Thick, rich, chewy Gluten Free Snickers Brownies make a decadent dessert that’s quick and easy to make. They combine classic brownie texture with the satisfying crunch and caramel of Snickers bars.
Gluten Free Snickers Brownies
I had a handful of fun-sized Snickers bars lingering in the pantry, and instead of eating them one by one I decided to bake them into a batch of brownies. The result was exactly what you’d hope for: fudgy, chewy brownies studded with pockets of caramel, nougat, and peanuts. This gluten-free version is quick to prepare and delivers the indulgence of a candy bar tucked into a rich chocolate base.
Brownies are the perfect vehicle for candy. The dense, slightly underbaked center pairs beautifully with the crunchy chew of Snickers pieces, and a drizzle of chocolate or caramel elevates the dessert into something you can serve for company or enjoy straight from the pan. These brownies are intentionally chewy rather than cakey, so they stay moist and rich even after they cool.
If you like to serve brownies as a sundae, these are ideal. Warm a brownie square slightly, top with vanilla ice cream, add extra chopped Snickers and some hot fudge and caramel, and you’ve got an over-the-top treat. They also cut into neat squares once fully cooled, making them convenient for parties or to pack in lunches (if they last that long).
To celebrate the blog’s anniversary I ran a giveaway featuring favorite vanilla and baking products. While giveaways come and go, this recipe remains a reliable favorite whenever you want chocolate plus candy in one bite. Make sure your gluten-free flour blend includes xanthan gum or add a small amount if needed for the best texture.
Recipe
Gluten Free Snickers Brownies
Thick, rich, chewy gluten-free brownies with chopped Snickers bars mixed into the batter. Quick to make and perfect for sharing.
Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes
Servings: 16 brownies Author: Sharon Lachendro
Ingredients
- 5 Tbsp butter (I used grass-fed)
- 1 1/4 C organic cane sugar or granulated sugar
- 3/4 C Dutch-processed cocoa powder
- 1/3 C avocado oil or vegetable oil
- 2 large eggs
- 1 egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 C gluten-free all-purpose flour* (see notes)
- 1/8 tsp baking soda
- 1/4 tsp fine sea salt
- 1 Tbsp cornstarch
- 10 fun-sized Snickers bars, chopped (about 1 cup)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, allowing some overhang for easy removal.
- In a large microwave-safe bowl, combine the butter and sugar. Heat briefly until the butter melts, then stir until smooth.
- Add the cocoa powder and oil, mixing until fully combined and glossy.
- Whisk in the eggs, egg yolk, and vanilla until the batter is smooth and cohesive.
- Gently fold in the gluten-free flour, baking soda, sea salt, and cornstarch until no streaks of flour remain.
- Stir in the chopped Snickers pieces so they are evenly distributed through the batter.
- Transfer the batter into the prepared pan and spread it evenly. Bake at 350°F for 30–35 minutes, or until the brownies are set around the edges but still slightly soft in the center—do not overbake.
- Allow the brownies to cool completely in the pan before lifting them out and cutting into squares. For extra flair, press a few additional chopped Snickers pieces into the tops while the brownies are slightly warm.
Notes
- *I used Bob’s Red Mill 1:1 gluten-free flour, which contains xanthan gum. If your blend does not include xanthan gum, add a small amount according to the package directions for best texture.
- If you prefer more candy in each bite, sprinkle extra chopped Snickers on top immediately after baking so they adhere as the brownies cool.
- Recipe adapted from a chewy brownie base.
Nutrition Information (estimated)
Calories: 108 kcal per serving | Carbohydrates: 6 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 3 g | Fiber: 2 g
Rodelle April Giveaway (past promotion)
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