Butterfinger Brownies
15 Brownies
Packed with buttery, crunchy Butterfinger candy bars and creamy peanut butter, these homemade Butterfinger brownies are SO Delicious, and simple to make from scratch!
Ingredients
Brownies:
- 1 cup unsweetened cocoa powder
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 ½ cups granulated sugar
- ½ cup salted butter melted
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup peanut butter chips
- 3 1.9-oz Butterfinger candy bars crushed
Topping:
- 1 cup creamy peanut butter
- 3 1.9-oz Butterfinger candy bars roughly chopped
Instructions
- Preheat the oven to 325°F (160°C), or 140°C for a fan oven. Spray a 9x13-inch (approx. 22x33 cm) baking dish with cooking spray and set aside.
- In a medium bowl, stir together the cocoa powder, flour, and baking powder, and set aside.
- In a large bowl, stir together the sugar, butter, oil, and vanilla.
- Add the eggs one at a time and whisk until well combined.
- Add the dry ingredients to the wet and slowly stir together until there are no dry patches. Be careful with this step so the dry mixture doesn’t fly all over the place.
- Stir in the peanut butter chips, followed by the crushed Butterfingers.
- Press the mixture into the bottom of the prepared baking dish. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out mostly clean.
- Allow to cool for 5 minutes.
- While the brownies are cooling, melt the peanut butter in the microwave in a microwave-safe bowl in 15-second intervals, stirring in between until melted.
- Pour the melted peanut butter on top of the warm brownies and spread it evenly over the top.
- Cool at room temperature for 15 more minutes and then sprinkle the roughly chopped butterfingers on top, gently pressing them in.
Notes
- Pan Size: I used a 9×13-inch (22x33 cm) 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.
- Short on time or patience? Use your favorite family-sized boxed brownie mix instead of making the brownies from scratch.
- To Store: Keep in an airtight container at room temperature for 5 days or freeze for up to 3 months.
- Butterfinger Alternatives: 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. In Australia, Violet Crumble is a good alternative.
Nutrition
Serving: 1bar | Calories: 294kcal | Carbohydrates: 31g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 166mg | Potassium: 205mg | Fiber: 3g | Sugar: 22g | Vitamin A: 237IU | Calcium: 39mg | Iron: 1mg