Food Snob

I bought a package of butterfingers bits way back when planning to use them in some recipe I saw on Pinterest. Then life got in the way and I put the package in a jar and I put that jar in a cupboard and sorta forget about their existence. I unearthed those butterfingers bits the other day when I was looking for some butterscotch chips for a recipe I was itching to make. Turns out I didn’t have any butterscotch chips. But since I did have the Butterfingers bits I decided it was time to use them accordingly.

I found a delicious looking recipe to try at Inside Bru Crew Life, a website that always makes me think of the Milwaukee Brewer’s. I added a little bit of a twist to Jocelyn’s recipe by adding some flaked sea salt. My coworkers went craaaaaaaaaazy over these bars!

ingredients.

  • ½ c. butter, softened
  • 2 c. brown sugar
  • 2 eggs, room temperature
  • ½ c. creamy peanut butter
  • 1 tsp. vanilla
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 2 c. flour
  • 1 10-oz bag crushed Butterfinger candy bars (they sell them already crushed!)
  • ½ c. heavy whipping cream
  • 1 ¼ c. chocolate chips
  • Flakey Sea Salt

directions.

  1. Preheat oven to 350 degrees. Line a 9×13-inch baking pan with parchment paper and spray with cooking spray or grease with butter or shortening.
  2. In a medium bowl, stir together baking powder, flour and salt.
  3. Beat the butter, brown sugar, and peanut butter until creamy. Add the eggs and vanilla and beat again.
  4. Slowly add the dry mixture to the butter mixture and mix until incorporated. Add the crushed Butterfinger bars and mix to combine.
  5. Spread the batter into prepared baking dish. Bake for 20 to 22 minutes. Do not over bake. Remove and let cool completely.
  6. Pour the whipping cream in a small saucepan and bring to a simmer, just before boiling. The cream will have tiny bubbles at the edge of the pan. Remove from the heat and stir in the chocolate chips until melted and creamy. Spread over the top of the cooled blonde brownies. Let set before sprinkling with flakey sea salt. Cut into bars. Store in a sealed container. Makes approximately 24 blonde brownies, more or less, depending on how big you like your brownies.

If you don’t have whipping cream you can use half and half instead. That’s what I did. I used equal parts half and half to chocolate and used a chocolate bar that already contained sea salt. I found the texture of the ganache a bit soft for my liking so would suggest adding a bit more chocolate if you do have to go the half and half route.

Recipe rating: 

 

One Reply to “Butterfinger Blonde Brownies”

  1. Mmmmmhmmmmmm, went crazy for them. I seriously could eat 100 of these. They are to die for. My all-time favorite so far. Thanks Deb!!! ❣️

    Like

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