Butterfinger Brownies

Butter finger Blizzard from the Dairy Queen was my favorite blizzard growing up and got it all the time until one day I just had to many! Butterfingers are sweet and sticky and sooo delicious. I did eat to many of them growing up and just became sick of them but thankfully got over that so, when I found this recipe for Butterfingers brownies I just couldn't resist!! I mean brownies with a crispety, crunchety, peanut-buttery center and topping I don't see anything wrong with that!!

Look at that gooey, Crispety, Cruchety, Peanut Buttery Chocolate Brownie

First you want to melt the chocolate in a bowl 30 second spurts in the microwave

Set aside to cool slightly

In a mixing bowl mix butter, peanut butter, and Brown Sugar

Beat in Eggs and Vanilla

Mix in Melted Chocolate

Blend In Flour

Stir in Chopped Butterfingers Reserve about 3/4 cup for topping

Spread batter into tin foil lined pan and top with reserved butterfingers

Chill overnight and Enjoy!!

Look at that butterfingers right in the center of the brownie!! YUM

Butterfinger Brownies

Yeild: 25 Brownies

Adapted from Recipe Girl

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)

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 Roughly 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.