My dad’s favorite candy bar is a Butterfinger. In fact, it has always been a given that Butterfingers would be included whenever my dad was given a gift. Tools for Christmas? Make sure to throw in some Butterfingers. A new racquet for his birthday…don’t forget the Butterfingers. I can even recall a couple of heated discussions between siblings as to whom would be purchasing the Butterfingers that particular year. Funny thing is, I’m not really sure if he still loves them all that much. But if he doesn’t he isn’t fessin’ up. It’s tradition now.
So, in honor of my dad, I would like to present the Butterfinger Brownie. Unfortunately, I’m not with my dad today. I’m seeing him soon though and I threw some straight in the freezer for him. Brownies freeze great so they should will be delicious…and they are delicious! Dangerously so, but my dad likes to live on the wild side;-) Happy Father’s Day Dad! You’re the best!!
8 ounces semi-sweet chocolate chips
8 tablespoons (1 stick) unsalted butter, cut into chunks
4 tablespoons dutch process cocoa powder
1 1/2 tablespoons instant espresso powder (I omitted)
3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/3 cup creamy peanut butter
1/2 teaspoon salt
1 cup all-purpose flour
4 regular-sized Butterfinger bars, coarsely chopped
Preheat oven to 350 degrees. Spray an 8″ square baking pan with nonstick cooking spray.
Microwave chocolate chips and butter in microwave for about 45 seconds. If not mostly melted, microwave for 20 more seconds. Stir until smooth. Whisk in the cocoa powder and espresso powder. Set aside.
Whisk together eggs, sugar, vanilla extract, peanut butter and salt until combined. Whisk the warm chocolate mixture into the egg mixture. Stir in the flour until just combined. Fold chopped Butterfinger bars into batter.
Pour mixture into prepared pan, spread evenly and level the surface with a rubber spatula.
Bake approximately 35-40 minutes. Brownies will be slightly puffed and a toothpick inserted into the center should come out mostly clean. Cool to room temperature for about 2 hours. Cut into 1″ squares. Store in a tightly sealed container; preferably in the refrigerator.
adapted from My Baking Addiction