Description
Ingredients:
– 1 cup unsalted butter
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1 cup cocoa powder
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1 cup chopped Snickers bars
– 1/2 cup caramel sauce
Directions:
1. Preheat oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper.
2. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla until smooth.
3. In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in chopped Snickers bars, reserving a few pieces for topping.
6. Pour half of the batter into the prepared pan and spread evenly.
7. Drizzle half of the caramel sauce over the batter and use a knife to swirl it gently.
8. Pour the remaining batter over the caramel and spread evenly.
9. Drizzle the remaining caramel sauce on top and swirl again.
10. Sprinkle the reserved Snickers pieces on top.
11. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
12. Allow to cool completely before cutting into squares.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Use room temperature eggs for a smoother batter consistency.
Warm the caramel sauce slightly for easier swirling and better distribution.
Step-by-Step Guide
1. Begin by preheating your oven to 350°F (175°C). Properly prepare your 9×13 inch pan by greasing it and lining it with parchment paper, leaving an overhang for easy removal.
2. Melt the unsalted butter in a saucepan over low heat. Once melted, take it off the heat and immediately whisk in the granulated sugar. This helps dissolve the sugar slightly.
3. Allow the butter-sugar mixture to cool for a minute, then vigorously whisk in the eggs one at a time, followed by the vanilla extract. This creates your wet base.
4. In a separate, medium-sized bowl, thoroughly sift together the all-purpose flour, cocoa powder, salt, and baking powder. This prevents lumps and ensures even leavening.
5. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix only until no dry streaks remain; overmixing leads to a tough brownie.
6. Gently fold in most of the chopped Snickers bars, saving a small handful for the topping.
7. Pour and spread half of the batter into your prepared pan. Drizzle half of the caramel sauce in lines over the batter and use a knife or skewer to create a marbled swirl effect.
8. Carefully spread the remaining batter over the first layer. Repeat the swirling process with the remaining caramel sauce.
9. Top with the reserved Snickers pieces, pressing them in lightly.
10. Bake on the center rack for 30-35 minutes. The key is to remove them when a toothpick inserted into the center shows a few moist crumbs, not completely clean.
11. Let the brownies cool completely in the pan on a wire rack. This is crucial for clean slicing and setting the fudgy texture.
Serving Suggestions
These decadent brownies are fantastic on their own, but you can elevate them further. Serve slightly warm with a scoop of vanilla ice cream and an extra drizzle of warm caramel sauce. For a coffee shop feel, dust the top with powdered sugar or a light sprinkle of flaky sea salt to contrast the sweetness. They pair perfectly with a glass of cold milk, a hot coffee, or a dessert wine.
How-to Summary
Create these Snickers brownies by melting butter, mixing it with sugar, eggs, and vanilla. Combine dry ingredients separately, then fold them into the wet mix. Layer half the batter in a pan, swirl with caramel, add the remaining batter and more caramel, then top with Snickers pieces. Bake at 350°F for 30-35 minutes until set but fudgy. Cool completely before slicing.
Frequently Asked Questions
Can I use a different candy bar?
Absolutely. Milky Way or Twix bars make excellent substitutes, offering similar caramel and chocolate flavors.
My caramel sauce sank to the bottom. How can I prevent this?
Ensure your first layer of batter is thick enough to support the swirl. Also, slightly warming the sauce makes it easier to drizzle lightly rather than pour heavily.
Can I make these brownies ahead of time?
Yes, they keep very well. Store cooled brownies in an airtight container at room temperature for up to 3 days or freeze for up to a month.
Why is it important to cool the brownies completely?
Cooling allows the structure to set. Cutting into warm brownies will result in a gooey, messy texture and they may fall apart.
Can I use salted butter?
You can, but omit the added 1/2 teaspoon of salt in the recipe to avoid an overly salty final product.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten in the flour, leading to cakey, tough brownies instead of a fudgy, dense texture.
- Overbaking: The toothpick test is key. Clean means overbaked. You want a few sticky crumbs for perfect fudginess.
- Cutting while warm: Patience is essential. Cutting before they are fully cooled causes crumbling and messy squares.
- Not lining the pan: Parchment paper is non-negotiable for easy, clean removal and perfect slices.
Conclusion
This Snickers Caramel Brownie recipe is a guaranteed crowd-pleaser, masterfully combining the classic, fudgy texture of a brownie with the irresistible, gooey crunch of a Snickers bar. By following the detailed steps, avoiding common pitfalls, and allowing proper cooling time, you’ll create a professional-level dessert that’s surprisingly simple to make. The interplay of rich chocolate, sweet caramel, and salty peanuts makes every bite a perfect balance of flavors and textures. Enjoy baking and sharing this indulgent treat!