Butterfinger Crack Brownies

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Butterfinger Crack Brownies

Sometimes I post recipes I’m testing onto my Facebook page and you all become like rabid animals asking like a broken record “where’s the recipe? where’s the recipe?”

Calm down, folks!

You ask, I deliver.

I mean, not all the time, but usually I do my best to oblige.

Ingredients for brownies

Since I had a little pocket of time this evening, I was able to edit all these photos and get this recipe up on my blog within 24 hours.

DON’T GET USED TO THIS, YA’LL. After Mr. baby makes his debut, we’ll be lucky if I see the light of day slash post 1 recipe a week, although all the adorable photos I post of this little munchkin might make up for the lack of food.

Time shall tell.

Ingredients for brownies

Anyways, these brownies are a *leetle* ridiculous and super fudgy and divine. Lots of goodies tucked into this small 9×9 pan {like butterfinger bits and chocolate chips!} but equally delicious plain and on their own.

Brownie batter

I ended up giving most of these away because I could only handle eating half of one brownie {I’m such a light weight!!} because they’re so sweet and rich. But don’t let that scare or stop you from making these again and again. Or, just double the recipe, folks. Brownies for DAYYYYSSSS.

Butterfinger Crack Brownies

Have a wonderful weekend!!

Printable recipe below 🙂

More Brownie Recipes to Enjoy!

 

Butterfinger Crack Brownies

The most addictive brownies ever.
servings 12 brownies
Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins

Ingredients

  • 1/2 cup salted butter
  • 4 oz semi sweet chocolate chips about 2/3 cup
  • 1 1/2 oz unsweetened baking chocolate
  • 2 medium eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 cup sugar + 1 tablespoon
  • 1/4 cup all purpose flour
  • 3/4 teaspoon baking powder
  • pinch of salt
  • 3/4 cup butterfinger pieces
  • 3 oz mini chocolate chips about 1/2 cup, optional

Instructions

  • Preheat oven to 350 degrees. Line a 9x9 square glass baking dish with parchment paper and spray lightly with nonstick cooking spray. Set aside.
  • In a double boiler, melt butter, chocolate chips and unsweetened baking chocolate. Stir occasionally until completely smooth and melted. Remove from heat and cool 15 minutes.
  • In a large bowl, stir eggs, vanilla and sugar {do not beat}. Pour in warm chocolate butter mixture and stir. Set aside to cool to room temperature, another 15 minutes or so.
  • Stir in flour, baking powder & salt until combined. In a separate bowl, stir butterfinger bits with mini chocolate chips and 1 tablespoon of flour. Pour into batter and stir.
  • Pour batter into prepared pan and bake 15 minutes. Rap pan against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into squares.Brownie recipe loosely adapted from Ina Garten's Outrageous Brownies.

Nutrition

Calories: 280kcal | Carbohydrates: 29g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 110mg | Potassium: 142mg | Fiber: 2g | Sugar: 21g | Vitamin A: 297IU | Calcium: 39mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: butterfinger brownies
Polaroid photo of granola bars

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10 Responses
  1. Christi C

    I just bought some butterfinger bits! Perfect timing. One question, you wrote the recipe was based on one by Ina (love her), and frosting by you….is the supposed to be frosting on these? I don’t see a recipe for frosting. I can’t wait to try these!