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Chewy Butterfinger Brownies with Chocolate Buttercream 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.

Butterfinger Chocolate Brownies

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.

Butterfinger Brownies

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.

Here are more recipes made with chocolate you may like “Chocolate on Chocolate Dessert in a Glass“, “Easy Homemade Brownies with Walnuts” and “Triple Chocolate, Mocha and Banana Malted Smoothie“.

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.

Butterfinger Brownies Ingredients

For the 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 Frosting Ingredients

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

Plus an 8×8 square metal baking pan, and parchment paper.

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

Here’s how to make it.

For the Brownies:

Preheat the oven to 350 degrees F.

18-grease-pan

Prepare the Baking 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 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.

1-add-butter-to-bowl

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

2-add-sugar-to-bowl

sugar and…

3-add-egg-to-bowl

…eggs.

4-cream-butter-sugar

Creamed Butter and Sugar

Beat on high with a mixer until light and creamy.  Set aside for a moment.

5-chocolate-chips-in-bowl

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

Melted Chocolate in Bowl

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

Melted Chocolate in Bowl

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.

Adding Milk to Batter

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

10-chocolate-in-bowl

After the melted chocolate has cooled for a few minutes…

Adding Chocolate in Batter

..add it to the mixing bowl.

12-baking-powder-in-batter

Next,

13-baking-powder-in-batter

add baking powder,

14-add-salt-to-bowl

…salt and flour.

15-mix-batter

Mix until combined.

Brownie Batter in Bowl

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

Add Brownie Batter in Pan

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

21-brownie-batter

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

Chop Butterfinger Candy Bars

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

Chopped Butterfinger Candy Bars

Next…

Butterfinger Candy Bars in Spoon

Butterfinger Candy on Brownie Batter

…add the pieces of butterfinger bars…

Butterfinger Candy on Batter

Butterfinger Candy on Batter

evenly on top of the brownie batter.

Add Brownie Batter to Pan

Then…

Brownie Batter in Pan

…top with the remaining batter.

Smooth Brownie Batter in Pan

Using a soft spatula…

Brownie Batter in Pan

…smooth the batter so that it’s level.

Baked Brownies in Pan

Bake in a preheated oven 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:

Chopped Butterfinger Candy

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

Softened Butter in Bowl

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

To a microwavable medium size mixing bowl, add butter.

Melted Butter in Bowl

In a microwave, melt the butter.

Add Cocao Powder to Bowl

To the bowl of melted butter, add cocoa powder.

Whisk cocoa powder with butter

Next,

Stir cocoa powder in butter

…whisk together…

Stir Chocolate Frosting

…until combined.

Add milk to chocolate

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

Add Powdered Sugar to Frosting

…powdered sugar and…

Add vanilla to frosting

…vanilla extract.

Chocolate Frosting in Bowl

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.

Chocolate Frosting on Brownies

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

Butterfinger Candy on Brownies

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.

Cut Butterfinger 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.

Cut Butterfinger Brownies

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.

Cut Butterfinger Brownies

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

Butterfinger Brownies on Plate

Then…

Butterfinger Brownies

…it’s time to eat.

Butterfinger Brownies

Grab that end piece if you like…

Butterfinger Brownies

…or which ever piece you want…

Butterfinger Brownies

…because the chef gets first pick…

Butterfinger Brownies

…or even first and second pick.

Butterfinger Brownies

Then enjoy…

Butterfinger Brownies

…each and every bite.

Here’s another variation on these delicious brownies.

Mini Butterfinger Candy Bars in Batter

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.

Chocolate Brownie Batter in Pan

Top with the remaining batter…

Baked Brownies in Pan

…and bake.

Double Chocolate Butterfinger Brownies

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.

Double Chocolate Butterfinger Brownie

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

2-Chocolate-Brownies

And if you want…

7-Brownie-chocolate-stack

…make a triple decker butterfinger brownie.

8-Butterfinger-brownie

Then grab a fork, some milk and dig in!

Thank you so much for stopping by CCC!

More Fun Butterfinger Recipes You May Like:

No-Bake Butterfinger Pie by Brown Eyed Baker

Butterfinger Nutter Butter Cheesecake Bars by Lauren’s Latest

Butterfinger Truffles by Recipe Girl

Butterfinger Snickerdoodle Cookies by Coupon Clipping Cook

Don’t miss a CCC recipe.  Subscribe to Coupon Clipping Cook and get an email each time we have a new post.  Here’s the link to subscribe to CCC.

Butterfinger Brownies

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.
Print Pin
Prep Time: 20 minutes
Cook Time: 30 minutes
Time to cool (1 hr) and chill (2 hrs) the brownies: 3 hours
Total Time: 3 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: Brownies, Chocolate
Servings: 16 (or less servings if cut in larger pieces)

Equipment

  • Note - A 10.2-ounce bag of mini butterfinger candy bars should have 16 bars in it (double check the amount of bars in the one purchased); 9 mini candy bars are needed for the brownies and 5 are needed for the topping.
  • An 8x8 square metal baking pan
  • parchment paper

Ingredients

For the Brownies:

  • 1/2 cup (1 stick/cube) 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/cube) 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

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-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 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.
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This recipe was originally posted on August 7, 2016.

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2 Comments

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