The Best ‘Snickers’ Brownie Cups (Gluten Free, Vegan)

Prep: 45 minutesCook: 30 minutesTotal: 75 minutes
Yield: 8 to 12Category: Baking
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My Snickers Brownie Cups are an indulgent feeling bake that features one of my favourite flavour combinations! They are absolutely delicious!

Snickers bars were always my favourite chocolate bar and I never miss an opportunity to add that delicious peanut buttery, caramely twist to any bake when I get the chance! These cups are actually based on my Caramel Brownie Bars, however, I have just changed the shape of them! If you wanted you could try a bar style instead of cup, just like my Raspberry Brownie Bars or my Bounty Brownie Bars.

This recipe may seem a little bit faffy and time consuming because of the different layers, however, I promise you will find this recipe well worth the effort! If you were a little bit short on time there is no reason why you couldn’t make the peanut butter mixture and the brownies in advance and simply construct the bars just before you need them.

I use my Gooey Chocolate Brownies for the brownie layer in these cups. The brownie dough will be suspiciously thick and you may start to worry you have gone wrong but just stick with it! You have not missed an ingredient out, the batter is meant to be like that. It is worth mentioning that for these brownies I use a dairy free spread rather than a block of butter, ensure you do the same or the final result will not be the same!

When baking the brownies I have noted 15 minutes but you can allow up to 18 minutes. Do not worry if they are still a little bit soft in the centre as this will work in your favour when it comes to shaping them. You can store these in the fridge for up to five days or in the freezer for one month. Once the brownies have cooled you need to squash them down. You can either press down firmly using your hands, a rolling pin or even a potato masher. The aim is to simply ensure a squishy and easily pliable brownie.

When you are constructing these, please keep in mind that you may have more or less of the chocolate, brownie base and peanut butter mixture than others depending on how generous you have been with the layers. Do not just follow along with what I have written for the amounts noted down, use your initiative and if it looks like you are running out of chocolate, you have probably been ambitious with the amount of brownie balls you want to use. When I made these I did end up with some brownie batter left over – I simply melted some more chocolate and made brownie bites!

If you like my Snickers Brownie Cups you may also like my Healthy Snickers Cups, my Double Chocolate Peanut Butter Bars, my Healthy Snickers Bars, my Protein Snickers or my Peanut Butter Chocolate Bombs.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x



for the brownies

  • 250g 1 + 1/4 cup + 2 tbsp dairy free chocolate
  • 150g 3/4 cup coconut sugar
  • 100g 1/2 cup + 2 tbsp gluten free plain flour
  • 75g 1/2 cup + 3 tbsp cocoa powder
  • 50g 3 tbsp + 2 tsp dairy free butter (spread)
  • 35ml 2 tbsp + 2 tsp soya milk
  • 2 tbsp maple syrup
  • 1 + 1/2 tbsp coconut oil
  • 3/4 tsp baking powder
  • pinch sea salt

for the peanut layer

  • 2 handfuls shelled peanuts (optional)
  • 3 tbsp smooth peanut butter (heaped)
  • 2 tbsp maple syrup


  1. Place 50g of chocolate in a bowl over a saucepan full of water and melt over a low heat. Once the chocolate has melted remove from the heat and set aside to cool
  2. Melt the butter in a saucepan over a low heat
  3. Pour the coconut sugar into a large mixing bowl. Once slightly cooled, add the melted butter and whisk together until the sugar begins to melt
  4. Add the milk and maple syrup to the sugar mixture and continue mixing until well combined
  5. Sieve the flour and cocoa powder into the bowl. Add the baking powder and salt and stir until a dough begins to form
  6. Fold the melted chocolate into the dough, ensuring it is well mixed throughout
  7. Scrape the dough into a baking tin lined with parchment paper. The dough will be sticky so you may need to use the back of the mixing spoon to spread the mixture out and ensure it reaches into all four corners
  8. Place into a preheated oven and bake for 18 minutes at 180 degrees Celsius. Set aside to cool
  9. Place the peanut butter and maple syrup in a food processor and blitz until combined
  10. Remove the brownies from the tin and use a rolling pin to flatten them, ensuring they are pliable
  11. Separate the batter into chunks, (how many chunks you have will depend on how many cups you intend to make), before rolling each chunk into a ball using your hands
  12. Melt the chocolate and coconut oil together using a Bain- Marie
  13. Spoon out approximately 3/4 tablespoon of chocolate into the bottom of a silicone muffin mould. Repeat this until half of the melted chocolate has been used
  14. Flatten each of the brownie balls made into discs and place one in each of the cups so it is nestled on top of the melted chocolate
  15. Top each of the discs with 3/4 tablespoon of peanut butter, using your fingertip to press down and flatten it gently, and scatter a few peanuts across the top
  16. Divide the remaining chocolate evenly over the top of each of the cups until you cannot see any of the other contents
  17. Place in the freezer to set for a minimum of 15 minutes


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