Butterfinger Brownies
Butterfinger Brownies are fudgy and perfectly baked brownies topped with a sweet homemade Butterfinger frosting.
Servings: 12
Calories: 640kcal
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 9x13-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.
Nutrition
Calories: 640kcal