Butterfinger Brownies

Butterfinger-Brownies

I like to make homemade brownies because it doesn’t require that many ingredients.

All that’s needed are basic things like flour, butter, eggs, sugar, milk and baking powder. 

And of course the star of the show, chocolate.  That’s the only thing I normally need buy when I make brownies, the chocolate chips.

For these yummies I added another ingredient, one of my faves, Butterfinger candy bars.

Butterfinger goodness is on the inside and on the outside of these chewy scrumptious brownies.

And, what a great way to use up extra candy bars from Halloween.  That is if you have any leftovers.

Speaking of Halloween, the color of these brownies when cut, and stacked on top of one another along with drizzles of melted chocolate and chunks of Butterfinger candy bars resembles a Halloween treat.

Whether these are made into Butterfinger brownie stacks, or served as a single brownie topped with candy bar chunks, they’ll taste good any time of the year.

So let’s check out the ingredients.

Butterfinger-Brownie

Chocolate chips (milk chocolate and dark chocolate), butter, sugar, eggs, milk, baking powder, salt, flour and last but not least, mini Butterfinger candy bars.  Plus an 8×8 square metal baking pan, and parchment paper.

Here’s how to make it.

Preheat the oven to 350 degrees F.

1-add-butter-to-bowl

In a medium-size bowl add the butter,

2-add-sugar-to-bowl

sugar and…

3-add-egg-to-bowl

…eggs.

4-cream-butter-sugar

beat on high with a mixer until light and creamy.

7-chocolate-in-batter

Then,

8-add-milk-to-bowl

add the milk and stir.

5-chocolate-chips-in-bowl

In a small microwave-safe bowl, add the chocolate chips.

6-melted-chocolate

Heat the chocolate chips on the low setting for 30 second intervals while stirring in between.  Just before they are completely melted (about two 30-second intervals, stir until smooth and creamy).

Let the melted chocolate sit for a few minutes so that it cools just a bit before adding it to the creamed butter mixture.

10-chocolate-in-bowl

Pour the chocolate into the mixing bowl.

11-chocolate-in-batter

Just a few more ingredients to add and the batter will be done.

12-baking-powder-in-batter

Next,

13-baking-powder-in-batter

add the baking powder,

14-add-salt-to-bowl

and salt.

15-mix-batter

Beat on medium speed until incorporated.

16-stir-flour-in-batter

Add the flour and mix by hand with a spatula until incorporated.

17-brownie-batter-in-bowl

Set aside the batter for a moment.

18-grease-pan

Grease the bottom and the sides of a square metal baking pan with butter.

19-wax-paper-in-pan

Line the pan with a piece of parchment paper with the edges (of the paper) extending out about 2 inches beyond the pan so that the paper can be used as a “sling” when removing the brownies after they’re baked.

Make sure that all sides of the paper stick to the pan.  If the paper isn’t sticking to a side of the pan just add a bit more butter to the pan.

Then grease the bottom and sides of the parchment paper that’s in the pan with butter.

20-brownie-batter

Pour half of the brownie batter into the pan.

21-brownie-batter

With a spatula, smooth the batter so that it’s level.

22-candy-bar-batter

Lay 9 mini Butterfinger candy bars in the pan so that they are spaced out evenly.

23-candy-bar-batter

Top with the remaining batter so that the candy bars are completely covered.

24-candy-bar-batter

Smooth the batter again with a spatula so that it’s level.

25-baked-brownies

Bake in a preheated oven until the sides of the brownies start to pull away from the pan (about 25 minutes).

Remove from the oven and set on a rack until completely cooled.

26-brownies-with-chocolate

While the brownies are cooling, cut the mini Butterfinger candy bars into chunks and set aside.

27-brownies-with-chocolate

Once the brownies are completely cooled, grab ahold of the sides of the parchment paper, use them as a “sling” and lift the brownies out of the pan.  Set the brownies (with the parchment paper still attached) on a large cutting board and cut them into serving sizes.  Place each brownie on fresh parchment paper.

 

28-chocolate-on-brownie

In a small bowl, melt more chocolate.

29-chocolate-on-brownie

Drizzle chocolate on top of a brownie….

30-chocolate-on-brownie

….with some yummy drizzles down the sides.

