I’m not quite sure just how one itty bitty candy bar can turn simple homemade brownies into something so amazingly delicious, however, when it comes to these Butterfinger Crackle Top Fudgy Brownies, that itty bitty Butterfinger candy bar is definitely a miracle worker. It almost magically gives these brownies a lovely crackly top, while also making them chewy, fudgy, chocolatey, and just a wee touch salty all at the same time. When it comes to homemade, made from scratch brownies, it doesn’t get much better.
So what if I made these brownies several months ago? And, so what if B.O.B. Bob and I totally demolished them quicker than Miss Brenna demolishes her nightly dish of rotisserie chicken? Life happens, things get crazy rush rush rush busy, and all good intentions fail. The important thing here is that I’m sharing the recipe with y’all right now. And, after you make these brownies, I can almost bet, that you’re going to thank me for it.
So, what’s so gosh-darn special about these simple homemade brownies? Their amazingly delicious crackly top, all thanks to one itty bitty Butterfinger candy bar. Basically, these brownies just have it all. They’re chewy, fudgy, chocolatey, and just a wee touch salty. And, although I know Brenna would highly disagree, for me, these brownies beat out a dish of rotisserie chicken any ol’ day of the week.
Ingredients:
- 10 Tablespoons Unsalted Butter
- 1 (3.5-oz.) Dark Chocolate Candy Bar, Finely Chopped
- 1 Cup of Granulated Sugar
- 2 Eggs
- 1 Tablespoon Vanilla
- 3/4 Cup All-Purpose Flour
- 1/4 Cup Unsweetened Cocoa Powder
- 1 (3.7-oz.) Butterfinger Candy Bar, Finely Chopped (Divided)
Directions:
- Preheat oven to 350 degrees.
- Line an 8×8 inch baking dish with parchment paper; set aside.
- In a small saucepan, melt the butter over medium-low heat. When the butter is melted, remove the pan from the heat and stir in the finely chopped chocolate. Stir until smooth.
- In a large mixing bowl, whisk the butter and chocolate mixture with the granulated sugar for 1 minute.
- Add the eggs and vanilla; whisk for 1 minute.
- Add the flour and cocoa; whisk until just combined. Fold in 1/2 of the chopped Butterfinger candy bar.
- Pour the brownie batter into the parchment paper-lined baking dish and even the top out with a spatula. Sprinkle the remaining chopped Butterfinger candy bar over the brownie batter and then use the palm of your hand to slightly press the chopped candy bar down into the batter.
- Bake the brownies for 35 to 40 minutes, or until the center is puffed up and no longer wobbly.
Suggestions:
- For this recipe, I used a Lindt Excellence “A Touch of Sea Salt” 3.5-oz. dark chocolate candy bar. You can use whichever candy bar or chocolate you prefer. If using a non-salted variety, you may wish to add 1/2 teaspoon of sea salt to the brownie batter.
- Allow the brownies to cool for at least 30 minutes before removing them from the pan. Grab the edges of the parchment paper, lift up, and remove the brownies from the baking dish. Then, you can easily cut the brownies into small squares.
- If using a metal pan or ceramic baking dish, you may need to adjust the baking time. I suggest you check on the brownies after they have baked for 30 minutes.
Improvements:
- After the brownies have cooled, drizzle them with a little bit of melted chocolate.
- Serve these brownies with this Butterfinger to the Extreme Ice Cream.
- For even more added texture, add finely chopped peanuts to the brownie batter before baking.
- Love to make homemade brownies? Make sure to check out our recipes for these Dark Chocolate Irish Cream Brownies, these Milk Chocolate Sour Cream Cake Brownies, these Dark Chocolate Brown Sugar Chili Brownies, these Fluffy Peanut Butter Nougat Chocolate Brownies, these Dark Chocolate Salted Candy Bar Brownies, or these Milk Chocolate Coconut Brownies.
Ingredients:
- 10 Tablespoons Unsalted Butter
- 1 (3.5-oz.) Dark Chocolate Candy Bar, Finely Chopped
- 1 Cup of Granulated Sugar
- 2 Eggs
- 1 Tablespoon Vanilla
- 3/4 Cup All-Purpose Flour
- 1/4 Cup Unsweetened Cocoa Powder
- 1 (3.7-oz.) Butterfinger Candy Bar, Finely Chopped (Divided)
Directions:
- Preheat oven to 350 degrees.
- Line an 8×8 inch baking dish with parchment paper; set aside.
- In a small saucepan, melt the butter over medium-low heat. When the butter is melted, remove the pan from the heat and stir in the finely chopped chocolate. Stir until smooth.
- In a large mixing bowl, whisk the butter and chocolate mixture with the granulated sugar for 1 minute.
- Add the eggs and vanilla; whisk for 1 minute.
- Add the flour and cocoa; whisk until just combined. Fold in 1/2 of the chopped Butterfinger candy bar.
- Pour the brownie batter into the parchment paper-lined baking dish and even the top out with a spatula. Sprinkle the remaining chopped Butterfinger candy bar over the brownie batter and then use the palm of your hand to slightly press the chopped candy bar down into the batter.
- Bake the brownies for 35 to 40 minutes, or until the center is puffed up and no longer wobbly.
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Dark Chocolate Brown Sugar Chili Brownies
