Thursday, March 29, 2012

Butterfinger Brownies

I was barely able to post this recipe.  No, it was not out of hesitation because it wasn't very good.  Quite the opposite actually.  We ate through this pan of brownies so fast I almost didn't get a picture!  What a tragedy that would have been as these MUST be shared.  They are rich and fudgy and may even be the best brownie I have ever had (and I have had some pretty awesome brownies in my day). 

Butterfingers easily rank in my top three candy bars so these screamed my name when I came across the recipe a couple of months ago.  Who can resist that flaky, crispy, crunchy, peanut-buttery goodness?  Not I.  And when combined with the dense chocolate-y goodness of a brownie...pure heaven.  Plus a little added bonus: not nearly as much sticks to your teeth when consumed in baked form :)

Butterfinger Brownies

Make one 8x8 inch pan

2 ounces unsweetened chocolate
1/4 cup butter, melted
1/4 cup creamy peanut butter
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 Butterfinger candy bars, regular size

Preheat oven to 325 degrees. Grease an 8x8-inch pan.  Set aside.
Melt chocolate in glass bowl in the microwave- short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly
In a large mixing bowl, whisk together the butter, peanut butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Stir in the melted chocolate. Stir in the flour. Stir in one bar of chopped butterfingers.
Spread batter into prepared pan. Top with second bar of butterfinger chunks.
Bake 25 (mine were done in 25) to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

Adapted from Recipe Girl.

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