Butterfinger Brownies
Butterfinger Brownies are fudgy and perfectly baked brownies topped with a sweet homemade Butterfinger frosting.
Servings: 12
Calories: 640kcal
Ingredients
Brownies
- 1½ cups (186g) all-purpose flour
- ⅓ cup (42g) dark cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, room temperature
- 2 cups (400g) granulated sugar
- ¾ cup (1 ½ sticks or 170g) butter, softened
- 2 teaspoons vanilla
Butterfinger Frosting
- 1 cup (2 sticks or 227g) unsalted butter, room temperature
- 4 cups (500g) confectioners' sugar, sifted
- 4 mini Butterfinger candy bars, finely chopped
- 1 large pinch of kosher salt
- 1-3 tablespoons whole milk, as needed
Instructions
Brownies
- Preheat oven to 350°F. Prepare a 9x13-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.
Butterfinger 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.
Nutrition
Calories: 640kcal