Instructions

• Preheat oven to 350°F. Line an 8×8-inch baking pan with foil and spray the foil with nonstick cooking spray.
• Place the coarsely chopped unsweetened chocolate and the butter in a large microwave-safe bowl. Microwave at 50% power (medium) for 3–4 minutes, until the butter is melted.
• Stir the mixture until the chocolate is fully melted and smooth. If needed, microwave an additional 10–15 seconds and stir again.
• Whisk in the sugar until combined. Whisk in the eggs, vanilla, and salt until smooth and uniform.
• Gradually add the flour and stir just until the batter is combined; do not overmix.
• Spread half of the batter evenly into the prepared pan. Scatter all of the chopped Butterfinger pieces in an even layer over the batter. Spoon or spread the remaining half of the batter over the Butterfinger layer, smoothing the top gently.
• Bake 30–35 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs but not raw batter.
• Remove the pan from the oven and place it on a cooling rack. Cool completely in the pan. Use the foil to lift the brownies from the pan, unwrap, and cut into squares.