Combining brownies with a classic Snickers bar results in an incredible dessert experience. A thick triple chocolate brownie base, layered with gooey caramel, nutty marshmallow nougat, and topped with creamy chocolate.
Once you try these over the top Snickers Brownies, you will be hooked!
Homemade Snickers Brownies Recipe
A thick triple chocolate brownie base layered with gooey caramel, nutty marshmallow nougat, and topped with creamy chocolate, this brownie recipe is pure over the top decadence!
Today’s recipe uses my most favorite brownie base. I used it for these chocolate orange brownies and chocolate cherry brownies.
Because these brownies are four layers of pure sweetness, I swapped some of the semisweet chocolate for unsweet chocolate in the brownie base.
This lightened up the sugar load just a tad and added to the rich, dark chocolate color.
Each layer needs to set before adding the next one. Because of this, the process of assembling the brownies is time-consuming. But trust me, it's oh so worth it.
Be sure to read through the entire recipe before you begin, so you know what to expect with each step.
These brownies begin with all-time favorite base, with one minor adjustment - half the semisweet chocolate is swapped out for unsweet chocolate.
This recipe is excellent when you want to sink your teeth into a thick, fudgy brownie. I turn to it anytime I have a craving for chocolate.
It's so dense and fudgy, with intense chocolate flavor. You are going to love the richness of these brownies!
On top of the brownie base is a layer of gooey caramel. And I mean gooey!
It's made with two simple ingredients, caramel candies and evaporated milk.
If you let the brownies sit at room temperature for an hour or so, the caramel will get soft and melty. It will drip out from between the layers.
It's divine!
A nutty marshmallow nougat layer goes on top of the caramel. Crunchy peanut butter, marshmallow fluff, and creamy nougat combine to make this irresistible layer.
And lastly, a rich creamy ganache coats the top, adding to the bars decadence.
You won't be able to resist this super snickers brownies recipe.
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Snickers Brownies
Combining brownies with a classic Snickers bar results in an incredible dessert experience. A thick triple chocolate brownie base, layered with gooey caramel, nutty marshmallow nougat, and topped with creamy chocolate. Once you try these over the top Snickers Brownies, you will be hooked!
Ingredients
For the brownies
- 4 ounces (113 g) semisweet chocolate, finely chopped
- 4 ounces (113 g) unsweet chocolate, finely chopped
- ½ cup (113 g) unsalted butter, cut into pieces
- 3 tablespoons unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 ¾ cups (367 g) light brown sugar, packed
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 cup (130 g) all-purpose flour
For the caramel layer
- 1 ½ cups (280 g) caramel bits, or unwrapped caramels squares
- 1 tablespoon evaporated milk
For the nougat layer
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) evaporated milk
- 5 tablespoons (70 g) unsalted butter
- 1 ½ cups (150 g) marshmallow fluff
- 5 tablespoons (81 g) crunchy peanut butter, or creamy peanut butter
For the chocolate layer
- 6 ounces (170 g) semisweet chocolate, finely chopped
- 1 tablespoon vegetable oil
Instructions
Make the brownie layer
- Preheat the oven to 350ºF. Line a 9-inch square pan with parchment, leaving a 1-inch overhang on all sides.
- Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
- In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined.
- Spread the batter evenly into the bottom of the prepared pan. Bake for 25-30 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Set on a wire rack to cool completely.
Make the caramel layer
- In a medium microwave-safe bowl, combine the caramels and evaporated milk. Heat on high for 2 minutes, stopping to stir every 15 seconds until the caramels have completely melted. Spread evenly over the top of the brownie layer. Allow the caramel to cool for 15 minutes before making the nougat layer.
Make the nougat layer
- In a small nonstick saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium-high heat, stirring constantly. Turn the heat down to medium and continue to boil at a moderate rate while stirring occasionally for 5-8 minutes. If the mixture turns dark in color, you've boiled it for too long. It should be light in color and the consistency of sweetened condensed milk.
- Meanwhile, in a medium heatproof bowl, combine the marshmallow fluff and peanut butter. Slowly pour the hot sugar mixture into the marshmallow fluff and peanut butter. Whisk until well combined.
- Spread the nougat layer evenly over the top of the caramel layer. Allow the nougat to cool for 20 minutes before making the chocolate layer.
Make the chocolate layer
- In a medium microwave-safe bowl, combine the chocolate and oil. Heat on high in increments of 15 seconds, stirring well between each one until the chocolate is melted and smooth.
