How to Cook Delicious Butterfinger Brownies

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Butterfinger Brownies Butterfinger brownies are the best fudgy brownies with Butterfinger candy bar chunks baked into them. In a small bowl, combine flour, baking powder and salt; set aside. In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar. You can cook Butterfinger Brownies using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Butterfinger Brownies

You need 1/2 cup of unsalted butter.
It's 8 oz. of semi-sweet chocolate, coarsely chopped.
It's 3/4 cup of granulated sugar.
You need 1/4 cup of brown sugar.
Prepare 3 of large eggs, at room temperature.
You need 1 tsp. of vanilla extract.
Prepare 1/2 cup of + 2 tbsp. all purpose flour.
Prepare 2 tbsp. of unsweetened cocoa powder.
It's 1/4 tsp. of salt.
It's 1 cup of coarsely chopped Butterfinger pieces (don't chop them too small).

Beat in eggs and vanilla until smooth. Stir peanut butter, and vanilla into the other half of the uncooked cake mixture. Butterfinger Brownies are fudgy and perfectly baked brownies topped with a sweet homemade Butterfinger frosting. The candy bar pieces in the frosting give just enough Butterfinger candy bar flavor and crunch to complement the chocolate brownies.

Butterfinger Brownies instructions

In a medium saucepan over medium heat, melt the butter and chocolate together, stirring constantly, until completely smooth. Then, remove from heat and pour the butter and chocolate mix into a large mixing bowl. Set it aside to cool slightly for 10 minutes..
Preheat the oven to 350°F. Line a 9x9" baking pan with parchment paper, leaving an overhang around the edges to easily lift out the finished brownies. Set it aside..
Once the butter / chocolate mix has slightly cooled, whisk in the granulated and brown sugar. Then whisk in the eggs, one at a time, whisking well between each egg. Whisk in the vanilla..
Using a rubber spatula, fold in the flour, cocoa powder and salt. Then fold in the chopped butterfinger pieces..
Pour the mix into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs (the toothpick shouldn't come out clean, that means the brownies are overcooked)..
Place the pan onto a wire rack and allow them to cool completely. Once cooled, remove the brownies from the pan (if frosting, now's the time) and slice them into squares with a sharp knife..
Store brownies in an airtight container at room temperature for up to one week..

Try my Butterfinger Bars or Butterfinger Pie for more of that Butterfinger flavor in desserts! Topped with chopped Butterfinger candy bar pieces, this classic chocolate brownie adds a festive flair to a celebration. Try cutting each brownie into bite size pieces for a crunchy treat! Pour wet into dry, stir to combine, then pour in the butterfinger pieces and stir gently just until combined. Let cool, then refrigerate overnight and the texture will firm up nicely!