Snickers Brownies Recipe

Why You’ll Love This Recipe

I love this recipe because it feels like a bakery-style treat without needing complicated steps. The Snickers bars melt slightly into the brownie, giving pockets of caramel, nougat, and chocolate in every bite. The caramel bits on top add extra gooeyness that makes the brownies irresistible. Best of all, I can make them in under an hour, which means I don’t have to wait long to enjoy them.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

18 ounce box brownie mix
2 large eggs
½ cup salted butter melted
¼ cup milk
2 cups snickers chopped
⅓ cup caramel bits plus more for topping (optional)

Directions

1. I preheat the oven to 350°F and line a 9×9-inch baking dish with parchment paper or spray with baking spray.

2. In a large bowl, I mix together the brownie mix, eggs, melted butter, and milk until smooth and well combined.

3. I pour a little more than half of the batter into the prepared pan and spread it evenly.

4. I sprinkle the chopped Snickers over the batter, then scoop the remaining brownie mix on top.

5. I spread the top layer gently, then sprinkle caramel bits over it.

6. I bake for 40–43 minutes, until a toothpick inserted comes out gooey but without raw batter.

7. I let the brownies cool for at least 20 minutes before cutting into squares.

8. Optional: I sometimes melt an extra ½ cup of caramel bits and drizzle over the cooled brownies for a sticky caramel topping.

Servings and Timing

This recipe makes about 16 brownies. Prep time is 10 minutes, bake time is 40 minutes, and the total time comes to 50 minutes.

Variations

Sometimes I swap Snickers for other candy bars like Milky Way, Twix, or Reese’s for a fun twist. I also like to add a handful of peanuts to enhance the nutty flavor. For extra richness, I swirl in some peanut butter or caramel sauce before baking. If I want them extra fudgy, I slightly underbake the brownies and let them set as they cool.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat, I microwave a brownie for about 10 seconds to bring back the gooey texture. They also freeze well—I wrap individual pieces and thaw when I want a quick treat.

FAQs

Can I use homemade brownie batter instead of a mix?

Yes, I sometimes make them with my own brownie recipe, and it works just as well.

Do the Snickers bars melt completely?

No, they soften and get gooey, but I still get chunks of caramel and nougat inside.

Can I make these brownies in a larger pan?

Yes, but the brownies will be thinner, and I reduce the baking time slightly.

How do I know when the brownies are done?

I check with a toothpick—it should come out with moist crumbs but not raw batter.

Can I add nuts to the batter?

Yes, chopped peanuts or pecans taste great in these brownies.

What’s the best way to cut them cleanly?

I let them cool completely, then use a sharp knife wiped clean between cuts.

Can I drizzle chocolate on top instead of caramel?

Yes, melted chocolate works beautifully as an extra topping.

How do I make them extra fudgy?

I slightly underbake them and chill them in the fridge before cutting.

Can I use fun-size Snickers instead of full bars?

Yes, I just chop them into bite-sized pieces before adding.

Can I freeze these brownies?

Yes, I wrap them individually and freeze for up to 2 months.

Conclusion

I love making these Snickers brownies because they’re rich, gooey, and so satisfying. They’re the perfect way to combine two favorites—brownies and candy bars—into one decadent dessert. Whether I serve them at a party, bring them to a potluck, or keep them for myself, they’re always a crowd-pleaser.