No need to wait till Halloween for your Snicker Bar candy fix
when you can have a Snicker Brownie.
What's not to like pairing your favorite brownie recipe and adding in a snicker candy bar filling. These brownies are the ultimate decadent treat making it hard to stop at just one!An Ever Ready Favorite- Snicker Brownie Special
Cook's notes: The brownie recipe comes from Taste of Home Magazine and so easy to put together.
Cooking Tips: Chill Snicker bars for easier cutting. Make sure the foil liner is well greased so easier to remove cooled brownies. Cooled brownies keep their shape better if refrigerated.
- 12 mini fun Snicker bars (chilled)
- 1 cup of sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 3/4 cup flour
- 1/3 cup baking cocoa
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. espresso powder
- 1/2 cup mini or regular semi sweet or bittersweet chocolate chips
- 1/2 cup melted butter
- Line a 8 x 8 glass pan with foil that has been greased very well. Make sure edges of foil extend over the sides. Preheat oven to 350 degrees.
- Cut 12 mini fun Snicker bars into fourths.
- Combine the flour, salt, cocoa, espresso powder and baking powder. Set aside.
- In a large bowl beat sugar, eggs and vanilla for 3-5 minutes to increase the volume. In a small microwave safe bowl melt chips and butter for 20 seconds. Whisk to mix and add to sugar/egg mixture. Beat well and add to flour mixture and mix well. Do not over beat.
- Pour half of the batter into prepared pan. Evenly spread cut candy bars.
- Cool brownies in foil lined pan for 10 minutes
- Use foil edges to lift out brownies out and place on a wire rack to cool. Place foil brownies on a plate and cut. They will be soft and gooey. Refrigerating brownies helps keep their shape.