Butterfinger Brownie Bites

Butterfingers are probably my second favorite candy bar.  If it wasn’t for the whole stick to your teeth factor, they’d really be number one.  With that being said I nearly started drooling on my computer (too much info?) when I saw Gingerbread Bagels Butterfinger Cupcake post.  Butterfingers and cupcakes together?  In one eat with your hands dessert?  They looked divine, I’m pretty sure the whole blogosphere felt the same.  So as it was, I had butterfingers on the brain when I came across another blog, Becky Bakes that featured Butterfinger brownies for Father’s Day.  It was now upgraded to an emergency.  I needed Butterfingers baked in something stat!  So this is the culmination, my ode to Butterfingers and Bloggers-Thank you!!

I started with my go-to brownie recipe tweaked just ever so slightly.  I then folded in 4 crushed butterfinger bars and then swirled in Peanut Butter frosting really, for lack of a better term  These are so rich and delicious!  That’s how they became “bites” because I tried to eat a big ole square and it was tough to do!  Obviously the peanut butter and chocolate together is heavenly and then butterfingers add a nice crunch in some places and chewiness in others.  Enjoy!

OK, you’ve seen my make brownies several times now, I don’t think I need to add descriptions to each picture, right?

fold the butterfingers into the brownie batter

beat peanut butter, butter and sugar together

and swirl it into the brownie batter

and bake

cut into bites and eat!!

Butterfinger Brownie Bites
Yields 36-1 inch square brownies
Peanut Butter Swirl adapted from Brown Eyed Baker

Ingredients:

3 ounces unsweetened chocolate
12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
1 ½ cups sugar
¾ teaspoon pure vanilla extract
3 large eggs, at room temperature
¾ cup all-purpose flour
2 tablespoons dark cocoa powder
1/4 teaspoon salt

1/4 cup unsalted butter, softened
1/2 cup smooth peanut butter
1/3 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt

4 regular size Butterfinger bars, chopped coursely

Directions:

1. Preheat the oven to 350 degrees (F).  Line an 9×9-inch square baking pan with parchment paper, with ends of paper extending over opposite sides of pan. Repeat with second piece of paper in opposite direction. Butter the parchment paper liberally.  I also butter each step to help keep the parchment paper in place.

2. Melt the chocolate and butter in the top of a double boiler placed over simmering water.  Cool the mixture for 5 minutes

3. Place the sugar in a large mixing bowl and pour in the chocolate mixture.  Using an electric mixer on medium speed, mix until blended, about 25 seconds.  Scrape the bowl with a rubber spatula.

4. Add the vanilla.  With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed about 10 seconds.  Scrape the bowl after the last egg and blend until velvety, about 15 seconds more.

5. Add the flour, cocoa powder and salt on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any four at the bottom of the bowl. *over mixing the batter will produce a dry, crumbly brownie so only mix until combined and then no more!*  Fold in the crushed butterfinger bars.  Spread the batter evenly in the prepared pan and set aside.

6. In another large bowl, cream the butter, peanut butter, powdered sugar, vanilla and salt with an electric mixer on medium speed until smooth and lighter in color.  Pipe or dollop the peanut butter batter onto the brownie batter and swirl together with a knife.

7. Bake in preheated oven for about 30-35 minutes or until a toothpick inserted in the middle comes out with just moist crumbs (depending on the oven, these have taken up to 40 minutes).  Cool on a wire rack in pan for at least 1 hour before cutting.

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