Double Chocolate Butterfinger Brownies

Double Chocolate Butterfinger Brownies

These moist double chocolate brownies with Butterfinger candy bars will cause a frenzy!
Course Dessert
Cuisine American
Keyword Brownies
Prep Time 20 minutes
Cook Time 30 minutes
Inactive time to cool the brownies 1 hour
Total Time 1 hour 50 minutes
Servings 16
Author [email protected]


For the Brownies:

  • 1/2 cup butter (1 stick) softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup milk
  • 1-1/2 cups dark chocolate chips melted and slightly cooled
  • 1/2 cup semi-sweet chocolate chips melted and slightly cooled
  • 1/4 teaspoon baking powder (heaping)
  • 1/2 teaspoon salt
  • 3/4 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)

For the Brownie Topping:

  • 1 cup dark chocolate chips melted
  • 1 cup semi-sweet chocolate chips melted
  • 18 mini Butterfinger candy bars cut into chunks
  • Metal square baking pan 8x8 inches
  • Parchment paper


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.