Butterfinger Brownies are fudgy and perfectly baked brownies topped with a sweet homemade Butterfinger frosting. The candy bar pieces in the frosting give just enough Butterfinger candy bar flavor and crunch to complement the chocolate brownies. Try my Butterfinger Bars or Butterfinger Pie for more of that Butterfinger flavor in desserts!
Butterfinger candy bars have been around for almost as long as brownies, so why not combine these classic treats into one dessert? Brownies are always a good choice when it comes to satisfying your chocolate craving, but adding the Butterfinger frosting gives the brownies a candy crunch.
Note: There are no Butterfinger pieces in the brownies themselves, just the frosting. I tested recipe after recipe adding Butterfinger to the brownie itself and was repeatedly disappointed. I never want to share a recipe with you that is anything less than perfect! So we opted to use the Butterfinger frosting and found it to be delicious!
It starts with the perfect brownie recipe, and then the brownies are topped with a sweet Butterfinger frosting.
Brownies Ingredients (full recipe below)
When I am making brownies in a 9×13-inch pan this is my go-to recipe. The brownies are thick and rich and always come out perfectly, no matter what. Use a prepared (spray with non-stick spray or use GOOP) 9×13-inch pan for this recipe. You could also line the pan with parchment paper.
First, preheat the oven to 350°F. Next, in a large bowl, add flour, cocoa, baking powder, and salt. Whisk that together to be added later. Then, in a bowl of a stand mixer or another large bowl, beat the eggs, sugar, butter, and vanilla until it is light and fluffy.
Turn the mixer off (or stop mixing) and add the flour mixture. Mix on low until the ingredients are well combined. Pour the brownies into the baking dish and bake for 30-35 minutes. To check for doneness, insert a toothpick into the brownies. The toothpick should come out with a few crumbs on it, but no wet batter. Once you have the brownies made, be sure to let them cool before you top them with the Butterfinger frosting.
The frosting is where the Butterfinger candy bars will be to give these brownies that Butterfinger title. To make the frosting, combine the butter, sugar, chopped Butterfingers, and salt in the bowl of a stand mixer.
Using the paddle attachment, begin mixing on low speed until the sugar is incorporated with the butter. Increase the speed to high and mix until the frosting is smooth and fluffy. Add milk as needed to reach your desired consistency. Make sure the brownies have cooled before you spread the frosting on the brownies.
Brownies should be stored in an air-tight container. They will last 1-2 days at room temperature. They may last a day or two longer if you store them in the refrigerator. In both cases, keep them in that air-tight container. If you want to freeze the brownies, do not cut them. Simply wrap the cooled brownies in plastic wrap. Then, wrap them up again in aluminum foil. Store them in the freezer for up to 3 months. Be sure to label and date the packaging.
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Butterfinger Brownies are fudgy and perfectly baked brownies topped with a sweet homemade Butterfinger frosting.
brownie recipe, Butterfinger Brownies
Calories: 640 kcal
Author: Amanda Rettke–iambaker.net
Preheat oven to 350°F. Prepare a 9×13-inch baking dish with nonstick spray or GOOP.
In a large bowl, add flour, cocoa, baking powder, and salt. Whisk together ingredients until they are fully incorporated.
In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
With the mixer off, add in the flour mixture. Turn the mixer on low and mix until ingredients are well combined.
Pour brownies into the prepared baking dish and bake for 30-35 minutes. Brownies are done when an inserted toothpick is removed with crumbs but not wet batter. Let cool while you make the frosting.
In the bowl of a stand mixer with the paddle attachment, combine the butter, sugar, Butterfingers, and salt.
Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
Adjust the consistency with milk as needed.
Top the cooled brownies with the Butterfinger frosting. Serve.
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.