Butterfinger Brownies

So it turned out Brownies+Butterfingers=AWESOME. You must make these ASAP!

Butterfinger Brownies
adapted from Becky Bakes

8 ounces semi-sweet chocolate chips
8 tablespoons (1 stick) butter cut into cubes
4 tablespoons unsweetened cocoa powder
3 large eggs
1 1/4 cups sugar
2 teaspoons vanilla extract
1/3 cup creamy peanut butter
1/2 teaspoon salt
1 cup all-purpose flour (I actually missed this ingredient and they came out very fudgy which I like better add this for cakey brownies)
4 regular sized Butterfinger candy bars roughly chopped

Preheat the oven to 350 degrees

In a double boiler or in the microwave melt the chocolate chips and butter together. Set aside.

In a bowl whisk together the eggs, sugar, vanilla, peanut butter and salt. Whisk in the chocolate mixture and then fold in the Butterfinger pieces.

Pour the batter into a greased 8” square pan and bake for 35 to 40 minutes or until a toothpick comes out mostly clean. Cool, cut and eat!

Quick tip:
Line your baking dish with foil and grease the foil before you pour in the batter. When the brownies are ready and cool, pull the foil with the brownies out of the pan and set on counter. Flatten the foil out and use a pizza cutter to cut the brownies.

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