Print Recipe

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 16


Snickers Chip Cookie Layer

  • 12 Tbs. 1 ½ stick Unsalted butter
  • 1 cup Light brown sugar firmly packed
  • 1 1/2 cup All-purpose flour spooned then leveled
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1 large Egg
  • 2 teaspoons Vanilla extract
  • 1 cup heaping Chopped Snickers bars (I used Snickers Extreme)
  • Milk chocolate chips 1/3 cup

Brownie Layer

  • 12 Tbs. 1 ½ stick Unsalted butter
  • ¾ cup Dutch-process cocoa powder sifted if lumpy
  • 1 ½ cup Granulated sugar
  • 2 1/2 scant tablespoons Dark brown sugar not packed
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 2 1/4 teaspoon Vanilla extract
  • 3/4 cup All-purpose flour
  • About 3/4 cup Melted Dulce de leche for drizzle
  • Chopped Snickers bars for garnish


  • Position the oven rack in the middle of the oven. Preheat the oven to 325° Fahrenheit. Very lightly grease the bottom and sides of a 9×13-inch baking pan and line the pan with 2 pieces of crisscrossing parchment paper or aluminum foil. Set aside.

Begin the chocolate chip layer:

  • In a small bowl, combine the flour, baking soda and salt. Whisk until well incorporated and set aside. In a medium saucepan over medium heat melt the butter. Remove pan from heat and add the brown sugar all at once. Whisk until the mixture is completely homogeneous and no lumps remain. At first it may seem as if it won’t come together, but keep whisking… It will. Set the butter mix aside to cool while making the brownie layer.

Make the brownie layer:

  • In a medium saucepan, melt the butter over medium heat. Remove pan from the heat and add the cocoa powder. Whisk until smooth and completely incorporated. Add the sugars and salt and whisk until blended.
  • Add the eggs, one at a time, incorporating well after each addition. Add the vanilla extract with the second egg.
  • Sift flour over the chocolate mixture and stir with a rubber spatula just until the ingredients are just blended. Do not over mix. Scrape the batter into the prepared baking dish and spread it evenly with a small offset spatula. Set aside while you finish the Snickers chip layer.

Finish the Snickers chip layer:

  • By now your butter/sugar mixture will be somewhat cool. Add the egg and vanilla extract to the butter/sugar mixture and whisk until blended. Pour in the flour mixture and stir with a rubber spatula until the ingredients are just combined, then stir in chopped snickers bars, and finally the milk chocolate chips.
  • Drop the dough over the brownie batter in large scoops and spread it evenly with a small offset spatula.
  • Bake until a wooden pick or a knife inserted in the center comes out with small, gooey clumps of brownie sticking to it and the chocolate chip layer has set, about 35-40 minutes. Do not bake these brownies longer than 40 minutes or they won’t be fudgy.
  • Transfer the baking pan to a rack to cool completely, preferably overnight.
  • With a knife or a small square biscuit or cookie cutter, cut the brownies into small squares measuring about 1 inch each. If your knife or cutter has pieces of fudgy brownie stuck to it, just clean the knife and continue cutting. It helps if the brownies are completely cool, hence the overnight cooling. You can speed up the process by placing the pan in the refrigerator once the pan has cooled a bit. Once the brownies are cut, drizzle those mofos with melted Dulce de Leche and top with chopped Snickers (if desired)
  • Makes about 16 normal sized brownie or 32 bite sized brownie situations.