Ultimate Butterfinger Brownies
These Butterfinger brownies are ultra fudgy with deep chocolate flavor and crunchy peanut butter candy in every bite. An easy from-scratch brownie recipe that always disappears fast.
Servings: 16 brownies
Ingredients
- ¾ cup (106g) all-purpose flour
- ½ cup cocoa powder
- ¼ teaspoon salt
- ½ cup (113g) salted butter
- 4 ounces high quality unsweetened chocolate chopped
- 1½ cups (300g) granulated sugar
- 3 large eggs + 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1½ cups roughly chopped Butterfingers candy bars divided (about 12-14 fun-size bars)
Instructions
- Preheat oven to 350° F. Line a square 8x8" baking dish with parchment paper and spray with cooking spray.
- Sift together the flour, cocoa powder, and salt in a bowl.¾ cup (106g) all-purpose flour, ½ cup cocoa powder, ¼ teaspoon salt
- 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.½ cup (113g) salted butter, 4 ounces high quality unsweetened chocolate
- 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. This step is important because it is what is going to give that papery thin, crackly crust and perfect brownie texture that you want. Add the vanilla and beat again until combined.1½ cups (300g) granulated sugar, 3 large eggs, 2 teaspoons pure vanilla extract
- 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.1½ cups roughly chopped Butterfingers candy bars
- Pour the brownie batter into the prepared baking dish. Sprinkle with the reserved 1/2 cup chopped Butterfingers.
- 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.
- Cool completely before cutting.
Notes
- Beat eggs and sugar until thick and pale for the best crackly brownie top.
- Do not overbake; a few moist crumbs on the toothpick means fudgy brownies.
- Let brownies cool completely before slicing for clean edges and better texture.
- Store cooled brownies tightly wrapped or in an airtight container at room temperature for up to 3 days.
- Freeze individual brownies wrapped in plastic wrap for up to 2 months and thaw at room temperature.
Nutrition
Calories: 301kcal | Carbohydrates: 42g | Protein: 4g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 152mg | Fiber: 2g | Sugar: 28g
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