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Imagine this: the crunchy peanut buttery flavor of Butterfinger captured inside a brownie. Need I say more? Bring on my Butterfinger Brownies!
These Butterfinger Brownies take your favorite fudgy dessert and pack it with butterfinger pieces for a crunchy, sweet surprise.
This recipe is basically brownie heaven—perfect for peanut butter fanatics and chocolate lovers alike.
The steps are simple: mix your dry ingredients, stir them into the wet stuff, then fold in the butterfinger bits. Bake, top with melted peanut butter, and you’re set!
I always want to NOM these things down before they cool off. HA! But believe me, the wait is worth it.
Plus, if you have some leftover halloween candy, this is a perfect treat to use it up—just swap out your regular candy for butterfinger bars, and you’re on your way to a sweet masterpiece.
So whether you’re making these brownies for a kid’s party, a potluck, or just because you need a little chocolate pick-me-up, you’ll find yourself wanting to snack on them at all hours.
Ready to whip up something fun, crunchy, and a little bit different than your average brownies? Let’s get started on these Butterfinger Brownies!
Some of our other favorite BROWNIE RECIPES we have on our site include: Pecan Pie Brownie Bombs, Pecan Pie Brownies Recipe from Scratch, and Easy Mississippi Mud Brownie Bars Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE BUTTERFINGER BROWNIES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE A BOX MIX?
- CAN I USE A DIFFERENT CANDY?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Thick & Chewy Butterfinger Brownies Recipe
WHY THIS RECIPE WORKS:
- Extra Crunch and Flavor: The crushed butterfinger bars add a crispy, peanut-buttery texture that blends perfectly with the chocolate flavor of the brownies.
- Quick and Simple: You can make these brownies from scratch in under an hour. Even the topping is just melted peanut butter—no fancy steps involved.
- Customizable: Love even more chocolate? Add some dark chocolate chips. Need a different flavor? Swap Butterfinger for your favorite candy bar.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Unsweetened cocoa powder
- All-purpose flour
- Baking powder
- Granulated sugar
- Salted butter (melted)
- Vegetable oil
- Vanilla extract
- Eggs
- Peanut butter chips
- Butterfinger candy bars
- Peanut butter
HOW TO MAKE BUTTERFINGER BROWNIES:
- Preheat the oven to 325°F. Spray a 9×13 baking dish with cooking spray and set aside.
- In a medium bowl, stir together the cocoa powder, flour, and baking powder, and set aside.
- In a large bowl, stir together the sugar, butter, oil, and vanilla.
- Add the eggs one at a time and whisk until well combined.
- Add the dry ingredients to the wet and slowly stir together until there are no dry patches. Be careful with this step so the dry mixture doesn’t fly all over the place.
- Stir in the peanut butter chips, followed by the crushed butterfingers.
- Press the mixture into the bottom of the prepared baking dish. Bake for 40-45 minutes until a toothpick inserted into the center comes out mostly clean, there should be a little moist batter left on the toothpick.
- Allow to cool for 5 minutes.
- While the brownies are cooling slighly, melted the peanut butter in the microwave in a microwave safe bowl in 15 second intervals, stirring in between until melted.
- Pour the peanut butter on top of the hot brownies and spread it evenly over the top.
- Cool for 15 more minutes and then sprinkle the roughly chopped butterfingers on top, gently pressing them in.
- Allow to cool completely before slicing.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A BOX MIX?
Yes! If you’re short on time or just want a brownie mix from the grocery store, go for it.
Make sure it’s the family-size that fits a 9×13 baking pan.
Then, fold in the peanut butter chips and crushed Butterfinger to your prepared batter for that delicious brownies twist.
CAN I USE A DIFFERENT CANDY?
Absolutely.
If you’re not a Butterfinger fan, try favorite candy bar like Snickers, Milky Way, or even some dark chocolate chips.
ANY ADDITIONS?
You might as well go for it! I’ve got some ideas to get you started.
- Brown sugar swirl: Replace a little of the granulated sugar with brown sugar for a richer taste.
- Caramel drizzle: Once the brownies have cooled slightly, swirl in some melted caramel for extra sweetness.
- Cream cheese swirl: Drop spoonfuls of sweetened cream cheese on top of the brownie batter before baking.
- Nuts: Chopped peanuts or walnuts can pair nicely with the peanut butter theme.
- Scoop of vanilla ice cream: Serve each piece warm with a spoonful of ice cream for dessert heaven.
- Parchment paper lining: Use it to make lifting the brownies from the pan super easy, leaving the bottom of the brownies intact.
- Dust of cocoa powder: Sift a little over the top of the brownies once they’ve cooled for a cafe-inspired finish.
- Chocolate ganache: If you want a double-chocolate punch, spread melted chocolate over the top after you add the peanut butter layer.
- Sprinkle of flaky sea salt: Contrasts beautifully with the sweet candy bits.
- Touch of melted butter: Combine it with peanut butter for a creamier, easier spread.
ANY SUBSTITUTIONS?
