Butterfinger Brownies with Chocolate Frosting

These soft and chewy brownies with smooth and creamy chocolate frosting and pieces of Butterfinger candy bars inside and out are calling your name.

It’s amazing how incredible brownies taste considering it doesn’t take that many ingredients to make them.

All that’s needed are basic pantry items…flour, butter, eggs, sugar, milk and baking powder.

And of course, the star of the show, chocolate.

That’s the only thing that I normally need buy when making brownies, the chocolate chips.

But for these brownies another item was added to the grocery list, a bag of mini-Butterfinger candy bars.

Small chunks of Butterfinger candy bars are added in the middle of the brownies and…on the top of them too.

And since more chocolate is even better, they’re also topped with a delicious buttercream chocolate frosting.

This frosting is soft and creamy so if a thicker frosting is preferred a little more powdered sugar can be added.

These brownies taste heavenly.

They’re best when served as soon as possible after making them because the Butterfinger candy on top of the brownies may become a little sticky.

Let’s check out the ingredients.

Brownies – Semi-sweet chocolate chips, butter, sugar, eggs, milk, baking powder, salt, flour and last but not least, mini-Butterfinger candy bars*

* A 10.2-ounce bag of mini-Butterfinger candy bars should have 16 bars in it but double check the quantity in the bag purchased; 9 mini candy bars are needed to make the brownies and 5 mini candy bars are needed for the topping

Chocolate Buttercream Frosting – Unsweetened cocoa powder, butter, powdered sugar, milk and vanilla extract

Equipment – an 8 x 8 square metal baking pan, and parchment paper.

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Brownies:

Preheat the oven to 350 degrees F.

Prepare the Baking Pan – Grease the bottom and the sides of a square metal baking pan with butter.

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 a crease in the parchment paper in each corner so the paper doesn’t bunch up.

Make sure that all sides of the paper within the pan are sticking to the inside of 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.

Set the prepared pan aside.

Cream the Butter, Sugar and Eggs – In a medium-size bowl add softened butter,

sugar and…

…eggs.

Beat on high with a mixer until light and creamy.

Set aside for a moment.

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

In a microwave, heat the chocolate chips on the low setting for two 30 second intervals while stirring in between the intervals.

Just before the chocolate chips are completely melted (about two 30-second intervals) stir until smooth and creamy.

TIP – Let the melted chocolate sit for a few minutes so that it cools just a bit before adding it to the creamed butter mixture. If the chocolate is too hot when added to the mixture, it may curdle the eggs.

While the chocolate is cooling, to the creamed butter mixture, add the milk.

After the melted chocolate has cooled for a few minutes…

…add it to the mixing bowl.

Next,

add baking powder,

…salt and flour.

Mix until combined.

Time to fill the baking pan with brownie batter but only half of it to start.

To the prepared baking pan, pour in half of the brownie batter.

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

Chop the Butterfinger candy bars in small chunk-size pieces.

Next…

…add the pieces of Butterfinger bars…

…evenly on top of the brownie batter.

Then…

…top with the remaining batter.

Using a soft spatula…

…smooth the batter so that it’s level.

Bake in a preheated oven (at 350 degrees F.) until the sides of the brownies start to pull away from the pan and a toothpick inserted in the middle comes out clean (about 26 to 29 minutes).

Remove from the oven onto a cooling rack and let completely cool (while the brownies are still in the pan).

Let completely cool before adding the frosting.

For the Chocolate Buttercream Frosting and Butterfinger Topping:

While the brownies are cooling, chop the Butterfinger candy bars into small chunks and set aside.

For the Chocolate Buttercream Frosting – Once the brownies are completely cooled, make the frosting.

To a microwavable medium size mixing bowl, add butter.

In a microwave, melt the butter.

To the bowl of melted butter, add cocoa powder.

Next,

…whisk together…

…until combined.

To the bowl, add milk (that’s at room temperature)…

…powdered sugar and…

…vanilla extract.

Beat with a mixer until smooth and creamy.

TIP – This frosting is soft and creamy.

For a thicker frosting add more powdered sugar 1/4 cup at a time until it reaches the desired creaminess.

To the completely cooled brownies that are still in the pan, spread the frosting evenly on top.

On top of the frosting, evenly add the cut pieces of Butterfinger candy.

TIP – Chill for at least 2 hours (while the brownies are still in the pan) before cutting the brownies.

Cutting the Brownies – 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) onto a large cutting board.

TIP – Before cutting the brownies, warm a large knife with hot tap water, dry the knife and make a cut.

Wash off, re-warm and dry the knife after each cut.

Line a large plate or platter with fresh parchment paper and place each brownie onto it for serving.

Serve as a…

…finger food or…

…with a fork.

Here’s another variation on these delicious brownies.

Instead of adding chopped pieces of Butterfinger candy bars in the middle of the brownie batter, add 9 whole mini candy bars, evenly placed in the middle.

Top with the remaining batter…

…and bake.

When completely cooled, cut the brownies into 9 pieces so that there’s a whole candy bar in the middle of each one.

Drizzle melted chocolate on top of each brownie.

