Description
Decadent brownies with chunks of Snickers bars folded into fudgy chocolate batter
Ingredients
- 4 ounces unsweetened chocolate, coarsely chopped
- ¾ cup (12 tablespoons) butter
- 1½ cups white sugar
- 3 eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 1 cup all‑purpose flour
- 12 fun‑size Snickers candy bars, each cut into 4 pieces
Instructions
- Preheat oven to 350 °F (175 °C). Line an 8×8‑inch baking pan with foil, and grease the foil or spray with non‑stick spray.
- In a large bowl, melt the unsweetened chocolate and butter together (e.g. in microwave in short bursts or over a double boiler). Stir until smooth.
- Stir in the sugar. Add the beaten eggs, vanilla extract, and salt; mix until well combined.
- Gradually add the flour, stirring just until no streaks remain—don’t overmix.
- Pour about half the brownie batter into the prepared pan, spreading evenly.
- Scatter half the Snickers pieces over the batter in an even layer.
- Pour the remaining brownie batter over the Snickers layer, covering the pieces as best you can.
- Bake for 30‑35 minutes, or until the edges are set and a toothpick inserted into the center (avoiding Snickers pieces) comes out with moist crumbs but not raw batter.
- Remove from oven and let cool completely in the pan.
- Once cooled, lift brownies out using the foil, peel off foil, cut into squares, and serve.
Notes
- You can use full‑size Snickers bars instead of fun‑size; just adjust number accordingly.
- Do not overbake—overbaking will dry out the brownies.
- Line the pan with foil or parchment so you can lift the brownies out easily for cutting and serving.
- You can store in an airtight container at room temperature for a few days; refrigerate if your climate is warm.
Nutrition
- Serving Size: 1 brownie (if 9 pieces)
- Calories: ≈393 kcal
- Sugar: ≈35 g
- Sodium: ≈203 mg
- Fat: ≈22 g
- Saturated Fat: ≈12 g
- Unsaturated Fat: ≈6 g
- Trans Fat: ≈1 g
- Carbohydrates: ≈47 g
- Fiber: ≈2 g
- Protein: ≈5 g
- Cholesterol: ≈74 mg
