Butterfinger Brownies
Butterfinger Brownies

Hi, I’m Joana. Today, I’m gonna show you how to prepare butterfinger brownies recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Butterfinger Brownies Recipe

Butterfinger Brownies is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Butterfinger Brownies is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook butterfinger brownies using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Butterfinger Brownies:

  1. Make ready 1/2 cup unsalted butter
  2. Make ready 8 oz. semi-sweet chocolate, coarsely chopped
  3. Get 3/4 cup granulated sugar
  4. Prepare 1/4 cup brown sugar
  5. Make ready 3 large eggs, at room temperature
  6. Make ready 1 tsp. vanilla extract
  7. Take 1/2 cup + 2 tbsp. all purpose flour
  8. Get 2 tbsp. unsweetened cocoa powder
  9. Get 1/4 tsp. salt
  10. Take 1 cup coarsely chopped Butterfinger pieces (don’t chop them too small)

Instructions to make Butterfinger Brownies:

  1. In a medium saucepan over medium heat, melt the butter and chocolate together, stirring constantly, until completely smooth. Then, remove from heat and pour the butter and chocolate mix into a large mixing bowl. Set it aside to cool slightly for 10 minutes.
  2. Preheat the oven to 350°F. Line a 9x9 baking pan with parchment paper, leaving an overhang around the edges to easily lift out the finished brownies. Set it aside.
  3. Once the butter / chocolate mix has slightly cooled, whisk in the granulated and brown sugar. Then whisk in the eggs, one at a time, whisking well between each egg. Whisk in the vanilla.
  4. Using a rubber spatula, fold in the flour, cocoa powder and salt. Then fold in the chopped butterfinger pieces.
  5. Pour the mix into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist cbs (the toothpick shouldn’t come out clean, that means the brownies are overcooked).
  6. Place the pan onto a wire rack and allow them to cool completely. Once cooled, remove the brownies from the pan (if frosting, now’s the time) and slice them into squares with a sharp knife.
  7. Store brownies in an airtight container at room temperature for up to one week.

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