Butterfinger Brownies are fudgy and perfectly baked brownies topped with a sweet homemade Butterfinger frosting. The candy bar pieces in the frosting give just enough Butterfinger candy bar flavor and crunch to complement the chocolate brownies. Try my Butterfinger Bars or Butterfinger Pie for more of that Butterfinger flavor in desserts!
Ingredients & Substitutions
Brownies: This recipe starts with my perfect brownies. They are so amazing, I also used the recipe for my Snickers Brownies and French Silk Brownies, too. Make sure the brownies have cooled before spreading the frosting. You could also use a boxed brownie mix.
Frosting: There are no Butterfinger pieces in the brownies themselves, just the frosting. I tested recipe after recipe adding Butterfinger to the brownie itself and was repeatedly disappointed. I never want to share a recipe with you that is anything less than perfect! So we opted to use the Butterfinger frosting and found it to be delicious!
How to Store Butterfinger Brownies
Brownies should be stored in an air-tight container. They will last 1-2 days at room temperature. They may last a day or two longer if you store them in the refrigerator. In both cases, keep them in that air-tight container. If you want to freeze the brownies, do not cut them. Simply wrap the cooled brownies in plastic wrap. Then, wrap them up again in aluminum foil. Store them in the freezer for up to 3 months. Be sure to label and date the packaging.
More Brownie Recipes
Butterfinger Brownies
Ingredients
Brownies
- 1 ½ cups (187.5 g) all-purpose flour
- 1 tablespoon cornstarch
- ⅓ cup (39 g) Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, room temperature
- 2 cups (400 g) granulated sugar
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
- 2 teaspoons vanilla extract
Butterfinger Frosting
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 4 cups (500 g) confectioners' sugar, sifted
- 4 mini Butterfinger candy bars, finely chopped
- 1 large pinch of kosher salt
- 1-3 tablespoons whole milk, as needed
Instructions
Brownies
- Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal of the brownies.
- In a large bowl whisk flour, cornstarch, cocoa, baking powder, and salt. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add the eggs, sugar, butter, and vanilla. Beat on medium speed until light and fluffy.
- With the mixer off, add the flour mixture. Turn the mixer on low and mix until the ingredients are well combined.
- Pour brownies into the prepared baking dish and bake for 30-35 minutes, or until done. Fudgy brownies are done baking when the edges appear set, but the center is still shiny, or moist. Let the brownies cool at room temperature before chilling in the refrigerator for 2 hours.
Butterfinger Frosting
- In the bowl of a stand mixer with the paddle attachment, combine the butter, sugar, Butterfingers, and salt.
- Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
- Adjust the consistency with milk as needed.
- Top the cooled brownies with the Butterfinger frosting. Serve.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I love your blog. Absolutely professional and beautiful. I tried already some of your recipes and it is delicious… Amazing.
I made half a recipe of this butterfinger frosting.. for a 8” pan of brownies. Perfect!