Butterfinger Brownies

5 from 1 vote

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Butterfinger Brownies are the most addictive brownies ever. Filled with two different chocolates and, of course, crushed butterfingers, just like these Reese’s Pieces + Butterfinger Cookies!

Butterfinger Crack Brownies

Butterfinger Brownies | So Addictive!

Anyways, these Butterfinger brownies are a *little* 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.

Main Ingredients Needed

I loosely based this Butterfinger brownie recipe on Ina Garten’s Outrageous Brownies. But you could also just use my homemade brownie recipe and mix in Butterfinger pieces and mini chocolate chips! Here’s what you’ll need:

  • Butter + Chocolate Chips + Unsweetened Baking Chocolate – this starts the base out, super chocolatey and moist!
  • Eggs – this is used for structure and texture.
  • Vanilla – for flavor.
  • Sugar – to sweeten.
  • Flour – to fill out the rest of the brownies.
  • Baking Powder – this gives these brownies some lift.
  • Salt – to balance the sweetness.
  • Butterfinger Pieces + Mini Chocolate Chips – these are mixed into the batter! So good!

Love Butterfingers? Try these other recipes: Butterfinger Pie, Butterfinger Truffles, and Butterfinger Bars.

unbaked Butterfinger Brownie batter in a 9x9 glass pan

How to Make Butterfinger Brownies

For full details on how to make Butterfinger Brownies, see the recipe card down below 🙂

Prep

Preheat oven. Line a 9×9 square glass baking dish with parchment paper and spray lightly with nonstick cooking spray. Set aside.

Make Batter

In a double boiler, melt butter, chocolate chips, and unsweetened baking chocolate. Stir occasionally until completely smooth and melted. Remove from heat and cool for a couple of 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. Stir in flour, baking powder & salt until combined.

In a separate bowl, stir Butterfinger bits with mini chocolate chips and some flour. Pour into batter and stir.

Bake + Cool

Pour batter into prepared pan. Rap pan against the oven shelf to force the air to escape from between the pan and the brownie batter. Bake until a toothpick comes out clean. Do not overbake!

Allow to cool thoroughly, refrigerate, and cut into squares.

Butterfinger Brownies stacked on top of a white cake platter

More Brownie Recipes to Enjoy!

I ended up giving most of these away because I could only handle eating half of one brownie {I’m such a lightweight!!} 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.

Printable recipe below 🙂

5 from 1 vote

Butterfinger Brownies

Butterfinger Brownies are the most addictive brownies ever. Filled with two different chocolates and, of course, crushed butterfingers!
servings 12 brownies
Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins

Ingredients

Instructions

  • Preheat oven to 350 degrees. Line a 9×9 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

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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!

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