http://www.recipegirl.com/2011/05/16/butterfinger-brownies/
Butterfinger Brownies
Yield: 25 brownies
Prep Time: 20 min
Cook Time: 25 min
Butterfinger lovers... I give you your favorite brownie recipe ever!
Ingredients:
4 ounces unsweetened chocolate
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups light brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
16 (.65 ounce) Butterfinger candy bars, chopped (or just use 10.4 ounces total)
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups light brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
16 (.65 ounce) Butterfinger candy bars, chopped (or just use 10.4 ounces total)
Directions:
1. Preheat oven to 325 degrees F. Line a 9x13-inch pan with foil; grease the foil.
2. Melt chocolate in glass bowl in the microwave- short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly.
3. In a large mixing bowl, mix butter, peanut butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour. Stir in chopped butterfingers (reserving about 3/4 cup for the top).
4. Spread batter into prepared pan. Top with reserved butterfinger chunks.
5. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
6. Refrigerate until brownies are well-chilled- if overnight, cover with plastic wrap. When ready to cut, remove from the refrigerator and turn onto a cutting board. Carefully peel off the foil and use another cutting board to flip the brownies back upright. Use a large, sharp knife to cut into squares.
2. Melt chocolate in glass bowl in the microwave- short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly.
3. In a large mixing bowl, mix butter, peanut butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour. Stir in chopped butterfingers (reserving about 3/4 cup for the top).
4. Spread batter into prepared pan. Top with reserved butterfinger chunks.
5. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
6. Refrigerate until brownies are well-chilled- if overnight, cover with plastic wrap. When ready to cut, remove from the refrigerator and turn onto a cutting board. Carefully peel off the foil and use another cutting board to flip the brownies back upright. Use a large, sharp knife to cut into squares.
Tips:
*Don't use natural peanut butter for this recipe- it just won't turn out very well.
*When you chop the butterfingers, don't try to chop them too finely... they tend to flake apart pretty easily. Opt for larger chunks but add everything into the mix (even the smaller, flaky parts).
*If you happen to have a quarter-sheet pan, that's what I like to use for baking up these brownies.
*To get nice, clean-cut brownies, chill well and use a sharp knife to cut. Wipe knife with paper towels between cuts. Cut off edges before cutting into squares if you'd like to have all edgeless brownies.
*When you chop the butterfingers, don't try to chop them too finely... they tend to flake apart pretty easily. Opt for larger chunks but add everything into the mix (even the smaller, flaky parts).
*If you happen to have a quarter-sheet pan, that's what I like to use for baking up these brownies.
*To get nice, clean-cut brownies, chill well and use a sharp knife to cut. Wipe knife with paper towels between cuts. Cut off edges before cutting into squares if you'd like to have all edgeless brownies.
Source: www.RecipeGirl.com
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