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Butterfinger Brownies
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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.
Course Dessert
Cuisine American
Keyword Brownies, Chocolate
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
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.