Featured Recipe
Snickers Caramel Brownies
By Kate
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60% cake mix, evaporated milk, and clarified butter combine for a chewy base. Snickers minis get a caramel bath, topped with pecans and dark chocolate chips. Two layers of brownie batter create visible caramel patches beneath a chocolate glaze. Uses sweetened condensed milk replacing evaporated for a richer caramel. Chopped walnuts swap pecans for earthier note. Bake cues rely on color, feel, and aroma, not clocks.
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Prep:
20 min
Cook:
35 min
Total:
Serves:
18 servings
brownies
dessert
chocolate
Snickers
caramel
Introduction
Cheap mixes, upscale vibe. Cake mix base saves time but you must control liquid and fat ratios. Clarified butter here for intense flavor and no soggy spots. Sweetened condensed milk swaps evaporated to thicken caramel, boost richness. The texture depends on layering, not just baking. Chocolate chips hold structure; nuts add crunch but opt for walnuts if pecans pricey or scarce. Caramel can burn or seize quickly so care during melting is essential. Allow caramel patches to show through top brownie for bites with deep caramel hits. Chocolate drizzle? The gloss seals moisture and invites snap when cut. Learn the visual cues — brown edges, set tops — to avoid drying out the mix. Trust feel and look more than timers.
Ingredients
About the ingredients
German chocolate cake mix blends better with fats than plain or chocolate mix — powder structure matters. Clarified butter tip: melting and cooling before mixing avoids greasy clumps and helps even mixing. You can sub evaporated milk with equal parts sweetened condensed milk thinned slightly with water, but caramel will be richer and thicker. For nuts, walnuts deliver earthy bitterness versus pecans’ sweeter tone. If nuts aren’t your jam, sunflower seeds or toasted coconut flakes are great alternatives. Caramels: buy quality brand with consistent melting, avoid cheap caramels that split oily or crumble. Use plastic wrap to cover the reserved batter; prevents forming a skin, which wrecks blending that final layer. Chocolate chips: go dark semisweet for contrast.
Method
Prepare base
- Oven to 350°F. Spray 13x9 pan well — no naked brownie sticking here. Mix cake mix with ½ cup sweetened condensed milk and warmed clarified butter in 3-quart bowl. Hand mixer on low, just until no big lumps. Overmix, starting gluten — tough mess. Reserve one-third batter, cover with plastic, don’t dry it out.
- Spread remaining two-thirds batter evenly in pan bottom. Bake until edges lift slightly and surface dulls — about 7 to 8 minutes. Look for firm but not browned crust forming.
- Microwave caramels with ¼ cup sweetened condensed milk in a small bowl. Heat full power 1 min, stir with silicone spatula—sticky bubbles, no burn. Add 15 seconds if needed until spreadable but not hot lava.
- Pull pan. Snickers spread evenly, rough chopped better to avoid clumping. Immediately sprinkle dark chocolate chips, then chopped walnuts. Press gently so nothing falls out but keep texture intact. Drizzle that caramel all over the nuts and candy. Streaky drips good, not pool.
- Remove plastic from saved brownie batter. Dollop by spoonfuls, staggered, over caramel. Don’t cover caramel completely; caramel patches peek out like golden lakes.
- Return to oven. Bake 15 to 20 minutes. Watch edges set and tiny cracks form — they signal done. Test with toothpick at center; moist crumbs cling but no raw batter.
- Cool to room temp completely. Don’t rush or chocolate topping melts too soon.
- Microwave milk chocolate chips with ¼ cup plus 3 tablespoons sweetened condensed milk 40 seconds. Stir until glossy and pourable. Offset spatula to spread evenly. Set by resting in cool spot, fridge too cold causes bloom, wait instead.
- Cut 3x6 slices. Each square has chewy base, gooey caramel, crisp nuts, and soft chocolate crown.
- Serve or stash airtight. Holds moisture but not soggy.
- Common issues: if caramel too thick, add teaspoon warm milk; if brownies too dry, shorten initial bake or add moisture (like sour cream) to batter next time.
Caramel layer
Assemble the madness
Finishing
Technique Tips
Low and slow mixing essential to keep cake mix from activating gluten too much, leading to cardboardy texture. Dividing batter ensures a layered effect, which traps caramel better than a single bake. Spread evenly, not thick or thin, for proper rise. Caramel heating: microwave in short bursts, stirring prevents burning or grainy lumps. Test caramel by dragging spoon to check thickness — should hold shape but still drizzle. Adding nuts immediately after caramel heats keeps them adhered without falling through. Dolloping second batter layer by spoon instead of pouring requires an offset spatula or back of spoon to gently nudge batter, retaining caramel patches — don’t overwork, the see-through effect cooks a better contrast and flavor hit. Ovens vary — use visual signs of doneness; edges pull from sides, toothpick moist crumb. Chocolate topping smooths out imperfections and traps moisture — don’t let it puddle or set unevenly. Rest brownies out of fridge to avoid condensation melt. Cut with serrated knife for clean edges.
Chef's Notes
- 💡 Don't rush mixing. Low speed, avoid overmixing. Too much gluten makes a tough brownie. Hand mixer works wonders. Lightly mix until smooth. Rest batter covered to keep moisture. No drying out.
- 💡 Use quality caramels, consistency matters. Cheap ones can ruin the texture, oily or splitting. Microwave carefully, short bursts. Stir often, keep an eye on it. Should drizzle but not burn.
- 💡 Layering is crucial for texture. Save some batter, dollop it. Don’t slather over all caramel. Leave gaps for caramel to peek through. This is key for flavor bursts in every bite.
- 💡 Cooling time matters. Don’t cut too early or toppings melt and spill. Rest brownies until room temp. Cut with serrated knife. Clean edges matter for looks. Again focus on texture.
- 💡 If brownies are too dry, adjust next time. Shorten bake, add moisture like sour cream or yogurt to batter. Nut swaps easy too. Walnuts give earthiness, pecans sweeter notes.
Kitchen Wisdom
How to fix dry brownies?
Add moisture next batch. Sour cream works. Maybe shorten baking time. Check for visual cues. Edges pull away slightly.
What's the best way to store them?
Airtight container works. Don't refrigerate, moisture loss. Room temp is good. Can freeze in layers, but wrap tightly.
Why did the caramel seize?
Possible overheating. Stir to avoid lumps, consistency check needed. Try lower power, microwaving shorter times.
Is there a substitute for nuts?
Yes, sunflower seeds or coconut flakes work. Different textures, but flavor holds up. Always check for allergies and preferences.
