Snickers Brownies

These decadent Snickers Brownies are a fabulous sugar hit. This Snickers Brownie recipe is made with several Snickers Bars, peanuts and chocolate pieces. A little goes a long way with these sugar bombs, so I recommend cutting them into 20 servings. But if you like them bigger, I won’t judge.

Love Brownies? You might also like our Rocky Road Brownies, Traditional Brownies or Hollywood starlet Audrey Hepburn’s Chocolate Brownie recipe


Makes: 20 pieces      Difficulty:Easy


  • 20cm square cake tin
  • Electric mixer / stand mixer / hand-held mixer


  • 180g (6.3 oz) Unsalted Butter, softened to room temperature
  • 150g (5.3 oz) Caster Sugar
  • 2 teaspoons Vanilla Extract
  • 2 large Eggs, lightly beaten
  • 100g (3.4 oz) Unsalted Peanuts, finely chopped
  • 225g (7.9 oz) Dark chocolate, chopped into fine pieces
  • 3 x 50g Snickers Bars, cut into eighths
  • 35g (1.2 oz) Plain Flour
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • Icing sugar, to decorate


  • Preheat the oven to 180 degrees Celsius (140 fan-forced; 325F). Grease the base and sides of the square baking tin with non-stick spray. Add a layer of aluminium foil to the base, then a layer of baking paper.
  • To the bowl of an electric mixer add the softened butter, sugar and vanilla. Beat together until pale and creamy. Slowly beat in the eggs. Beat together on medium speed until smooth and evenly combined. Don’t worry if the batter looks like it split.
  • Toss a tablespoon of the flour through the chopped peanuts, then add them to the bowl along with the chopped chocolate and Snickers Bar pieces.
  • Add the flour, baking powder and salt. Stir gently until evenly combined.
  • Scoop the brownie batter into the tin. Smooth the batter right into the corners of the tin and level the top.
  • Check the oven has reached the correct temperature. Place the cake tin on the middle rack of the oven. Bake for 40-50 minutes. The top will form a flaky crust and the edges will firm up, but the middle will be very moist. A skewer inserted into the middle will have moist crumbs attached, but it shouldn’t look like raw brownie dough. It might look underdone compared to a cake, but it will firm up as it cools.
  • Remove the cake tin from the oven. Let the brownies cool in the pan. Finish with a dusting of icing sugar. Slice them into squares while still in the tray.

Recipe adapted from Mix & Bake by Belinda Jeffery



  • The test for brownie doneness is different to cakes. For cakes we can use a metal skewer in the middle and we want it to come out clean. For brownies we actually want them to be fudgy.
  • Use a quality dark chocolate in the brownies.
  • The batter looks a bit blonde before it goes in the oven but it changes to chocolate brown as the brownies bake.
  • Brownies keep well in an airtight container at room temperature. I liked them more the day after they were baked.
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