Butterfinger Overload Brownies
Butterfinger Overload Brownies are the very best quick and easy chocolate peanut butter dessert that's better than anything you've ever tasted.
Servings: 16 servings
Equipment
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter melted
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 9 fun sized Butterfingers cut into thirds
- 1 cup mini Peanut Butter Cups
Instructions
- Preheat oven to 350°F. Line or grease an 8x8 inch baking pan. Stir 3/4 cup all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking powder, and 1/2 teaspoon salt together in a bowl.
- In a medium sauce pot over medium heat, melt 1/2 cup butter. Continue to cook while it foams and stir constantly until it browns and you see some brown specks at the bottom and it starts to smell a bit toasted (i.e. heaven). Remove from heat. Once butter cools a bit, add 1 1/2 cups white sugar and 2 teaspoons vanilla extract. Next, beat in the 3 eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened.
- Cut 9 fun sized Butterfingers into thirds.
- Add your Butterfinger pieces and 1 cup mini Peanut Butter Cups cups to the batter and stir to combine.
- Spread the batter into the bottom of the prepared baking pan.
- Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean (except for melted chocolate), 35-40 minutes. Cool in the pan, cut into squares, and serve.
Nutrition
Calories: 307kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 225mg | Potassium: 157mg | Fiber: 2g | Sugar: 32g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
