Snickers brownies layer a dense, fudgy chocolate base with homemade caramel peanuts, peanut butter cheesecake, and dark chocolate ganache. Prepare them a day ahead so the assembled layers can set overnight before serving.
Why You'll Love These Snickers Brownies
- Cheesecake without another bake: The peanut butter filling sets in the refrigerator after assembly.
- Plenty of crunch: Roasted peanuts run through the chewy caramel layer.
- Balanced sweetness: Cream cheese and dark chocolate offset the sweet caramel.
- Enough to share: One pan makes 24 brownies for a celebration or dessert table.
The first time I made these Snickers brownies, the ganache still needed time to set. They stayed in the fridge overnight almost by accident. The next day, the layers held together beautifully, and the caramel tasted richer. They had the bakery-style appeal of my brown butter chocolate chip cookies, with all those layers showing. Now I make them a day ahead, especially for celebrations.
What I like here is the contrast between fudgy chocolate, chewy caramel peanuts, and creamy peanut butter cheesecake. Once the baked base has cooled, I split it horizontally to sandwich the fillings between two chocolate layers. The filling has the peanut butter flavor of my no-bake peanut butter bars, with tang from the cream cheese. Dark chocolate on top balances the sweeter caramel underneath. Chilling brings the layers together, so each slice holds that mix of creamy filling, crunch, and chocolate.
Key Ingredients in Snickers Brownies
Each component has a different role in building these layered brownies.
- Chocolate brownie base: I use eggs, granulated sugar, salt, sunflower oil, flour, and unsweetened cocoa powder for chocolate layers that support the fillings.
- Caramel peanuts: Roasted peanuts are my choice for flavor and crunch. Here, unsalted peanuts are coated in homemade caramel made with granulated sugar and heavy cream.
- Peanut butter cheesecake: For the smooth, thick filling, I combine full-fat spreadable cream cheese, powdered sugar, and natural creamy peanut butter.
- Dark chocolate ganache: My topping combines dark chocolate and heavy cream for a glossy finish that balances the sweeter layers underneath.
How to Make Snickers Brownies
Here's an overview of the layers; the complete measurements and timings are in the recipe card below.
1. Bake and split the brownie base: Beat the eggs, sugar, and salt until fluffy, then mix in the oil. Fold in the sifted flour and cocoa, transfer to the lined pan, and bake. Check the center with a skewer, cool completely, and split horizontally into two layers.
2. Make the caramel peanuts: Melt the sugar until amber, then carefully stir in the cream and peanuts. Let the mixture cool slightly before spreading it over the bottom brownie layer in the pan.
3. Add the cheesecake filling: Beat the cream cheese and powdered sugar until smooth, then mix in the peanut butter. Spread over the caramel peanuts and cover with the second brownie layer.
4. Finish with ganache: Pour hot cream over the chopped chocolate, let it stand, then stir until glossy. Spread over the brownies and refrigerate overnight before slicing.
Tips for Better Snickers Brownies
- Level the base: Trim any domed top before splitting the brownie so the fillings sit on an even surface.
- Cool the caramel slightly: Very hot caramel can soften the brownie and make the cheesecake filling harder to spread neatly.
- Use an offset spatula: A small offset spatula helps spread the cheesecake filling evenly to the edges without dragging it around with a spoon.
- Keep slicing tidy: Use a warm knife and wipe it between cuts. If the layers begin to soften, refrigerate the tray for 15-20 minutes before continuing.
Storage
I keep these Snickers brownies in an airtight container in the refrigerator for up to five days.
What to Serve with Snickers Brownies
I prefer these brownies chilled, when the caramel, cheesecake, and ganache layers hold their shape. A small scoop of no-churn chocolate ice cream makes a richer plated dessert.
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Recipe
Snickers Brownies with Peanut Butter Cheesecake
Ingredients
For the brownie layers
- 7 large eggs - at room temperature
- 280 g granulated sugar
- ⅛ teaspoon salt
- 60 ml sunflower oil
- 210 g all-purpose flour
- 60 g unsweetened cocoa powder
For the caramel peanut layer
- 250 g granulated sugar
- 200 ml heavy cream
- 300 g unsalted roasted peanuts
For the peanut butter cheesecake layer
- 500 g full-fat spreadable cream cheese - softened
- 100 g powdered sugar
- 350 g natural creamy peanut butter
For the chocolate ganache
- 100 g heavy cream
- 200 g dark chocolate - chopped
Instructions
- Preheat the convection/fan oven to 160 °C. Line a 9½ × 9½-inch / 24 × 24 cm metal baking pan with parchment paper.
- Beat 7 large eggs, 280 g granulated sugar, and ⅛ teaspoon salt until light and fluffy. Add 60 ml sunflower oil and mix until incorporated.
- Sift in 210 g all-purpose flour and 60 g unsweetened cocoa powder into the egg mixture. Fold gently until no dry patches remain, then transfer the batter to the prepared pan and spread it evenly.
- Bake for 40 minutes, until set, checking the center with a skewer. Allow the brownie base to cool completely, approximately 1-2 hours, or longer if needed. Trim the top to level it if necessary, then cut horizontally into two layers.
- Add 250 g granulated sugar to a saucepan over medium heat. Heat until the sugar melts and turns amber.
- Slowly add 200 ml heavy cream, stirring carefully until the caramel is smooth. Stir in 300 g unsalted roasted peanutsthen let the mixture cool slightly.
- Return the bottom brownie layer to the baking pan. Spread the caramel peanut mixture evenly over it.
- Beat 500 g full-fat spreadable cream cheese with 100 g powdered sugar until smooth. Add 350 g natural creamy peanut butter and beat until evenly combined.
- Spread the peanut butter cheesecake filling over the caramel peanuts. Place the second brownie layer on top.
- Heat 100 g heavy cream in a small saucepan until it just begins to simmer. Pour it over 200 g dark chocolate, chopped, and leave for 4-5 minutes, then stir until smooth and glossy.
- Spread the ganache evenly over the top brownie layer. Refrigerate the Snickers brownies for 8 hours or overnight, then cut into 24 pieces.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Best brownies ever! The Snickers combo is unbeatable.