BUTTERFINGER BROWNIES with BUTTERFINGER FROSTING
1 box Ghiradelli’s Dark Chocolate Brownie mix (plus water, oil & egg as called for on package)
1 10-oz. package Butterfinger bits (baking aisle by the chocolate chips)
1 full-size Butterfinger candy bar (garnish) ~ crushed/chopped into chunks
4 TB (1/2 stick or 1/4 cup) unsalted butter, room temperature
1 cup powdered sugar………………………...about 1/2 cup smooth peanut butter
1 tsp. pure vanilla extract……………………dash of salt
2-3 tsp. milk, if needed
about 2-3 oz. chocolate chips, melted (I like dark)
Preheat oven to 325. Line a 9” or 10” square pan with parchment paper (extend over the sides a little, so you can pull brownies out later) and spray with non-stick baking spray.
Make up the brownies according to the package directions, but add in 3/4 cup Butterfinger bits (remember that there are also tiny dark chocolate chips in the brownie mix). Spread in the prepared pan. Bake for 35-45 minutes or until a toothpick comes out clean. (I usually bake things 5 minutes less than the recipe/box calls for, so it will be a little more moist and chewy.) Let cool on a rack. Pull the cooled brownies out by the ends of the parchment paper and put onto a serving plate. Carefully slide out the parchment paper from underneath.
Meanwhile: Put the butter, peanut butter, powdered sugar, vanilla and salt into your mixing bowl. Beat on medium speed until smooth and creamy, (about 3 minutes ~ you'll notice a difference in texture, and it will turn a little lighter), then about 1/4-1/2 cup of the Butterfinger bits (reserve about 1/4-1/2 cup to sprinkle on top later). Stir on low, then switch to medium speed and beat until the Butterfinger bits are mixed in well. (If mixture is too thick, add milk 1 tsp. at a time beating between each addition until it is thick like frosting, but easy to spread on the brownies ~ Beat mixture until well combined.)
Spread frosting over top of cooled brownies. Pour or drizzle melted chocolate over top of brownies (you can spread it evenly on top, or leave it drizzled ~ I like it drizzled). Sprinkle the rest of the Butterfinger bits on top of the chocolate, and put the larger chunks of Butterfinger candy bar on top. Cut into squares and serve.
TIP: If you're going to transport the brownies, I put a smear of frosting under the brownies, so that they don't slide around on the plate in the car.