Butterfinger Brownies Recipe

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.

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