Butterfinger Brownies

4.34 from 3 votes

Fudgy brownies with bits of Butterfinger candy bars baked inside.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Keyword: brownies, butterfingers

Servings: servings

Preheat the oven to 325°F. Line a 9x13-inch pan with foil or parchment paper; spray the foil or parchment with nonstick spray.
In a glass bowl, melt the chocolate in the microwave- short bursts of 30 seconds; stir after each burst and remove from the microwave when melted and smooth. Set aside to cool slightly.
In a large mixing bowl, either use a rubber spatula or an electric mixer to combine the brown sugar, butter and peanut butter. Add the eggs and vanilla extract and mix those in too. Stir in the melted chocolate. Stir in the flour. Stir in the chopped Butterfingers (reserving about ¾ cup for the top).
Spread the batter into the prepared pan. Top with the reserved Butterfinger chunks.
Bake 25 to 35 minutes. Watch closely and remove from the oven when a toothpick inserted into the center comes out clean. Let cool completely.
Refrigerate until brownies are well-chilled- if overnight, cover with plastic wrap. When ready to cut, remove from the refrigerator and turn onto a cutting board. Carefully peel off the foil or parchment and use another cutting board to flip the brownies back upright. Use a large, sharp knife to cut into squares.

*Don't use natural peanut butter for this recipe- it just won't turn out very well.
*When you chop the butterfingers, don't try to chop them too finely... they tend to flake apart pretty easily. Opt for larger chunks but add everything into the mix (even the smaller, flaky parts).
*If you happen to have a quarter-sheet pan, that's what I like to use for baking up these brownies.
*To get nice, clean-cut brownies, chill well and use a sharp knife to cut. Wipe knife with paper towels between cuts. Cut off edges before cutting into squares if you'd like to have all edgeless brownies.