If you are a chocolate lover like me, you will definitely want to try this Butterfinger Brownies Recipe!
I mean don’t these just look delicious! Try this Butterfinger Brownies Recipe for a Wedding Shower, Baby Shower, or if you are making dessert for a special occasion or dinner with friends! They are sure to be a hit, and everyone will be asking you for the recipe! I love that these are different than just regular brownies! Throw a scoop of vanilla ice cream on top and you have your own Butterfinger Brownie Sundae – YUM!
Butterfinger Brownies Recipe
INGREDIENTS:
Butterfinger Brownies Ingredients –
¾ C. flour
2 C. semi-sweet chocolate
2 tbs cocoa powder
4 tbs. butter
3 eggs
1 ½ C. sugar
½ C. packed brown sugar
1 tsp. Vanilla extract
1 tsp. Baking powder
½ tsp. Salt
10-12 Butterfinger candy bars
8×8 or 9×9 baking pan
Frosting ingredients –
¼ C. butter or margarine, softened
1/3 C. cocoa
2 C. powdered sugar
1 tsp. Vanilla
3 tbs milk
DIRECTIONS:
Brownie Directions –
Preheat the oven to 350 degrees. Line your 8×8 or 9×9 baking dish with foil and spray with a non-stick spray.
1) Combine the flour, cocoa powder, baking powder and salt. Set aside.
2) In a microwave safe bowl, melt the butter and chocolate in 15-20 second increments, stirring until completely melted. Let cool 2-3 minutes.
3) In another bowl, combine the eggs, sugar and vanilla. Add in the melted chocolate mixture and then slowly add in the flour and cocoa mixture and mix well.
4) Pour enough of the batter into the bottom of your baking dish just to cover the bottom. Spread with a spoon or spatula if needed.
5)Lay the Butterfinger bars on top of the batter about 1 centimeter a part – you will need about 8 bars for the entire pan and may need to break 1 or 2 in half. Once all the candy bars are in place, pour the rest of the batter over the top and bake for 25-30 minutes. Insert a toothpick around 25 minutes to check them. If it comes out ‘clean’ they are done.
6) Let the brownies cool completely.
Frosting directions –
1) Combine the cocoa powder, butter, sugar and vanilla. Slowly add in the milk 1 tbs. at a time. You may want to add in more milk depending on how thick you like your frosting. Using a hand mixture, beat on high for 2-3 minutes.
2) Once the brownies have cooled completely, lift the foil out of the pan (love the super easy clean-up!) Evenly spread the chocolate frosting over the top of the brownies.
3) Cut into *12 squares. Break the rest of your Butterfinger bars into thirds and gently press one into the top of each brownie. **You could double the servings by cutting the the pan into smaller size squares – 24 if desired.
*Makes 12 servings is cut into 12 squares – 1 square = 1 serving. Store in an airtight container up to 1 week.
Butterfinger Brownies Recipe!
If you are a chocolate lover like me, you will definitely want to try this Butterfinger Brownies Recipe!
Ingredients
Butterfinger Brownies
- ¾ C. flour
- 2 C. semi-sweet chocolate
- 2 tbs cocoa powder
- 4 tbs. butter
- 3 eggs
- 1 ½ C. sugar
- ½ C. packed brown sugar
- 1 tsp. Vanilla extract
- 1 tsp. Baking powder
- ½ tsp. Salt
- 10-12 Butterfinger candy bars
- 8x8 or 9x9 baking pan
Frosting
- ¼ C. butter or margarine (softened)
- 1/3 C. cocoa
- 2 C. powdered sugar
- 1 tsp. Vanilla
- 3 tbs milk
Instructions
Brownie Directions
- Preheat the oven to 350 degrees. Line your 8x8 or 9x9 baking dish with foil and spray with a non-stick spray.
- Combine the flour, cocoa powder, baking powder, and salt. Set aside.
- In a microwave-safe bowl, melt the butter and chocolate in 15-20 second increments, stirring until completely melted. Let cool 2-3 minutes.
- In another bowl, combine the eggs, sugar, and vanilla. Add in the melted chocolate mixture and then slowly add in the flour and cocoa mixture and mix well.
- Pour enough of the batter into the bottom of your baking dish just to cover the bottom. Spread with a spoon or spatula if needed.
- Lay the Butterfinger bars on top of the batter about 1 centimeter a part – you will need about 8 bars for the entire pan and may need to break 1 or 2 in half.
- Once all the candy bars are in place, pour the rest of the batter over the top and bake for 25-30 minutes. Insert a toothpick around 25 minutes to check them. If it comes out 'clean' they are done.
- Let the brownies cool completely.
Frosting Directions
- Combine the cocoa powder, butter, sugar, and vanilla. Slowly add in the milk 1 tbs. at a time. You may want to add in more milk depending on how thick you like your frosting. Using a hand mixture, beat on high for 2-3 minutes.
- Once the brownies have cooled completely, lift the foil out of the pan (love the super easy clean-up!) Evenly spread the chocolate frosting over the top of the brownies.
- Cut into *12 squares. Break the rest of your Butterfinger bars into thirds and gently press one into the top of each brownie. **You could double the servings by cutting the pan into smaller size squares – 24 if desired.
- *Makes 12 servings is cut into 12 squares – 1 square = 1 serving. Store in an airtight container for up to 1 week.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 373Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 181mgCarbohydrates: 61gFiber: 2gSugar: 47gProtein: 4g
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Enjoy these brownies with a cup of coffee and this Homemade Salted Caramel Coffee Creamer! This is the perfect dessert combination!
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