Butterfinger Brownies

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!!


Butterfinger Brownies

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


  1. says

    Made your cake yesterday, and it was delizzziussz, yummy!
    As a non-American I had to change some of the stuff as we don’t get it here (like the chocolate bar) so I have no idea if this is what you meant or I just invented a new one. Another fact is that I never ever use vanilla extract (how can you? it taste … it is not good!) and I have no idea what “dutch process cocoa powder” is so those are not included.
    I wonder if you mind me translating this to metric and Norwegian, and use local products and publish is, linking of course to you?

  2. Becky says

    Feel free to translate for your site! Sounds like you were able to come up with some good substitutes. I agree that vanilla does not taste good on it’s own, however it can give delicious flavor to baked goods. Of course, this is just my opinion. Feel free to substitute as your tastes prefer:-) Happy Baking!

  3. emerald says

    this looks yum…is this the kind of brownies that is a bit crunchy on the outside but rich and quite moist in the inside??


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