Butterfinger Brownies

If you’re a fan of chocolate and peanut butter, these Butterfinger Brownies are about to become your new favorite dessert. Fudgy and rich, with crunchy bites of crushed Butterfinger candy bars and sweet peanut butter chips, this indulgent treat is a candy bar turned into brownie perfection. Finished with a creamy peanut butter topping and more Butterfinger pieces, these brownies are a guaranteed hit at parties, potlucks, or anytime you’re craving something sweet and over-the-top delicious.

Why You’ll Love This Recipe

• Combines chocolate, peanut butter, and candy bar crunch

• Fudgy, rich texture with crisp candy bar bits

• Easy to make in one bowl—minimal cleanup

• Perfect balance of salty-sweet flavor

• Topped with creamy peanut butter and more Butterfinger for extra indulgence

• Great for holidays, bake sales, or casual snacking

• Uses pantry staples plus a few fun extras

• Kid-friendly and loved by adults too

• No mixer required

• Makes a big batch for sharing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brownie Base
1 cup unsweetened cocoa powder
½ cup all-purpose flour
1 teaspoon baking powder
1½ cups granulated sugar
½ cup (1 stick) salted butter, melted
2 tablespoons vegetable oil
2 teaspoons vanilla extract
3 large eggs
1 cup peanut butter chips
3 (1.9 oz) Butterfinger candy bars, crushed

Topping
1 cup creamy peanut butter
3 (1.9 oz) Butterfinger candy bars, roughly chopped

Directions

1. Preheat Oven:
   Preheat your oven to 325°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.

2. Mix Dry Ingredients:
   In a medium bowl, stir together cocoa powder, flour, and baking powder. Set aside.

3. Mix Wet Ingredients:
   In a large bowl, combine sugar, melted butter, vegetable oil, and vanilla extract. Stir until well mixed. Add eggs one at a time, whisking after each addition until fully incorporated.

4. Combine Wet and Dry:
   Slowly add the dry ingredients to the wet mixture. Stir until just combined and no dry streaks remain.

5. Add Mix-ins:
   Fold in peanut butter chips and crushed Butterfinger candy bars.

6. Bake:
   Spread the brownie batter evenly into the prepared baking dish. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Remove from the oven and let cool for at least 5 minutes.

7. Add Topping:
   While the brownies are still slightly warm, gently spread the creamy peanut butter over the top. Sprinkle the chopped Butterfinger bars on top of the peanut butter layer. Lightly press them down so they stick.

8. Cool and Serve:
   Allow the brownies to cool fully before slicing into squares. Serve and enjoy!

Servings and timing

Servings: 15
Prep time: 15 minutes
Cook time: 45 minutes
Cooling time: 20 minutes
Total time: 1 hour 20 minutes

Variations

• Extra fudgy: Add ½ cup melted chocolate chips to the batter for even more richness.

• Blondie version: Swap cocoa powder for more flour and use brown sugar for a Butterfinger blondie.

• Salted peanut butter topping: Sprinkle with flaky sea salt for a sweet-salty combo.

• Gluten-free option: Use a 1:1 gluten-free flour blend.

• Crunchy top layer: Drizzle melted chocolate over the Butterfinger topping for extra texture.

• Mini version: Bake in muffin tins for individual Butterfinger brownie cups.

Storage/Reheating

Storage: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezing: Freeze individually wrapped brownie squares for up to 2 months. Thaw at room temperature before serving.
Reheating: Microwave for 10–15 seconds if you like your brownies warm and gooey.

FAQs

Can I use natural peanut butter for the topping?

Yes, but it should be stirred well to avoid separation. For best texture, use a creamy, no-stir peanut butter.

Do I have to use peanut butter chips?

No, but they add extra peanut butter flavor. You can swap them for chocolate chips if preferred.

How do I know when the brownies are done?

Insert a toothpick into the center—if it comes out with a few moist crumbs, they’re ready. Don’t overbake.

Can I use a different candy bar?

Sure! Try Snickers, Reese’s, or Milky Way for a fun twist.

Do I need to let the brownies cool before adding the topping?

Let them cool for about 5 minutes so the peanut butter doesn’t melt too much, but still spreads easily.

Can I make this in a smaller pan?

You can halve the recipe for an 8×8-inch pan. Adjust the baking time to 30–35 minutes.

Can I make these brownies ahead of time?

Yes, they’re perfect for making a day ahead. Store tightly covered to keep them fresh.

What kind of cocoa powder should I use?

Use unsweetened natural cocoa powder for a balanced chocolate flavor.

Are these brownies chewy or cakey?

They’re fudgy and chewy thanks to the combination of cocoa, butter, and sugar.

Can I frost the brownies instead of using peanut butter?

Yes, you can use chocolate or peanut butter frosting if you prefer a more traditional finish.

Conclusion

These Butterfinger Brownies are rich, gooey, and loaded with crunchy peanut buttery goodness. Easy to whip up and totally irresistible, they’re perfect for parties, holidays, or whenever your sweet tooth calls. Whether you’re baking for yourself or to share, these brownies deliver that classic candy bar flavor in every decadent bite.