31-chocolate-on-brownie

Then,

33-butterfinger-on-brownie

top with the chunks of Butterfinger candy bars.  Just do this one at a time so that the chocolate doesn’t harden before adding the chunks of Butterfingers.

2-Chocolate-Brownies

And if you want, top with a few chocolate chips for good measure.

7-Brownie-chocolate-stack

You can even make a Butterfinger brownie stack if you want.

5-bite-of-brownie

And then dig in to one of these chewy scrumptious brownies.

8-Butterfinger-brownie

Or even a stack of these chewy scrumptious brownies.

More fun Butterfinger recipes:

No-Bake Butterfinger Pie by Brown Eyed Baker

Homemade Butterfinger Bark by Cookies & Cups

Butterfinger Nutter Butter Cheesecake Bars by Lauren’s Latest

Slow Cooker Butterfinger Hot Chocolate by Dine & Dish

Butterfinger Dessert Pancakes by Picky Palate

Butterfinger Truffles by Recipe Girl

Butterfinger Crunch Ice Cream by Bakerella

Butterfinger Cupcakes by Annie’s Eats

Butterfinger Pie Parfaits by The Wicked Noodle

Butterfinger Snickerdoodle Cookies by Coupon Clipping Cook

Butterfinger Brownie Stack

Yield: 16

Prep Time: 25 minutes

Cook Time: 30 minutes | Inactive time: 1 hour

Total Time: 1 hour 55 minutes

Ingredients:

½ cup (1 stick or cube) butter, softened (for the brownies)
¾ cup granulated sugar
2 eggs
½ cup milk
1-1/2 cups dark chocolate chips, melted and slightly cooled (for the batter)
½ cup semi-sweet chocolate chips, melted and slightly cooled (for the batter)
1/4 teaspoon baking powder (heaping)
½ teaspoon salt
¾ cup plus 2 tablespoons flour
1 tablespoon butter, softened (for greasing the pan)
9 whole mini Butterfinger candy bars (for the inside of the brownies)
1 cup dark chocolate chips, melted (for the topping)
1 cup semi-sweet chocolate chips, melted (for the topping)
18 mini Butterfinger candy bars, cut into chunks (for the topping)
Metal square baking pan (8x8 inches)
Parchment paper

Directions:

Preheat oven to 350 degrees F. Grease the bottom and sides of the metal baking pan (8-inches square). Lay a large square piece of parchment paper in the pan so that there is about 2 inches of paper extending over the edges to use as a “sling” when removing the brownies from the pan. Lightly press the paper to the bottom and sides of the pan so it sticks to the butter. Grease the paper that’s inside of the pan with butter. Set aside.

To a large mixing bowl, add the butter, sugar and eggs. Beat on high with a mixer until light and creamy. Add the milk, melted chocolate (that's for the batter), baking powder and salt. Beat on medium speed until incorporated. Using a large spatula, mix the flour by hand into the batter until incorporated. Pour half of the batter into the parchment paper lined-pan. Use a spatula to smooth and level the batter. Lay 9 mini Butterfinger candy bars in the batter about 1 inch from the edges of the pan and equidistant from one another. Top with the remaining batter which should completely cover the candy bars. Use a spatula to smooth and level the batter. Bake in a preheated oven until the sides of the brownies start to pull away from the pan (about 25 minutes). Remove from the oven and let completely cool.

Lift the brownies out of the pan by using the parchment paper hanging off of the sides (the “sling”). Keep the brownies on the parchment paper and cut into serving sizes. Transfer the serving pieces on to a serving dish/serving dishes that are lined with fresh parchment paper. It’s best to serve the brownies on small pieces of parchment paper so they don’t stick to the plate.

Drizzle melted chocolate on top of one of the brownies and top with chunks of Butterfinger candy. Do this one at a time so that the pieces of Butterfinger will stick to the chocolate before it hardens. Repeat the process with each brownie. Remelt the chocolate if needed.

    Pin It

2 Responses to “Butterfinger Brownies”

  1. Karly — August 8, 2016 @ 8:22 am (#
    1
    )

    Um, holy drool. I seriously only thought stuff like this existed in my dreams… these look AMAZING!

    Reply

    • Nancy — August 8th, 2016 @ 10:54 pm

      Hi Karly, thank you very much!

      Reply

Leave a Comment