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Recipe for fudgy Snickers brownies with whipped chocolate ganache frosting. They're decadent, rich, and they're the most fudgy brownies EVER! #chocolate #brownies

Fudgy Snickers Brownies with Whipped Ganache Frosting

These Snickers brownies are rich and decadent and this recipe makes enough to feed a crowd!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 20
Author Kelsie



  • 2 cups unsalted butter
  • 4 2/3 cups 28 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate finely chopped
  • 6 eggs at room temperature
  • 2 tablespoons instant espresso powder
  • 2 tablespoons vanilla extract
  • 2 1/4 cups granulated sugar
  • 1 1/4 cups all-purpose flour divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 1.65 Snickers bars, coarsely chopped


  • 1 cup heavy cream
  • 8 ounces dark chocolate finely chopped
  • 1/4 cup powdered sugar
  • caramel sauce for serving if desired
  • roasted salted peanuts for serving if desired



  1. Preheat the oven to 325 degrees. Line a 13- by 9-inch glass baking pan with foil, leaving an overhang around the edges. Spray foil generously with cooking spray and lightly dust with flour. Set pan aside.
  2. Combine the butter, 2 2/3 cups (16 ounces) of the chocolate chips, and the 6 ounces unsweetened chocolate in the top of a double boiler set over simmering water. Heat until butter and chocolate are melted and mixture is smooth. Remove from the heat and allow to cool slightly so you don’t scramble your eggs.
  3. Whisk together the eggs, espresso powder, vanilla, and sugar in a large mixing bowl. Add the chocolate mixture a couple of tablespoons at a time, whisking after each addition; once all of the chocolate mixture is incorporated; set aside to cool to room temperature.
  4. Sift together 1 cup of the flour, the baking powder, and the salt in a small mixing bowl. Stir into the cooled chocolate-egg mixture until just combined.
  5. Combine the remaining 2 cups of chocolate chips with the remaining 1/4 cup flour in a small mixing bowl. Fold into the chocolate-egg mixture.
  6. Pour half of the batter into the prepared pan and smooth the top. Arrange the chopped Snickers in a single layer over the batter. Top with the remaining batter and smooth with a spatula. Bake for 35 minutes—the brownies will not be firm but don’t bake them longer. Allow to cool to room temperature, then refrigerate overnight.


  1. Place heavy cream in a small pot set over medium heat; heat until cream just starts to steam.
  2. Place chocolate in a medium mixing bowl and pour the hot cream over it. Allow to sit for 3 minutes, then whisk until chocolate is melted and mixture is smooth. Cool to room temperature.
  3. Beat the cooled ganache with an electric mixer set to low; gradually increase the speed to medium-high. Add the powdered sugar and continue beating until the ganache becomes light and fluffy. Spread over the cooled brownies, then refrigerate to set frosting. Slice into bars. If desired, drizzle caramel sauce over the brownies and sprinkle with salted peanuts just prior to serving.