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Thick & Chewy Butterfinger Brownies Recipe

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3.8 from 7 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 15 servings

Description

These Thick & Chewy Butterfinger Brownies are a decadent treat combining rich cocoa, peanut butter chips, and crushed Butterfinger candy bars for an irresistible texture and flavor combination. Topped with a creamy peanut butter layer and more chopped Butterfingers, these brownies offer a perfect balance of fudgy, crunchy, and nutty indulgence. Perfect for chocolate lovers and candy fans alike.

Ingredients

Dry Ingredients

  • 1 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder

Wet Ingredients & Batter

  • 1 & 1/2 cups granulated sugar
  • 1/2 cup salted butter, melted
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 cup peanut butter chips
  • 3 (1.9 ounce) Butterfingers, crushed

Topping

  • 1 cup creamy peanut butter
  • 3 (1.9 ounce) Butterfingers, roughly chopped

Instructions

  1. Prepare for Baking: Preheat your oven to 325°F (163°C) and spray a 9×13-inch baking dish with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together cocoa powder, all-purpose flour, and baking powder until combined. Set aside.
  3. Combine Wet Ingredients: In a large bowl, stir together granulated sugar, melted salted butter, vegetable oil, and vanilla extract until smooth and well mixed.
  4. Add Eggs: Incorporate the eggs one at a time into the wet mixture, whisking thoroughly after each addition to ensure a smooth batter.
  5. Make the Batter: Gradually add the dry ingredients to the wet mixture, gently folding until the batter has no dry streaks. Be careful to mix slowly to avoid flour dust flying.
  6. Add Mix-ins: Fold in the peanut butter chips, then add the crushed Butterfingers and stir gently to distribute evenly throughout the batter.
  7. Bake the Brownies: Press the batter evenly into the prepared baking dish. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
  8. Cool Slightly: Remove the brownies from the oven and let them cool in the pan for 5 minutes.
  9. Melt Peanut Butter: Microwave the peanut butter in a microwave-safe bowl in 15-second intervals, stirring between each, until completely melted and pourable.
  10. Add Topping: Pour the melted peanut butter evenly over the warm brownies and spread to cover the surface.
  11. Add Chopped Butterfingers: Cool the brownies for an additional 15 minutes before sprinkling the roughly chopped Butterfinger pieces on top, gently pressing them into the peanut butter layer for adherence.
  12. Final Cooling: Allow the brownies to cool completely at room temperature before slicing to ensure clean cuts and a perfect chewy texture.

Notes

  • Line with Aluminum Foil: If you prefer, you can line the baking dish with aluminum foil sprayed with nonstick spray instead of spraying the pan directly for easier removal.
  • Don’t Overmix: Stir the dry ingredients into the wet just until combined to avoid tough brownies.
  • Mind the Oven: Oven temperatures vary; if the center looks underbaked at 40 minutes, add a few more minutes, or reduce time if edges pull away too soon.
  • Check With a Toothpick: A slightly moist batter on the toothpick is ideal for chewy brownies—not wet, not completely dry.
  • Crush Butterfingers: Use a zip-top bag and a rolling pin or can for controlled crushing with minimal mess.
  • Don’t Skimp on the Topping: Warm peanut butter until pourable for a smooth, even layer that enhances texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/thick-and-chewy-butterfinger-brownies-recipe/