Rich, decadent, moist and chewy with chunks of candy bars melted in, you couldn’t ask a brownie for more. One of the best parts about them is that you can do them in one bowl, so cleanup’s a breeze. The one thing you have to remember is to put the candy bars in the fridge before you got to chop them up or you’ll get mush instead of chunks.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | about 16 brownies |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | about 16 brownies |
Ingredients
- 1 1/2 sticks (12 tablespoons) butter, melted, plus a little more for greasing the pan
- 1 1/2 cups sugar
- 2 large eggs
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cups unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 10 mini chocolate-peanut candy bars, crumbled (about 1 1/2 cups), refrigerator cold (recommended – Snickers fun size)
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9 by 13-inch cake pan (aluminum is fine) with butter. Beat the 1 1/2 sticks butter and the sugar together in a large bowl until blended. Beat in the eggs 1 at a time, then stir in water and vanilla. Sprinkle the salt and baking powder over the mixture, then mix in. Do the same with the cocoa. Finally, stir in the flour until just blended.
- Put the candy bars in a food processor or blender and pulse on low speed until all the bars have been reduced to a coarse crumble. Fold the crumble into the batter thoroughly. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the center is set, the edges look a bit crusty, and the top of the brownies start to crack a little. Cool completely before cutting into squares.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 357 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 37 g |
| Protein | 5 g |
| Cholesterol | 51 mg |
| Sodium | 180 mg |
| Serving Size | 1 of 16 servings |
| Calories | 357 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 37 g |
| Protein | 5 g |
| Cholesterol | 51 mg |
| Sodium | 180 mg |
Reviews
My favorite brownie! My brother nick named them my incredi-brownies when I replaced the peanut candy with andies mint chocolate. My go to candy for these is buttercrunh candy from a local chocolatier. So Delish!
My “go-to” brownies! Made these modifications: added an extra egg, used an “8X8” glass baking dish and baked on convectional bake at 350 degrees for about 50 minutes. Used sea salt, which brings out the chocolate.
I loved it…. I did replace chocolate with chocolate with biscuit in because my daughter do not like peanuts but still it was divine and the kids could not stop eating it .
I made these for a meeting last night and every single brownie was eaten! They were very easy to make but I had to cook them about 10 minutes longer than he said. I also used semisweet chocolate chip and M&M’s because I didn’t have any snicker bars. One of the people at the meeting was a baker for 14 years, he loved them! Very moist and really tasty!
This was very easy and tasty.My My only issue with this is it was difficult to put in a pan and it took longer than 30 minutes as the recipe stated. this is way I only gave it 3 stars rather than four. I didnt have any snickers bars, only milky ways. It worked out ok but I def think itd be tastier with the snickers. I also folded in some as well as added some on top. Maybe thats why it took longer to cook???? Ill make this again with snickers next time
MMMmmmm is all you can really say after taking a bite of these rich decadent brownies!!! My family doesn’t really like snickers so I used rollos, m&ms, kit kats, reeses, milky way, and twix. It was delicious but I wouldn’t reccomend for people who dont usually enjoy chocolate-chocolate cookies and brownies.
Oh my goodness! These are fantastic. I substituted the snickers for a mix of candies left over from Christmas (Snickers, Kitkat, M&M’s, Peanut M&M’s, Krackle, Mr. Good Bar, Hershey’s Kisses, Reese’s Cups, Twix, and Milkey Way). I also have the Perfect Brownie Pan, so instead of buttering the pan, I sprayed it with cooking spray, as it says in the directions for the pan. I rarely bake anything that doesn’t come from a box, so this was my first attempt at home made brownies. It, truly, was very easy. And they came out sooo good – a little crispy on the outside, gooey and chewy on the inside. Perfect for a first timer!
Always my go-to when I need to impress friends or family. Quick simple and delicious.
First time to make home made brownies, and these were delicious! The KitKat’s gave it a great crunch without having to have nuts in the brownie.
This Brownie recipe is good and like any brownie you need to grease the pan well, bottom and sides. The trick for a clean cut is to use a plastic knife and let them cool at least 20 minutes before cutting. Works every time!