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5 from 1 vote

Butterfinger Brownies

Butterfinger Brownies are fudgy and perfectly baked brownies topped with a sweet homemade Butterfinger frosting.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: brownie recipe, Butterfinger Brownies
Servings: 12
Calories: 640kcal
Author: Amanda Rettke--iambaker.net



  • cups (186g) all-purpose flour
  • cup (42g) dark cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 4 large eggs, room temperature
  • 2 cups (400g) granulated sugar
  • ¾ cup (1 ½ sticks or 170g) butter, softened
  • 2 teaspoons vanilla

Butterfinger Frosting

  • 1 cup (2 sticks or 227g) unsalted butter,  room temperature
  • 4 cups (500g) confectioners' sugar,  sifted
  • 4 mini Butterfinger candy bars, finely chopped
  • 1 large pinch of kosher salt
  • 1-3 tablespoons whole milk, as needed



  • Preheat oven to 350°F. Prepare a 9x13-inch baking dish with nonstick spray or GOOP.
  • In a large bowl, add flour, cocoa, baking powder, and salt. Whisk together ingredients until they are fully incorporated.
  • In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
  • With the mixer off, add in the flour mixture. Turn the mixer on low and mix until ingredients are well combined.
  • Pour brownies into the prepared baking dish and bake for 30-35 minutes. Brownies are done when an inserted toothpick is removed with crumbs but not wet batter. Let cool while you make the frosting.

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.


Calories: 640kcal