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Snappers Brownies

December 20, 2014

Did you know America’s Next Great Snack is a fantastic ingredient to use in baking? After trying a variety of methods, our test kitchen found a method that gives brownies an unbeatable salty and sweet boost that’s super easy.


  • Dark Chocolate, Milk Chocolate, or Peanut Pretzel Snappers
  • ½ lb butter
  • 13 oz dark chocolate break-up
  • 4 oz unsweetened chocolate
  • 3 eggs
  • 1 Tbsp espresso powder
  • 2 tsp vanilla
  • 1 cup + 2 Tbsp sugar
  • ½ cup + 1 Tbsp all purpose flour
  • ½ Tbsp baking powder
  • ½ tsp salt


  1. Preheat oven to 350 degrees F.
  2. Butter and flour a 13 x 9 inch baking sheet.
  3. Chop dark chocolate breakup into small chunks.
  4. Melt together the butter, chocolate breakup, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
  5. In a large bowl, stir (do not beat) together the eggs, espresso powder, vanilla, and sugar.
  6. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
  7. In a medium bowl, sift together 1/2 cup of flour, the baking powder, and salt.
  8. Add to the cooled chocolate mixture.
  9. Toss remaining dark chocolate breakup in a medium bowl with 1 Tbsp of flour, then add them to the chocolate batter.
  10. Pour into the baking sheet.
  11. Chop Snappers into pieces. Place pieces evenly over top of brownie batter and gently tap into batter, being careful not to submerge completely.
  12. Bake for 35 minutes, until a toothpick comes out clean.
  13. Allow to cool thoroughly and cut.

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