1-1/2cupsdark chocolate chipsmelted and slightly cooled
1/2cupsemi-sweet chocolate chipsmelted and slightly cooled
1/4teaspoonbaking powder (heaping)
3/4cupplus 2 tablespoons flour
1tablespoonbutter, softened(for greasing the pan)
9whole mini Butterfinger candy bars(for the inside of the brownies)
For the Brownie Topping:
1cupdark chocolate chipsmelted
1cupsemi-sweet chocolate chipsmelted
18mini Butterfinger candy barscut into chunks
Metal square baking pan8x8 inches
For the Brownies:
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, 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 and a toothpick inserted in the middle comes out clean (about 26 to 29 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.
For the Brownie Toppings:
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.