pour the batter into the prepared baking pan and spread it evenly.

8. I bake for 30–35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.

9. I let the brownies cool completely in the pan before cutting them into squares.

Servings and timing

This recipe makes 12 servings.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• I sometimes replace the Snickers bars with other candy bars like Milky Way or Twix for a different twist.

• For an extra layer of decadence, I drizzle melted chocolate or caramel sauce over the cooled brownies before serving.

• If I want to add a touch of crunch without nuts, I mix in toffee bits or crushed pretzels.

• To make them gluten-free, I swap the all-purpose flour with a 1:1 gluten-free flour blend.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them for up to 2 months. When I reheat them, I warm individual pieces in the microwave for 10–15 seconds to bring back that gooey texture.

FAQs

Can I use boxed brownie mix?

Yes, I sometimes take a shortcut with a boxed mix and just stir in the chopped Snickers, chocolate chips, and pecans. It still turns out rich and delicious.

How do I know when the brownies are done?

I check by inserting a toothpick into the center—if it comes out with a few moist crumbs (but not wet batter), they’re ready. I also like to slightly underbake them for extra fudginess.

Do I have to include pecans?

No, they’re totally optional. I leave them out when making nut-free versions, and the brownies still come out amazing.

Can I use dark cocoa powder?

Yes, I sometimes use Dutch-processed or dark cocoa powder for a deeper chocolate flavor. It makes them extra rich and intense.

How do I get clean brownie slices?

I let them cool completely before cutting and use a sharp knife wiped clean between slices. Sometimes I chill them briefly to make slicing even easier.

Conclusion

These Outrageous Snickers Brownies are the kind of dessert I turn to when I want to wow a crowd or just treat myself to something extra special. Fudgy, sweet, and loaded with candy bar goodness, they’re everything a brownie should be—and then some. Whether I’m making them for a party or just to stash in the fridge for when the craving hits, they always hit the spot.

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