Butterfinger Brownies

These Butterfinger brownies are rich and fudgy, packed with chopped Butterfinger candy bars with that unmistakable crispety, crunchety peanut butter bite everyone loves. Made with simple baking ingredients in under an hour, this Butterfinger brownies recipe skips the box mix and delivers deep chocolate flavor with a classic crackly top, making it perfect for holidays, movie nights, or anytime a serious chocolate craving hits.

They are the crispety, crunchety, peanut buttery-iest brownies ever. As ever, I started with my recipe for Ultimate Brownies and tweaked it bit by bit to make these amazing chocolatey treats.

We make brownies often around here, and a few longtime favorites include Frosted Brownies, Nutella Brownies, and Cream Cheese Brownies.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Butterfinger Candy Bars – Bring the signature crispety, crunchety peanut butter crunch that makes these brownies stand out. Chopping them into chunks ensures you get candy in every bite.
• All-Purpose Flour – Provides structure so the brownies hold together while still staying fudgy rather than cake-like.
• Cocoa Powder – Delivers deep chocolate flavor and replaces chocolate chips to create a richer brownie base that lets the Butterfinger candy shine.
• Salt – Balances sweetness and sharpens the chocolate flavor in the batter.
• Salted Butter – Adds richness and moisture, helping create that dense, fudgy brownie texture. Unsalted butter works too if that’s what you have, just add a dash of salt to the mix.
• Unsweetened Chocolate – Intensifies the chocolate flavor without adding extra sugar, which keeps the brownies from tasting overly sweet.
• Granulated Sugar – Sweetens the brownies while also helping create that thin, crackly top everyone loves.
• Eggs – Whole eggs and an extra egg yolk work together to give the brownies structure and stability while adding richness and keeping the texture soft, tender, and firmly fudgy.
• Vanilla Extract – Rounds out the chocolate flavor and enhances the overall balance of the brownies. Use my homemade vanilla extract for the best flavor.

How to Make Butterfinger Brownies

1. Prep pan and dry ingredients. Preheat oven to 350° F. Line a square 8×8″ baking dish with parchment paper and spray with cooking spray. Sift together the flour, cocoa powder, and salt in a bowl.
2. Melt chocolate and butter. Combine the butter and chopped unsweetened chocolate in a large microwave-safe bowl. Microwave on high in 30 second bursts, stirring well with a spoon or spatula between bursts, until completely melted and smooth. Allow to cool for a few minutes.
3. Beat eggs and sugar. In a separate bowl, combine the eggs, egg yolk, and sugar and beat with an electric mixer for 3 minutes on medium-high speed until light and thick. Add the vanilla and beat again until combined.
4. Combine batters and add dry ingredients. Add the slightly cooled melted chocolate and butter to the eggs, sugar and vanilla and stir to combine using a wooden spoon or spatula. Sprinkle the sifted flour, cocoa powder and salt over the batter and gently stir it in, just until no streaks of flour remain. Stir in 1 cup of the chopped Butterfingers.

5. Pour brownie batter in pan. Pour the brownie batter into the prepared baking dish. Sprinkle with the reserved ½ cup chopped Butterfingers.
6. Bake, cool, and slice. Bake for 35 to 40 minutes, until a toothpick or skewer inserted into the center of the brownies comes out mostly clean with only a few crumbs attached. Be sure not to overbake them, and make sure they cool completely before slicing.

Recipe FAQ’s

Tips for Success

• Let the melted chocolate and butter cool slightly before mixing it into the batter to avoid scrambling the eggs.
• Beat the eggs and sugar well until thick and pale, since this step is what creates that crackly brownie top.
• Line the pan with parchment paper so the brownies lift out easily and cut into clean bars once cooled.
• Chill the brownies briefly and use a sharp knife to cut them into slices. This will help the candy to not pull through the bars.

Substitutions and Variations

• Butterfinger candy bars can be swapped for other chopped candy bars if needed, but the texture will change since Butterfingers hold their shape better than most and keep more crunch in the brownies.
• For a stronger peanut flavor, a small swirl of creamy peanut butter can be added to the brownie batter before baking.
• This brownie recipe works well in a 9×9 pan for slightly thinner bars, but baking time should be reduced and checked early to avoid overbaking.

More Brownie Recipes You’ll Love

• M&M Brownies
• Coconut Macaroon Brownies
• Caramel Cornflake Brownies
• Fudgy Oreo Brownies
• Frosted Marshmallow Brownies
• York Peppermint Patty Brownies
• Chocolate Turtle Brownies

Originally published September 2017.