Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, butterfinger brownies. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Butterfinger Brownies is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Butterfinger Brownies is something which I have loved my entire life.
PREPARE brownie batter according to package directions; stir in chopped Butterfinger. When you add the crispety, crunchety, peanut-buttery goodness of Butterfinger to your favorite recipe - minds. Butterfinger brownies are the best fudgy brownies with Butterfinger candy bar chunks baked into them.
To begin with this particular recipe, we must first prepare a few components. You can have butterfinger brownies using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Butterfinger Brownies:
- Prepare 1/2 cup unsalted butter
- Take 8 oz. semi-sweet chocolate, coarsely chopped
- Make ready 3/4 cup granulated sugar
- Get 1/4 cup brown sugar
- Make ready 3 large eggs, at room temperature
- Take 1 tsp. vanilla extract
- Get 1/2 cup + 2 tbsp. all purpose flour
- Take 2 tbsp. unsweetened cocoa powder
- Make ready 1/4 tsp. salt
- Make ready 1 cup coarsely chopped Butterfinger pieces (don't chop them too small)
This recipe, Butterfinger Cheesecake Brownies came from a number of recipes made. Ultimate Butterfinger Brownies are rich and fudgy! This post may contain affiliate links which won't change your price but will share some commission. These Creamy Butterfinger Cheesecake Brownies are drizzled with peanut butter glaze!!!
Instructions to make Butterfinger Brownies:
- In a medium saucepan over medium heat, melt the butter and chocolate together, stirring constantly, until completely smooth. Then, remove from heat and pour the butter and chocolate mix into a large mixing bowl. Set it aside to cool slightly for 10 minutes.
- Preheat the oven to 350°F. Line a 9x9" baking pan with parchment paper, leaving an overhang around the edges to easily lift out the finished brownies. Set it aside.
- Once the butter / chocolate mix has slightly cooled, whisk in the granulated and brown sugar. Then whisk in the eggs, one at a time, whisking well between each egg. Whisk in the vanilla.
- Using a rubber spatula, fold in the flour, cocoa powder and salt. Then fold in the chopped butterfinger pieces.
- Pour the mix into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs (the toothpick shouldn't come out clean, that means the brownies are overcooked).
- Place the pan onto a wire rack and allow them to cool completely. Once cooled, remove the brownies from the pan (if frosting, now's the time) and slice them into squares with a sharp knife.
- Store brownies in an airtight container at room temperature for up to one week.
Print This Recipe No ratings yet. Cut or crumble butterfinger bars into small pieces, and set aside. I love Butterfingers - I blame my dad for my slight infatuation with these crispety, crunchety, peanut buttery candy bars. You'll love this "Easy Butterfinger Brownie Trifles" recipe. They are super simple to make, and taste and look wonderfully decadent!
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