Description
These Butterfinger brownies are some of the best brownies ever. The brownies themselves are so chocolaty and strike the perfect balance between fudgy and cakey. Top them off with the subtle peanut butter flavor of crunchy Butterfingers and you’ve got yourself one dreamy dessert.
Ingredients
- 1/4 cup (60ml) vegetable oil
- 3/4 cup milk
- 2 cups (414g) sugar
- ½ tsp espresso powder, optional
- 1/2 tsp vanilla extract
- ¼ tsp salt
- 1/4 cup (56g) unsalted butter, melted
- 2 large eggs
- 3/4 cup (98g) all-purpose flour
- 2/3 cup (76g) natural unsweetened cocoa powder
- 1 1/4 cups (about 180g) chopped Butterfinger pieces (from 10–11 fun-sized bars)
Instructions
- Preheat oven to 350°F (180°C). Grease a 9×9 square baking pan and line it with parchment paper that sticks up over the sides. You can use the parchment paper later to help remove the brownies from the pan.
- Add the oil, milk, sugar, espresso powder, vanilla extract and salt to large mixing bowl and whisk together until well combined.
- Add the melted butter and whisk together until well combined.
- Add the eggs and whisk together until well combined.
- Add the flour and cocoa powder and whisk together gently just until well combined.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the Butterfinger pieces evenly over the top of the batter.
- Bake for 30-35 minutes, or until a toothpick comes out with a few moist, sticky crumbs.
- Allow brownies to cool completely in the pan, then use the parchment paper to remove them from the pan. Cut into bars.
- Store brownies in an airtight container at room temperature. Best if eaten within 2-3 days, because the Butterfinger topping will soften over time.
Nutrition
- Serving Size: 1 Brownie
- Calories: 257
- Sugar: 31.9 g
- Sodium: 82.8 mg
- Fat: 10 g
- Carbohydrates: 42.1 g
- Protein: 3.2 g
- Cholesterol: 31.1 mg
