Prep time
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Let's see -- candy bars, dark chocolate chips and caramel in a dark chocolate homemade brownie base? Sounds like the perfect trifecta of sugary goodness. If these are enough to satisfy the chocoholic in you, nothing ever will. A couple notes here. One, I think next time I will use cupcake liners and non-stick spray for these; extrication and clean up would be that much easier. Two, you could dump all the Snickers in the batter as Jill does or you can split the amount like I did, adding half of it with more chips on the nearly-cooked cup so you can see it on top, barely melted and more intact.
Recipe type: brownie
Serves: 24 brownie cups
  • 1½ C. (3 sticks) unsalted butter
  • 6 ounces unsweetened chocolate, broken into squares or chunks
  • 2¼ C. granulated sugar
  • 1 C. firmly packed light brown sugar
  • 6 large eggs, lightly beaten
  • 1 Tbs. pure vanilla salt
  • 1½ C. all-purpose flour
  • 3 Tbs. dark unsweetened Dutch cocoa powder
  • 1 -1½ C. semi-sweet or bittersweet chocolate chips or chunks
  • 5 full size (2 ounce) Snickers bars, cut into small chunks
  • For the Caramel drizzle
  • 1 6 - 8 oz. caramel sauce OR:
  • 6 ounces (about 25) unwrapped caramel candies (I like Kraft's)
  • 2 Tbs. heavy cream
  • 1 tsp. pure vanilla extract
  • pinch of fleur de sel or flake salt
  1. Position a rack in the middle of the oven and preheat to 350 degrees. Spray two standard 12-cup muffin tins with nonstick cooking spray.
  2. Melt the butter and unsweetened chocolate together in a small saucepan over medium-low heat and stir until smooth. Pour the chocolate mixture into a bowl and stir in the sugars, eggs, and vanilla.
  3. Sift the flour, cocoa powder and salt together. Add this into the chocolate mixture and stir until just combined. Stir in the ⅔ the chips and half the Snickers pieces into the batter.
  4. Fill each cupcake cup half way with batter. Bake about 15-18 minutes; pull them out when they are set and glossy around the sides with just the middle still looking a little wet.
  5. Add the rest of the Snickers pieces and chocolate chips to the tops of the brownie, setting gently on top.
  6. Bake another 3-5 minutes until the surface of the brownie has a glossy, crackled surface (Jill claims they are ready with 22 minutes total of cooking, I found it closer to 25).
  7. Transfer to a wire rack to cool just enough to handle, then remove from the cupcake cups, running a knife around the edge of each brownie to loosen it from the cup. Let cool completely on the wire rack.
  8. While the brownies are cooling, make the caramel drizzle. If not using prepared caramel sauces, combine the caramels, cream, vanilla and salt in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, continue heating in 30-second increments, stirring until smooth.
  9. Drizzle the brownies with the melted caramel and cool completely for the caramel to harden. Do not chill. Serve immediately or store for up to 3 days in a covered container.
Recipe by Portland Sampler at