Remember how I bought a ton of candy the other day? Somehow whenever I see the “2/$5.00” signs I just completely ignore the fact that I don’t actually have to buy 2 because they’ll each ring up for $2.50…*sigh*. I have a serious problem here ;).
I’m not big on candy bars. In fact, I pretty much never sit down and eat a candy bar – even a fun-sized one. My weakness is fruity/gummy/chewy candies like sour punch straws, skittles, star burst, sweet tarts, etc. (I still haven’t come up with a way to work these into a dessert- ha!) But chop up some candy bars and put them in brownies or cookies and I’m all over it. I took my favorite brownie recipe and folded in lots (like a whole bag!) of chopped butterfinger. OMG – they were awesome!!! I ate like 1/2 the pan ;). The brownies have the perfect chewy texture and the butterfinger stays crunchy. What more could you want in a dessert?? Enjoy!
Butterfinger Brownies
2 1/2 tbsp Hershey’s special dark cocoa
3/4 tsp instant espresso
1/3 cup boiling water
1 ounce unsweetened chocolate, finely chopped
2 tbsp unsalted butter, melted
1/3 cup vegetable oil
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 1/4 cups sugar
1 cup unbleached all-purpose flour
1/4 tsp table salt
16 fun-sized butterfinger candy bars, coarsely chopped
1. Preheat oven to 350 degrees. Spray 8 inch square pan with nonstick cooking spray.
2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add egg, yolk, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in butterfinger pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool completely.
