Snickers Brownies
These Snickers Brownies combine a rich chocolate brownie base, gooey caramel peanuts, creamy peanut butter cheesecake, and silky dark chocolate ganache for thick layered brownie bars that taste even better chilled.
Ingredients
For the Brownie
- 7 large eggs 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 roasted peanuts
For the Peanut Butter Cheesecake Layer
- 500 g full-fat cream cheese softened
- 100 g powdered sugar
- 350 g creamy peanut butter
For the Chocolate Ganache
- 100 g heavy cream
- 200 g dark chocolate chopped
Instructions
- Preheat the oven to 350°F / 180°C (320°F convection / 160°C fan). Line a baking dish with parchment paper.
- Beat 7 large eggs, 1¼ cups (280 g) granulated sugar, and ⅛ teaspoon salt until light and fluffy.
- Mix in ¼ cup (60 ml) sunflower oil until combined.
- Sift in 1¾ cups (210 g) all-purpose flour and ½ cup (60 g) unsweetened cocoa powder, then gently fold until smooth.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 40 minutes in a preheated oven until set. Let the brownie cool completely, then trim the top if needed and cut horizontally into 2 layers.
- Add 1¼ cups (250 g) granulated sugar to a saucepan and heat over medium heat until melted and amber in color.
- Slowly pour in ¾ cup (200 ml) heavy cream while stirring carefully until smooth. Stir in 2 cups (300 g) roasted peanuts and let the mixture cool slightly.
- Place one brownie layer into the baking dish and spread the caramel peanut mixture evenly over the top.
- In a large bowl, beat 17½ oz (500 g) full-fat cream cheese with ¾ cup (100 g) powdered sugar until smooth.
- Add 1½ cups (350 g) creamy peanut butter and continue mixing until fully combined and creamy.
- Spread the peanut butter cheesecake mixture over the caramel peanut layer, then place the second brownie layer on top.
- Heat ⅓ cup (100 ml) heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over 7 oz (200 g) chopped dark chocolate and let it sit for 4–5 minutes. Stir until smooth and glossy.
- Spread the ganache evenly over the top brownie layer and refrigerate overnight before slicing into bars.
Notes
Chill Overnight: I like refrigerating the brownies overnight because the layers firm up beautifully and slice much cleaner the next day.
Slice with a Warm Knife: Running the knife under hot water and wiping it clean between cuts helps keep the ganache smooth and the layers neat.
Watch the Caramel Closely: Once the sugar turns amber, it can darken quickly, so I like keeping the cream measured and ready to pour.
Storage: Keep the brownies in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 502kcal | Carbohydrates: 45g | Protein: 12g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 218mg | Potassium: 344mg | Fiber: 4g | Sugar: 31g | Vitamin A: 537IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 3mg
