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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.
5 from 1 vote

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 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.