And top with coarsely chopped Butterfinger candy bars (before the chocolate firms up).

And if you want…

…make a triple decker Butterfinger brownie.

Thank you so much for stopping by CCC!

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Chewy Butterfinger Brownies with Chocolate Buttercream Frosting

Soft and chewy brownies with smooth and creamy chocolate frosting, and pieces of butterfinger candy bars inside and out.

5 from 2 votes

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Yield: 16 Brownies (or less if cut in larger pieces)

Prep: 20 minutes minutes

Cook: 30 minutes minutes

Time to cool (1 hr) and chill (2 hrs) the brownies: 3 hours hours

Total: 3 hours hours 50 minutes minutes

Ingredients

For the Brownies:

• 1/2 cup (1 stick) butter (salted) softened
• 3/4 cup granulated sugar
• 2 eggs
• 1/2 cup milk
• 1 package (12 ounces) (about 2 cups) semi-sweet chocolate chips
• 1/4 teaspoon (heaping) baking powder
• 1/2 teaspoon salt
• 3/4 cup plus 2 tablespoons flour
• 2 teaspoons butter, softened (for greasing the pan)
• 9 mini Butterfinger candy bars chopped into small chunks

For the Chocolate Buttercream Frosting and Butterfinger Topping:

• 1/2 cup (1 stick) butter (salted) melted
• 1 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/3 cup milk let sit on the counter for a few minutes before using
• 5 mini Butterfinger candy bars chopped into small chunks

Equipment

• Note - A 10.2-ounce bag of mini butterfinger candy bars should have 16 bars in it (double check the amount to confirm); 9 mini candy bars are needed for the brownies and 5 are needed for the topping.
• An 8 x 8-square metal baking pan
• parchment paper

Instructions

For the Brownies:

• Preheat oven to 350 degrees F. 
• Preparation of the Baking Pan - Grease the bottom and sides of the metal baking pan (8 x 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.
• Make a crease in the parchment paper in each corner so the paper doesn't bunch up.
• 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.
• Cream the Butter, Sugar and Eggs - To a large mixing bowl, add the butter, sugar and eggs. Beat on high with a mixer until light and creamy.

  Set aside for a moment.
• Melt the Chocolate - In a small microwave-safe bowl, add the chocolate chips. In a microwave, heat the chocolate chips on the low setting for two 30 second intervals while stirring in between the intervals.
• Just before the chocolate chips 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.  If the chocolate is too hot when added to the mixture, it may curdle the eggs.
• While the chocolate is cooling, to the creamed butter mixture, add the milk. After the melted chocolate has cooled for a few minutes add it to the mixing bowl.
• To the bowl, add baking powder, salt and flour. Mix until combined.
• Pour half of the batter into the parchment paper-lined pan. Using a soft spatula, smooth the batter so that it's level.

  Add the pieces of butterfinger bars evenly on top of the batter.
• Top with the remaining batter. Use a soft spatula to smooth the batter so that it's level.
• Bake in a preheated oven (at 350 degrees F.) until the sides of the brownies start to pull away from the pan and a toothpick inserted in the middle comes out clean (about 26 to 29 minutes).

  Remove from the oven onto a cooling rack and let completely cool (while the brownies are still in the pan).

For the Chocolate Buttercream Frosting and Butterfinger Topping:

• For the Chocolate Buttercream Frosting - Once the brownies are completely cooled, make the frosting. To a medium size bowl, add melted butter and cocoa powder. Whisk together until combined.
• To the bowl, add milk, powdered sugar and vanilla extract. Beat with a mixer until smooth and creamy.
• The frosting is soft and creamy. For a thicker frosting add more powdered sugar 1/4 cup at a time until it reaches the desired consistency.
• To the completely cooled brownies that are still in the pan, spread the frosting evenly on top. On top of the frosting, evenly add the cut pieces of butterfinger candy.
• Chill in the refrigerator for at least 2 hours (while the brownies are still in the pan) before cutting the brownies.
• Cutting the Brownies - 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) onto a large cutting board.
• Before cutting the brownies, warm a large knife with hot tap water, dry the knife and make a cut. Wash off, re-warm and dry the knife after each cut.
• Line a large plate or platter with fresh parchment paper and place each brownie onto it for serving.
• They're best when served as soon as possible after making them because the butterfinger candy on top of the brownies may become a little sticky.

Notes

TIPS:

1. For the Brownie Batter - Let the melted chocolate sit for a few minutes so that it cools just a bit before adding it to the creamed butter mixture.  If the chocolate is too hot when added to the mixture, it may curdle the eggs.
2. For the Frosting - The frosting is soft and creamy. For a thicker frosting add more powdered sugar 1/4 cup at a time until it reaches the desired consistency.
3. Chill in the refrigerator for at least 2 hours (while the brownies are still in the pan) before cutting the brownies.
4. Cutting the Brownies - Before cutting the brownies, warm a large knife with hot tap water, dry the knife and make a cut. Wash off, re-warm and dry the knife after each cut.

Author: Nancy@CouponClippingCook

Course: Dessert

Cuisine: American

Keyword: Brownies, Chocolate

This recipe was originally posted on August 7, 2016.

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