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Butterfinger Brownies

These Butterfinger Brownies are a chocolate lover's dream! Fudgy, chewy, and packed with crunchy Butterfinger pieces, they're irresistible!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 12 servings

Ingredients

  • 4 ounces unsweetened chocolate coarsely chopped
  • 3/4 cup butter
  • 1 1/4 cups sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 (2.1 ounce) Butterfinger candy bars chopped into bite-size pieces

Instructions

  • Step 1: Preheat Your Oven - Begin by preheating your oven to 350°F (175°C). This ensures the brownies bake evenly.
  • Step 2: Melt the Chocolate and Butter - In a microwave-safe bowl, combine the coarsely chopped unsweetened chocolate and butter. Microwave in 30-second intervals, stirring after each until melted and smooth. Be careful not to overheat.
  • Step 3: Mix the Sugar and Eggs - In a large mixing bowl, whisk together the melted chocolate mixture with the sugar until well combined. Add the eggs one at a time, whisking until fully incorporated. Finally, stir in the pure vanilla extract.
  • Step 4: Combine Dry Ingredients - In another bowl, whisk together the all-purpose flour and salt. Gradually add this to the chocolate mixture, stirring gently until just combined. Be cautious not to overmix.
  • Step 5: Fold in the Butterfinger Pieces - Gently fold in the chopped Butterfinger candy bars, ensuring they are evenly distributed throughout the brownie batter.
  • Step 6: Prepare Your Baking Pan - Line your 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later. Pour the brownie batter into the prepared pan and spread it evenly.
  • Step 7: Bake! - Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as you want them to remain fudgy.
  • Step 8: Cool and Slice - Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack. Once completely cooled, lift the brownies out using the parchment paper and cut them into squares.

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 9x13 inch Baking Pan
  • Parchment Paper

Notes

  • Measure ingredients accurately for the best results.
  • Avoid overmixing the batter after adding flour to prevent tough brownies.
  • Keep an eye on your baking time; every oven is different.
  • Let brownies cool completely before slicing for clean edges.