Butterfinger Brownies

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Let's talk about these brownies for a minute.

That being said, I'm sitting here trying to find the words to describe this brownie. OMG comes to mind and  although fitting, maybe a bit over done.

Moist, chocolatey, chewy, scrumptious, decadent, delicious,,,,,all fitting, but

I think I'll let the pictures speak for themselves. You know what they say,,,,,,,

Butterfinger Brownies

4 ounces unsweetened chocolate
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups brown sugar

Pinch of salt
4 large eggs
2 teaspoons vanilla extract
1 cup flour
4 Butterfinger candy bars, (8.4 oz total)

Preheat oven to 325 degrees. Line a 7x11inch pan with foil; grease the foil. A larger pan can be used if needed or if you want a thinner brownie, but you will probably need to reduce cook time. I would start checking for doneness after 20 minutes.

Melt the chocolate in a small glass bowl, stirring every 25-30 seconds. Set aside to cool slightly. Chop Butterfingers into bite sized pieces.

In a large mixing bowl beat butter, peanut butter, brown sugar and a pinch of salt. Beat in eggs and vanilla. Stir in melted chocolate, then flour. Stir in chopped Butterfingers, reserving about 1/2 cup for the top.

Spread batter into prepared pan and top with reserved Butterfinger.

Bake for 35 to 40 minutes or just until a toothpick or knife test comes out somewhat clean (a few moist crumbs is ok). Don't overcook! Let cool completely. (Refrigerate before serving for a fudgier texture.) 

Lift brownies out of baking dish and cut with a sharp knife. For a cleaner cut, clean knife often.