1 cup unsalted butter
2 cups granulated sugar
1 cup unsweetened cocoa powder
1 Tbsp vanilla extract
3 large eggs
1 cup all-purpose flour
½ tsp baking powder
½ tsp salt
1 (12 oz) bag Fun Size Butterfingers, chopped
1 large Butterfinger bar (garnish)
1 cup unsalted butter, room temperature
4 cups powdered sugar
1 (15 oz) jar honey roasted peanut butter
1 tablespoon pure vanilla extract
1/2 teaspoon salt
2-4 tablespoons milk, if needed
6 oz milk chocolate chips, melted
Preheat oven to 350°F. Line a 9x13 baking dish with parchment paper, set aside.
Place butter in a large microwave safe mixing bowl, melt completely. Add sugar, cocoa, vanilla and eggs. Whisk to combine well. Add remaining ingredients. Whisk until completely combined, but do not over mix. Gently stir in 1/2 of chopped Butterfingers.
Pour into prepared baking dish. Bake for 20 minutes or until a tooth pick comes out clean. Place in the freezer to cool, about 15 minutes.
Meanwhile: Finely chop remaining candy bars, or toss them in a blender/food processor until they are pea size crumbs. Set aside.
Combine butter, peanut butter, powdered sugar, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy, about 3 minutes, then add candy bar crumbs. Stir in on low, then switch to medium speed and beat until light and creamy. If mixture is too thick, add milk 1 tablespoon at a time beating between each addition until it is thick like frosting, but thin enough to spread with a spatula. Beat mixture until well combined.
Spread frosting over top of cooled brownie. Pour melted chocolate over top of brownies, use a spatula to spread it across the top of the frosting. Chop large Butterfinger bar and sprinkle over the top of the frosting. Serve and enjoy.
COOK'S NOTES: These brownies freeze very well. Be sure to wrap well and defrost on the counter for 30 minutes before eating.
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