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.
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:
- 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.
- 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.
- Chill in the refrigerator for at least 2 hours (while the brownies are still in the pan) before cutting the brownies.
- 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.