- Spread the chocolate evenly over the top of the nougat layer. Cover the pan loosely with aluminum foil and refrigerate for 30 minutes. Lift the brownies out of the pan by the foil overhang and cut them into bars. Allow brownies to come to room temperature before serving.
Notes
Chocolate: Be sure to use baking chocolate in bar form, not chocolate chips. Chocolate chips do not melt as smoothly.
Caramels: Both the Kraft caramel bit and squares will work for this recipe. Unwrap the squares and weigh them for precise measuring. You can usually find either of these in the baking aisle at your local grocery store.
Marshmallow fluff: There is no substitute unless you plan to make your own. Even then, I can not guarantee the nougat will turn out properly.
Peanut butter: I prefer to use crunchy peanut butter so there are small bits of peanuts in each bite. You can use creamy if you prefer.
Cooking the nougat syrup: I highly recommend using a nonstick pot. The mixture tends to stick and burn in stainless steel pots.
Slicing: These brownies can be challenging to slice! Don't allow them to refrigerate too long or they will be extremely difficult to cut through, even with a hot knife. Let them chill just long enough to set the chocolate, 30 minutes to 1 hour. When slicing, warm the knife blade under hot water, then carefully dry the blade and make a slice. Repeat with each slice you make.
Make ahead tip
- Brownies will keep for up to 1 week stored in an airtight container in the refrigerator. Bring to room temperature before serving.
- Brownies will keep for up to 3 months stored in an airtight container in the freezer. Thaw in the refrigerator overnight, then bring to room temperature before serving.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 506Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 59mgSodium: 237mgCarbohydrates: 76gFiber: 2gSugar: 65gProtein: 6g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Adapted from Better Homes and Gardens.
Angela Renee Rowland
Saturday 17th of August 2019
Im currently make it and the amount of batter is to much for my pan.......... What should i do?
Jen Sobjack
Monday 19th of August 2019
I wouldn't add all the batter to the pan, maybe fill the pan 2/3 of the way full. But, it's always best to use the pan size called for in the recipe. The recipe is designed to fit in an 8x8 pan.
Dottie
Wednesday 26th of June 2019
I have to admit that I cheated. I started with a box brownie mix because I was pressed for time. Continued on from the caramel, nougat and chocolate exactly as written. Took no time at all. This was one of the best treats I have ever made and I have made many. Thank you for this recipe. I will make it often.
Jen Sobjack
Thursday 27th of June 2019
I'm so happy to hear it worked out!
Anthony Palmerston
Sunday 21st of October 2018
Just found this recipe and made them yesterday. A few things:
I was afraid of the brownie not being fudgy enough. I had to cook the brownie about 18 minutes longer. I kept doing the toothpick test every 3 minutes and continued to too much batter being left on the toothpick. So after about 18 minutes I had the right amount and the brownies came out very fudgy and not cake-like at all. I was happy that I left them in longer because they would be way undercooked If I hadn't. If you're worried about this just trust your toothpick test to monitor the amount of batter left on it and pull them out of the oven when you're happy with the results.
Next, just like some other comments I had an issue with the caramel not being soft and gooey (though, admittedly, I didn't leave them out for an hour at room temp). I was afraid I had done something wrong and it affected the quality of texture and taste..but....I enjoyed them with the caramel more like this. I think the dessert would be very messy if the caramel was allowed to to get gooey. This is just a preference thing for me. I don't like sticky things on my hands and I have 3 daughters all under 10 years old that will be eating these and I'm good with the dessert not being messy.
I probably could've cooked the first half of the nougat mixture longer but I was happy with the results. When set, the nougat was firm but not hard. But it's easily the messiest part of this dessert.
All told, I followed this recipe exactly except that I cooked my brownies longer and I was very happy with it in the end. These are delicious and I can't wait for my girls to try some!
Wanda Ambroziak
Thursday 5th of April 2018
Could you substitute almond butter or other nut butters in place of peanut butter? Not a peanut fan.
Jen Sobjack
Friday 6th of April 2018
I haven't tried it with other nut butters but I imagine it would be okay. The only thing that concerns me is the oils in the other butters. If there's too little or too much it could affect the outcome of the nougat.
Michelle Lawrence
Monday 30th of October 2017
Made them this weekend for a pumpkin carving party. Personally found the amount of sugar in the brownie layer far too much and was also a bit disappointed at how crunchy and sandlike the sugar remained. If I make this recipe again I am definitely going to look at adjusting the amount of sugar.