Snickers Caramel Brownie Cups

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These Snickers Caramel Brownie Cups are a super fun way to satisfy that sweet/salty, smooth/crunchy combination in one bake! Fudgy brownie cups are packed full of caramel sauce, salty peanuts and covered in a super simple chocolate ganache. Decadent doesn’t even begin to describe these.

This recipe starts with my classic brownie base. The baked brownies get a dip pressed in, which gets filled with caramel and peanuts before topping with chocolate. It is up to you whether to use my caramel recipe or use store bought! The combination of the salty crunchy peanuts with the gooey caramel and smooth chocolate make for something truly special.

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe makes 12 brownie cups, made in a standard sized muffin tin. They keep well in the fridge for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

WHEN IT COMES TO MAKING THE BEST BROWNIES, HERE ARE A FEW TIPS TO KEEP IN MIND:

1. Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
2. Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
3. Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For fudgy and moist brownies, an 8×8-inch square baking pan is usually recommended.
4. Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
5. Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
6. Experiment with Additions: Feel free to get creative with your brownie recipe by changing up the chocolate chips/chocolate chunks, or by adding nuts or fruit. Just make sure not to overload the batter, as it may affect the texture.

Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you! 

INGREDIENTS REQUIRED 

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 12 hole muffin tin and use muffin liners. This means they pop out of the tray with ease and are much easier to package up to take on the go! 

• Dark/Semi-Sweet Chocolate, Melted
• Unsalted Butter
• Light Brown Soft Sugar
• Granulated Sugar
• Brewed Coffee
• Medium Free Range Eggs
• Vanilla Extract
• Plain (All Purpose) Flour
• Cocoa Powder
• Caramel Sauce (Homemade or store bought)
• Salted Peanuts
• Heavy Cream

TOP TIPS FOR THE BEST Snickers Caramel Brownie Cups

• Melted Butter: As mentioned above, this contributes to the shiny top!
• Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
• Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
• Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness! 
• Caramel Sauce: Feel free to make your own or use store-bought. Either way, just make sure it’s pourable!
• Peanuts: Use your favorite variety. I prefer a roasted salted peanut without any extra flavor. BUT a honey roast nut would be a fabulous alternative. Roughly chop before sprinkling over the caramel filling.
• Ganache: Use heavy cream, or double cream in the UK. This gets heated up and poured over chocolate. Whisk it up before pouring over the brownie cups. They will firm up in the fridge.

For my Snickers Caramel Brownie Cups, I use a basic 12 hole muffin tin. I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Red Velvet Brownies! For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials! 

STORAGE

Because the caramel can be pretty runny and the topping is made with cream, you need to store these brownie cups in the refrigerator. Place in an airtight container before placing in the fridge. It will keep for up to 3 days this way. A cake tin is a great option if you have one. It can sit out while you serve and eat, just keep it in the fridge if it will go a while without being eaten.

Alternatively, you can freeze the brownies once made. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place them in there before freezing. Let thaw in the fridge before serving