Description
These Butterfinger Brownies are rich, fudgy, and packed with peanut butter flavor! Loaded with peanut butter chips and crushed Butterfinger candy bars, then topped with creamy peanut butter and more Butterfingers, they’re the ultimate chocolate and peanut butter treat.
Ingredients
- 1 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups granulated sugar
- 1/2 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
Instructions
- Preheat oven to 325°F (163°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a medium bowl, mix cocoa powder, flour, and baking powder. Set aside.
- In a large bowl, stir together sugar, melted butter, vegetable oil, and vanilla extract.
- Whisk in the eggs one at a time until fully combined.
- Add dry ingredients to the wet mixture and stir until no dry patches remain.
- Fold in peanut butter chips and crushed Butterfinger bars.
- Spread the batter evenly into the prepared baking dish.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Let brownies cool for about 5 minutes.
- Spread creamy peanut butter over the warm brownies, then top with roughly chopped Butterfinger bars.
- Allow to cool completely before cutting into 15 squares and serving.
Notes
- Do not overbake—brownies are best slightly underdone for a fudgy texture.
- Use creamy peanut butter, not natural or oily varieties, for the topping.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For extra decadence, serve with a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 brownie
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
