This recipe for Fudgy Brownies with Crunchy Butterfinger Crust is dense, rich and chocolaty! These homemade brownies have a Butterfinger crunch on top that adds a delicious contrast in texture and a light, peanut buttery flavor.
Fudgy Brownies with Crunchy Butterfinger Crust
But before I get lost in the recipe, I want to say a BIG thank you to you guys for taking my survey on how to make the blog better yesterday! The feedback has been so helpful and great!
I’m going to leave it up for a few more days, but in the mean time here’s a little bit of what you guys have been saying:
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Back to the brownies!
These are based on a brownie from a place I’m a big fan of. It’s a local, family-owned cafe in Alpharetta, GA (near Atlanta) called Wildflour.
You Can Make These Brownies With Milk Or Dark Chocolate
I think their brownies are actually made with milk chocolate, so this recipe would be great either way, but I used dark chocolate. I tend to think dark chocolate lends a better flavor in baking.
Plus, dark chocolate is supposed to be better for you. If it’s better for me I can have more. Right?
Well, that’s what I tell myself. 🙂
Are These Fudgy Brownies Easy To Make?
This recipe is fairly simple and uses melted butter, which tends to result in a fudgier brownie. Plus, you can mix it all up in one bowl with nothing but a whisk if you like. I tend to be lazy though and use my mixer.
The only thing that might take a little more effort is crushing up the Butterfinger bars for the top. But if you’re feeling lazy like I was, a food processor is your best friend – just be careful not to crush them too much. Chopped, not totally crushed.
And just a note – I doubled the recipe and made a large batch (9×13 pan) but the recipe below is for an 8×8 pan for fewer brownies.
Truly, these are a cinch to make. And the brownies are a wonderful chocolate and peanut buttery reward.Print
This recipe for Fudgy Brownies with Crunchy Butterfinger Crust is dense, rich and chocolaty! It’s a great combination of peanut butter and chocolate, with a little crunch!
- 10 tbsp butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 tbsp cocoa powder (I used Hershey’s Special Dark)
- 1/2 tsp vanilla
- 2 eggs
- 1/2 cup flour
- 3/4 cup chopped Butterfinger pieces (from about 8 fun-sized bars)
I doubled the recipe and used a 9×13 pan for about 20-24 brownies, depending on size.
- Serving Size: 1 Brownie
- Calories: 266
- Sugar: 26.5 g
- Sodium: 42.4 mg
- Fat: 13.6 g
- Carbohydrates: 37.3 g
- Protein: 3.6 g
- Cholesterol: 56.4 mg
Keywords: homemade brownies recipe, recipe for homemade brownies, peanut butter brownies, fudgy brownies recipe, easy homemade brownies, chewy homemade brownies, how to make fudgy brownies
Recipe modified from Sally’s Baking Addiction.