Below is another promising recipe from Recipe Girl. If you have ever visited my house for a wine night or for a party then you know that I LOVE making brownies! I have made dark chocolate bacon brownies, triple chocolate chunk brownies, mocha fudge brownies, brownie cookies, symphony brownies, and the list goes on and on. I can’t wait to try this next one because there is something gratifying about making brownie batter (rather than opening a box) and on top of that I get to add BUTTERFINGERS! Enjoy!
- 4 ounces unsweetened chocolate
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 2 cups light brown sugar
- 4 Lg eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 16 (.65 ounce) Butterfinger candy bars, chopped (or just use 10.4 ounces total)
Preheat oven to 325º. Line a 9×13-inch pan with foil; grease the foil.
Melt chocolate in glass bowl in the microwave- short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly.
In a large mixing bowl, mix butter, peanut butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour. Stir in chopped butterfingers (reserving about 3/4 cup for the top).
Spread batter into prepared pan. Top with reserved butterfinger chunks.
Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
Refrigerate until brownies are well-chilled- if overnight, cover with plastic wrap. When ready to cut, remove from the refrigerator and turn onto a cutting board. Carefully peel off the foil and use another cutting board to flip the brownies back upright. Use a large, sharp knife to cut into squares.