Snickers Brownie Bites
Delicious mini brownies topped with creamy peanut butter frosting, caramel drizzle, and chopped peanuts.
Equipment
- Mini muffin pan For baking the brownie bites.
Ingredients
Main Ingredients
- 1 cup butter, melted
- 2.5 cups granulated sugar
- 1 tbsp vanilla extract
- 4 large eggs
- 1.5 cups flour (whole wheat or all-purpose)
- 1 cup cocoa powder
- 1 tsp salt
- 0.5 cup peanut butter
- 0.25 cup butter, softened
- 1.5 cups powdered sugar
- 0.25 cup cream
- 1 serving caramel sauce (for drizzling)
- 1 serving chopped, salted peanuts (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or spray it with non-stick cooking spray.
- In a large bowl, combine the melted butter and granulated sugar. Whisk until the mixture is smooth.
- Add the vanilla extract and eggs to the bowl, whisking until well combined.
- Gradually add the flour, cocoa powder, and salt to the mixture, whisking until just combined.
- Spoon the brownie batter into the prepared mini muffin pan, filling each cup about 2/3 full.
- Bake in the preheated oven for 13-15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, set the brownies aside to cool.
- For the peanut butter frosting, in a stand mixer or using a handheld mixer, beat together the peanut butter and softened butter until smooth.
- Gradually add the powdered sugar, mixing until combined. Then, add the cream one tablespoon at a time.
- Transfer the frosting into a piping bag fitted with your favorite tip.
- To assemble, pipe a small amount of frosting onto each brownie. Drizzle with caramel sauce and sprinkle with chopped peanuts.
- Store any leftovers in the fridge for up to 4 days or freeze for up to 1 month.
Notes
For a fun twist, try adding chocolate chips to the brownie batter or using different nut toppings. If you prefer a thicker frosting, simply add more powdered sugar until you achieve your desired thickness.