These brownies are loaded with peanut butter and Butterfinger candy pieces, making for a delightful and decadent treat.
Ingredients:
Brownie Batter:
- 4 ounces unsweetened chocolate, chopped
- 2 cups packed light brown sugar
- ½ cup (1 stick) butter, melted
- ½ cup creamy peanut butter
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 16 Butterfinger candy bars (around 10.4 ounces total), chopped (reserve ¾ cup for topping)
Optional (for garnish):
- Powdered sugar
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easier removal.
Make the brownie batter:
- In a large mixing bowl, cream together the melted butter, peanut butter, and brown sugar using an electric mixer or a rubber spatula.
- Once well combined, beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
Fold in the Butterfingers:
- Gently fold in most of the chopped Butterfinger pieces (reserve ¾ cup for topping) using a rubber spatula.
- Be careful not to overmix, as this can make the brownies tough.
Bake the brownies:
- Pour the batter into your prepared baking pan and spread it into an even layer.
- Sprinkle the remaining chopped Butterfinger pieces over the top of the batter.
- Bake the brownies for 25-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it.
- Be careful not to overbake, as brownies continue to set as they cool.
Cool and enjoy:
- Let the brownies cool completely in the pan on a wire rack before cutting them into squares.
- For extra fudgy brownies, refrigerate them for at least a few hours or even overnight before serving.
- Dust with powdered sugar for an optional garnish.
Tips:
- For a richer chocolate flavor, use high-quality dark chocolate for the chopped chocolate in the brownie batter.
- If you don’t have creamy peanut butter, chunky peanut butter can be used instead. Just be sure to chop the peanuts a bit finer to avoid large chunks in the brownies.
- To make these brownies extra special, drizzle them with melted chocolate or peanut butter after they have cooled.
- Want a stronger peanut butter flavor? Add an extra ¼ cup of peanut butter to the batter.
- You can substitute chopped Reese’s peanut butter cups for the Butterfinger pieces if desired.
