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Stacked pile of cut brownies on a white plate.
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Candy Bar Brownies

Candy Bar Brownies are homemade brownies with chunks of caramel nut nougat Snickers candy and milk chocolate Hershey squares on top. These easy to make brownies really do taste like a candy bar!
Course Dessert
Cuisine American
Keyword brownies made with cocoa powder, candy bar brownies, homemade brownies
Prep Time 15 minutes
Cook Time 25 minutes
Servings 24 brownies
Calories 247kcal
Author Jessica - Together as Family

Ingredients

  • 12 tablespoons butter melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 Snickers candy bars chopped
  • 2 (1.55 oz each) Hersheys milk chocolate bars broken into squares

Instructions

  • Heat oven to 350°. Prepare a 9x13 baking pan by spraying with cooking spray or lining with parchment paper.
  • In a large bowl add the melted butter, granulated sugar, eggs, and vanilla extract. Mix together using a whisk (or you can use a handheld mixer) until combined and creamy.
  • In a small bowl stir together the flour, cocoa powder, baking powder, and salt with a whisk. Set aside 1/4 cup of the flour mixture and add the remaining into the egg mixture. Mix just until combined and no flour streaks remain.
  • Place the chopped Snickers into a small bowl and add the 1/4 cup flour mixture. Stir to coat in the flour. Dump into the brownie batter and stir to combine.
    * There will be some extra flour. Make sure that you dump everything into the brownie batter.
  • Spread the brownie batter into the prepared pan. Top the brownies with the squares of Hershey milk chocolate pieces.
  • Bake for 25-35 minutes.
    * A toothpick inserted in the middle should come out with moist crumbs. NOT super dry crumbs (overabaked) and not wet batter (needs more time).
    ** The edges of the brownies should slightly pull away from the sides and the top should look slightly puffy, dry, and cracking slightly.
  • Let the brownies cool for at least 30 minutes inside the pan before cutting.

Notes

TIP : I use parchment paper when I make these. A trick is to spray the pan first with cooking spray that way the parchment paper sticks and stays in place inside the pan.
MELTED BUTTER : Place the unwrapped butter into a microwave-safe dish. I use a Pyrex glass measuring cup. Microwave for about 45 seconds. When you take it out there will be melted butter + soft butter chunks. Take a fork and mix to combine. Doing it this way gives you melted butter that is not scorching hot for the brownies.
DON'T OVER BAKE : I know this seems like a given but these brownies will taste so much different if they are over baked. Look for edges to start pulling away from the sides. The tops to look done and dry and puffy. A toothpick inserted into the middle should come out with moist crumbs. Not super dry crumbs and not wet batter. 
COOK TIME : All ovens are so different so just watch them closely. Mine are done at 25 minutes but yours may need closer to 30 minutes or more. 
 
 

Nutrition

Calories: 247kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 115mg | Potassium: 87mg | Fiber: 1g | Sugar: 28g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg