Pro Tips for Best Results
I tested the egg temperature three different ways, and using room-temperature eggs is a game-changer. Cold eggs can cause the melted butter to seize up, making your batter grainy. I just take my eggs out when I start preheating the oven. Also, when you’re folding in the dry ingredients, use a gentle hand and a figure-eight motion with your spatula. I used to aggressively stir, and my brownies turned out cakey. This gentle method guarantees that dense, fudgy crumb we all crave.
Here’s what I learned the hard way about the caramel: don’t overdo it. That ¾ cup measurement is perfect. The first time I made these, I got excited and used nearly a full jar, and while delicious, the middle brownie layer never fully set, turning into a sauce plate. A controlled drizzle gives you perfect pockets of chewy caramel without structural compromise. Also, chop your Snickers into decent-sized chunks, not tiny pieces. You want to notice them in every bite.
For the cleanest slices, I use a sharp chef’s knife and wipe it clean with a hot, damp cloth between each cut. It makes them look bakery-perfect. If you’re a fan of that shiny, crackly top (who isn’t?), the secret is in that initial whisking of the warm butter and sugar. Whisk it really well for a good minute to start dissolving the sugar—this helps create that beautiful, signature crust as it bakes.
Common Mistakes to Avoid
I made a critical mistake the first time: I used a glass baking dish. Glass heats and cools differently than metal, and my brownies took forever to bake in the center while the edges overcooked. A light-colored metal pan is your best friend for even baking. If metal is all you have, reduce the oven temperature by 25°F and add a few minutes to the bake time. Trust me, it’s worth adjusting for.
Another pitfall is under-baking due to fear. A completely wet toothpick means it needs more time, even if the edges look done. The center should be set and just barely jiggly, not liquid. Remember, the caramel stays soft, so a few moist crumbs on your tester are ideal, but raw batter is not. Letting them cool completely in the pan is also part of the baking process—they continue to set up as they cool. Cutting into warm brownies is a recipe for a delicious, but sloppy, mess.
Serving Suggestions
I love serving these brownies slightly warm with a big scoop of vanilla bean ice cream. The way the cold ice cream melts into the warm, fudgy square and mingles with the caramel is nothing short of magic. A tiny sprinkle of flaky sea salt on top of the ice cream elevates it to a whole new level of gourmet decadence.
For a casual get-together, I cut them into smaller, two-bite squares and pile them high on a cake stand. They are incredibly rich, so a smaller portion is often perfect with a cup of coffee. I always keep a pot of strong, black coffee or tall glasses of cold milk nearby—they’re essential for cutting through the richness.
If I’m feeling fancy, I’ll drizzle a little extra caramel and melted chocolate over the plated brownie and garnish with a few extra chopped peanuts. It makes a stunning, restaurant-quality dessert with almost zero extra effort. No matter how you serve them, be prepared to hand out the recipe. Everyone always asks.
Variations & Customizations
If you’re a Twix lover like my sister, this recipe is incredibly adaptable. I’ve made a version where I substituted the Snickers and peanuts with chopped Twix bars and used a thick dulce de leche instead of caramel. The shortbread crunch from the Twix adds a wonderful new texture. You could also try it with chopped Butterfinger for a peanut-buttery crunch, though I’d skip the extra peanuts in that case.
For a “Snickers Overload” batch, I once doubled the Snickers and peanut layer and swirled a bit of peanut butter into the caramel before drizzling. It was outrageously good, but I’ll admit, it’s for the true candy bar fanatics only. It was almost too much, but in the best possible way. On the flip side, for a slightly less sweet version, you can use dark chocolate chips and a dark chocolate caramel sauce.
My friend who is allergic to peanuts makes these with chopped Milky Way bars and toasted pecans instead. She uses a salted pecan piece and says it’s phenomenal. The beauty of this recipe is that the brownie base is a flawless canvas. As long as you keep the wet-to-dry ratios the same, feel free to get creative with your favorite chocolate candies and nuts.
How to Store, Freeze & Reheat
To store, I place cooled brownies in an airtight container, layered with parchment paper. They keep perfectly at room temperature for 3-4 days. I don’t recommend refrigerating the whole batch, as the fridge can dry them out. However, if your kitchen is very warm, refrigeration is okay for longer storage—just let a slice come to room temperature before eating for the best texture and flavor.
These brownies freeze like a dream! I wrap individual squares or the whole slab (once completely cooled) tightly in plastic wrap, then in foil or a freezer bag. They’ll keep for up to 3 months. To reheat, I either thaw a square at room temperature and microwave it for 10-15 seconds to mimic that fresh-from-the-oven warmth, or I place a frozen square directly in a 300°F oven for 10-15 minutes. The oven method restores that crisp edge beautifully.
Conclusion
Baking, for me, is about creating joy, and these Outrageous Snickers Brownies are pure, unadulterated joy in a pan. They’ve birthed countless happy memories in my kitchen, from spontaneous bake sessions to being the requested birthday “cake” for my best friend. I hope this recipe brings the same warmth, laughter, and satisfied sighs to your home. Don’t just take my word for it—grab your bowl, melt that butter, and get ready for your new favorite dessert. Happy baking