There are always possibilities for changing things up.
- Coconut oil instead of vegetable oil for a slight tropical flavor in your brownies.
- Gluten-free flour in place of all-purpose for a celiac-friendly version—just ensure it’s a brand that works well for baked goods.
- Chocolate chips if you don’t have peanut butter chips on hand—both add that tasty chocolate punch.
- Different candy bar if Butterfinger isn’t your jam. Crunch bars, Reese’s Pieces, or even Kit Kat can be fun.
- Homemade brownies or your own “brownie base” recipe—just add the candy pieces and peanut butter topping after they’re done baking.
- Regular salted butter can become unsalted if that’s all you have—just add a pinch more salt in the mix to taste.
HOW TO STORE:
Refrigerator
For best results, place leftovers in an airtight container and store them in the fridge for up to 5 days.
This keeps them fresh, especially in warm or humid climates.
If you like them cold, enjoy straight from the fridge; if not, bring them to room temperature before snacking.
Freezer
You can freeze these brownies for up to 3 months.
Wrap them individually in plastic wrap (or store the whole batch in a freezer-safe container).
Thaw in the fridge overnight or on the counter for a few hours.
A quick zap in the microwave can bring back that freshly-baked warmth.
DANA’S TIPS AND TRICKS:
- Line with Aluminum Foil: If you’re not into parchment, foil works too—just spray it with nonstick cooking spray to avoid sticking.
- Don’t Overmix: Stir the dry ingredients into the wet until just combined. Overmixing can make brownies tough instead of chewy.
- Mind the Oven: Every oven’s a bit different. If the center of the brownies looks raw at 40 minutes, give it a few more. If the edges pull away too soon, reduce the time next time.
- Check With a Toothpick: You want it to come out with a little bit of batter or crumbs, not totally wet or completely dry. That’s how you get those chewy brownies.
- Crush Butterfingers: A simple way is to put them in a zip-top bag and use a rolling pin or can to crush them—less mess, more control.
- Don’t Skimp on the Topping: The peanut butter layer is pure gold. Warm the PB until pourable so it glides right over the top of the brownies.
No matter if it’s your leftover Halloween candy or a fresh stash from the store, these Butterfinger Brownies will bring a grin to anyone who takes a bite.
The next time you need a sweet treat or a surefire crowd-pleaser, keep this recipe in mind.
Thick & Chewy Butterfinger Brownies Recipe
Ingredients
- 1 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 & 1/2 cups granulated sugar
- 1/2 cup salted butter melted
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup peanut butter chips
- 3 1.9 ounce butterfingers crushed
For the topping
- 1 cup creamy peanut butter
- 3 1.9 ounce butterfingers roughly chopped
Instructions
- Preheat the oven to 325°F. Spray a 9×13 baking dish with cooking spray and set aside.
- In a medium bowl, stir together the cocoa powder, flour, and baking powder, and set aside.1 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1 teaspoon baking powder
- In a large bowl, stir together the sugar, butter, oil, and vanilla.1 & 1/2 cups granulated sugar, 1/2 cup salted butter, 2 tablespoons vegetable oil, 2 teaspoons vanilla extract
- Add the eggs one at a time and whisk until well combined.3 large eggs
- Add the dry ingredients to the wet and slowly stir together until there are no dry patches. Be careful with this step so the dry mixture doesn’t fly all over the place.
- Stir in the peanut butter chips, followed by the crushed butterfingers.1 cup peanut butter chips, 3 1.9 ounce butterfingers
- Press the mixture into the bottom of the prepared baking dish. Bake for 40-45 minutes until a toothpick inserted into the center comes out mostly clean, there should be a little moist batter left on the toothpick.
- Allow to cool for 5 minutes.
- While the brownies are cooling slighly, melted the peanut butter in the microwave in a microwave safe bowl in 15 second intervals, stirring in between until melted.
- Pour the peanut butter on top of the hot brownies and spread it evenly over the top.1 cup creamy peanut butter
- Cool for 15 more minutes and then sprinkle the roughly chopped butterfingers on top, gently pressing them in.3 1.9 ounce butterfingers
- Allow to cool completely before slicing.
Notes
- Line with Aluminum Foil: If you’re not into parchment, foil works too—just spray it with nonstick cooking spray to avoid sticking.
- Don’t Overmix: Stir the dry ingredients into the wet until just combined. Overmixing can make brownies tough instead of chewy.
- Mind the Oven: Every oven’s a bit different. If the center of the brownies looks raw at 40 minutes, give it a few more. If the edges pull away too soon, reduce the time next time.
- Check With a Toothpick: You want it to come out with a little bit of batter or crumbs, not totally wet or completely dry. That’s how you get those chewy brownies.
- Crush Butterfingers: A simple way is to put them in a zip-top bag and use a rolling pin or can to crush them—less mess, more control.
- Don’t Skimp on the Topping: The peanut butter layer is pure gold. Warm the PB until pourable so it glides right over the top of the brownies.
Nutrition
Love This Recipe?
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