Description
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!
Ingredients
- 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)
Instructions
- Melt the butter, sugar and cocoa in a large bowl in the microwave in 30 second increments, stirring between increments until the butter is fully melted. It will be gritty. Allow it to cool for a few minutes so that it isn’t too hot. You don’t want to cook the eggs when you add them in a couple steps.
- Stir in the vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- Add flour and mix until fully combined. Do not over mix.
- Line an 8×8 baking pan with parchment paper. It’s best to have some hanging over the sides to help you lift the brownies out when they’re done.
- Pour batter into pan.
- Chop butterfinger bars (either by hand or with a food processor) and sprinkle them evenly on top of the brownie batter.
- Bake at 325 degrees for 25-30 minutes, or until toothpick comes out with just a few moist crumbs.
- Cool in pan until they can easily be lifted out without falling apart. Let cool completely before cutting into squares.
Notes
I doubled the recipe and used a 9×13 pan for about 20-24 brownies, depending on size.
Nutrition
- 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