Fudgy Butterfinger Brownies are the ultimate crispy peanut butter and chocolate dessert bars! This recipe is made from scratch, with crunchy bits of Butterfinger candy bars inside and on top to ensure that every single bite is delicious.
These crispy, crunchy, peanut buttery Butterfinger Brownies have an outrageous amount of crispy Butterfinger bits both inside on on top of them!
If you love the combination of peanut butter and chocolate and the flavor of a rich, fudgy, chewy brownie, then you’re going to really love this easy recipe.
Like all of our brownie and cookie bar recipes, this one is simple to make, baked up in a 9×13-inch baking pan, and perfect for sharing.
Need more desserts with a candy bar theme? Go check out my chocolate caramel Homemade Twix Bars, Monster Cookie Bars packed with M&Ms, and Candy Corn Marshmallow Squares.
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Why You Will Love This Recipe
- Crispy Edges: I don’t think I’d enjoy a brownie recipe that didn’t have crisp, crunchy edges, and this recipe has them! And while the outer edges are crisp, the brownies themselves are thick, chewy, and soft.
- Peanut Butter and Chocolate: A match that will last forever, I’m betting. Who can resist a chocolate brownie topped with peanut butter and Butterfingers? Not me!
- An Easy Brownie Recipe: Brownies from scratch are even easier to make than cookies, since they’re baked in one pan and pretty hands-off once you pop the pan in the oven. Follow along with the recipe below to learn all of the details and my best brownie-making tips.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Cocoa Powder: Unsweetened cocoa powder gives this brownie recipe the perfect amount of rich chocolate flavor. Keep in mind that when you make brownies with cocoa powder, the quality of the cocoa powder matters. The better quality your cocoa powder is, the better your brownies will taste.
- Eggs: Three whole eggs make these brownies moist and dense.
- Flour and Baking Powder: The baking powder helps the brownies rise in the oven.
- Butter and Oil: I have found that using a combination of melted, salted butter and vegetable oil gives my brownies the perfect amount of moisture and a lovely texture.
- Vanilla Extract: A little bit of vanilla actually elevates the flavor of the chocolate.
- Peanut Butter Chips: Mix about a cup of these into the brownie batter.
- Butterfinger Bars: For this recipe, you’ll need 6 regular-sized Butterfinger candy bars. Half of them will be crushed and mixed into the brownie batter, while the other half will be chopped coarsely and added to the top.
- Creamy Peanut Butter: A generous layer of peanut butter gets spread all over the brownies after they come out of the oven.
How To Make The Best Butterfinger Brownies from Scratch
First, preheat the oven to 325°F (160°C, or 140°C if using a fan oven). Spray a 9×13-inch (approximately 22×33 cm) baking dish with cooking spray and set it aside while you make the brownie batter.
- Mix the Dry Ingredients: In a medium mixing bowl, whisk together the cocoa powder, flour, and baking soda.
- Mix the Wet Ingredients: In a large bowl, stir together the sugar, melted butter, vegetable oil, and vanilla extract. Then add the eggs, one at a time, whisking well after each addition.
- Combine: Add the dry ingredients to the wet ingredients and slowly stir to combine.
- Add the Butterfingers: First, stir in the peanut butter baking chips. Then, fold in the crushed butterfingers. The batter should be thick, thicker than if you were making brownies with a boxed mix.
- Bake: Transfer the brownie batter to the baking dish, pressing it down into an even layer. Bake in the preheated oven for 40-45 minutes or until done. Remove the pan from the oven and allow the brownies to cool down slightly (but not all the way) while you prepare the toppings.
- Melt: Add the creamy peanut butter to a microwave-safe bowl and microwave at 15-second intervals, stirring, until melted.
- Spread: Spread the melted peanut butter over the still-warm brownies, using a spatula, into an even layer.
- Finish: Cover the peanut butter layer with chopped Butterfingers. Press down gently with your fingers to press the candy in. Allow the brownies to cool completely before cutting them into squares.
Top Tips
- Pan Size: I used a 9×13-inch pan, but you can use a smaller pan if you prefer thicker brownies. Just make sure to adjust the cooking time depending on the size of the pan, as you don’t want to underbake or overbake these.
- No Mixer Needed! In fact, you can and should mix up this brownie batter with a whisk to avoid overmixing the ingredients. Overmixed brownie batter leads to dry brownies.
- I cut the brownies into 15 squares, but these are so rich with chocolate and peanut butter that you could probably get away with serving smaller pieces if you need to.
- Make them extra decadent: Instead of the layer of peanut butter on top, let the brownies cool completely, then spread on a layer of peanut butter buttercream. The filling from my Homemade Nutter Butter Cookies would be amazing!
- Short on time or patience? Use your favorite family-sized boxed brownie mix instead of making the brownies from scratch.
Storing Tips
You can store these brownies in an airtight container at room temperature for up to 5 days.
If you want to keep them longer, you can also freeze them for up to 3 months!
It’s best to keep the brownies in a single layer, as the butterfingers are sticky and will cause the bars to stick together if they’re stacked for storage.
Other Peanut Butter Cookies and Bars You Should Try
- Three Ingredient Peanut Butter Cookies
- Homemade Nutter Butter Cookies
- Peanut Butter and Chocolate Star Cookies
- Buckeye Brownie Cookies
- Peanut Butter Blossoms
- Lunch Lady Peanut Butter Bars
Recipe FAQs
Can I make these brownies with other candy bars?
You absolutely can! This brownie recipe is a delicious base that can be endlessly customized with other candy bars, chocolate chips, or nuts. Stir in your favorite mix-ins, and cover the top of the brownies with chopped Snickers, Reese’s Cups, or Heath bars.
What is a good alternative to Butterfinger Bars?
If you’re outside of America, you may have trouble finding Butterfinger candy bars.
In the UK, you can order them on Amazon or look for them in specialty stores that import candy from America.
In Canada, look for Crunchie or Mr. Big Bars. While they aren’t really the same, they do offer a crunchy texture.
In Australia, Violet Crumble is a good alternative.
How do I know when my brownies are done baking?
Use a toothpick to check your brownies for doneness. For this recipe, insert your toothpick into the center of the pan. If it comes out mostly clean but with a few moist crumbs, the brownies are ready to come out of the oven.
How to cut perfect, clean brownies?
To make neat, even cuts in soft brownies and cookie bars, the key is to cut them when they are cold. Chill the brownies in the fridge for a couple of hours or pop them in the freezer for 30 minutes. They should cut easily now with a sharp knife.
Another tip: clean the knife between each cut so that you aren’t dragging crumbs through.
The flavor of peanut butter really shines through in this super decadent Butterfinger Brownies recipe! Be sure to Pin this recipe, and share it with everyone you know who also loves a good peanut butter chocolate dessert.
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