Butterfinger Brownies
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I recently came across a recipe for Butterfinger Brownies on Recipe Girl, who originally found it on Recipezaar, and I couldn’t resist giving it a try. I mean, how can you go wrong when Butterfingers are involved? My family is obsessed with them—especially when they’re crumbled over ice cream—so I knew these brownies would be a hit. As Recipe Girl described, they’re not technically brownies in the traditional sense. They’re more like chewy butterfinger blondies, packed with chunks of Butterfinger candy bars in every bite. And let me tell you—they’re absolutely delicious.
When I baked them, I may have left them in the oven a touch too long. At the 35-minute mark, the center still looked a little too soft, so I gave it a few extra minutes. The result? Slightly crunchy edges with a chewy, candy-filled center that still tasted amazing. Next time, I’ll trust the original timing and pull them out right at 35 minutes for that perfect texture.
For the candy, I used snack-size Butterfingers because they were actually cheaper than the full-size bars. If you go that route, you’ll need about 12 snack-size bars to get the right amount of candy goodness. It is also a great use for leftover Halloween candy. If you’re a Butterfinger lover—or know someone who is—these brownies are a must-make. They’re rich, chewy, and loaded with peanut buttery crunch in every bite. Any Butterfinger addict is going to flip for this great recipe!
Ingredients for Butterfinger Brownies recipe
- FLOUR
- BAKING POWDER
- SALT
- BUTTER
- BROWN SUGAR
- EGGS
- VANILLA EXTRACT
- REGULAR-SIZED BUTTERFINGER CANDY BARS
Instructions For Butterfinger Blondie Recipe
Start by preheating your oven to 350°F and preparing a 13×9-inch baking dish by greasing and lightly flouring it. This helps the brownies release easily and gives them a nice edge.
In a small bowl, whisk together the flour, baking powder, and salt, then set it aside. In a medium mixing bowl, use an electric mixer on medium speed to cream together the softened butter and brown sugar until the mixture is light and fluffy. Add in the eggs and vanilla extract, beating until smooth and well combined.
Next, stir in the dry flour mixture until just incorporated, then fold in 1 cup of crushed Butterfinger candy bars. Spread the batter evenly into your prepared pan, then sprinkle the remaining crushed Butterfingers over the top for extra crunch and flavor.
Bake for 30–35 minutes, or until the bars feel slightly firm to the touch and a toothpick inserted near the center comes out with just a few moist crumbs. Be careful not to overbake—these bars are best when they’re soft and chewy in the middle. Let them cool completely in the pan before slicing into bars.
Frequently Asked Questions
Are these technically brownies or blondies?
They’re more like blondies—rich and chewy with a buttery base—rather than traditional chocolate brownies. The crushed Butterfinger candy bars add a sweet, peanut-buttery crunch that makes them totally irresistible.
Can I use snack-size Butterfingers instead of full-size bars?
Yes! Snack-size bars work great and are often more affordable. You’ll need about 12 snack-size Butterfingers to equal the amount used in the recipe.
How do I know when they’re done baking?
Bake for 30–35 minutes, or until the edges are set and the center is just firm to the touch. A toothpick inserted near the center should come out with a few moist crumbs—don’t wait for it to be completely dry, or they’ll overbake.
Can I make these ahead of time?
Absolutely. These brownies keep well for 3–4 days in an airtight container at room temperature. You can also freeze them for up to 3 months—just wrap tightly and thaw before serving.
How do I get clean slices?
Let the brownies cool completely before cutting. For extra neat edges, chill the pan in the fridge and use a sharp knife, wiping it clean between cuts.
FOR MORE RECIPES LIKE THIS, TRY:
- Butterfinger Brownies
- Over the Top Reese’s Peanut Butter Cookies
- Butterfinger Dessert Dip
- Halloween Candy Candy Cookies
Butterfinger Brownies
Real Mom Kitchen
Equipment
Ingredients
- 2¼ cups flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup butter softened
- 2¼ cups brown sugar
- 3 large eggs
- 1½ tsp vanilla extract
- 4 Butterfinger candy bars regular-sized – crushed
Instructions
- Preheat oven to 350°F. Grease and flour a 13×9-inch baking pan.
- In a small bowl, combine flour, baking powder and salt; set aside.
- In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar. Beat in eggs and vanilla until smooth.
- Stir in flour mixture and 1 cup of crushed butterfingers.
- Spread in prepared pan. Sprinkle remaining crushed Butterfinger bars over top of batter.
- Bake 30- 35 minutes, or until the bars are a bit firm to the touch. Cool completely before cutting into bars. Servings: 12
