Crack Butterfinger Brownies

The recipe Crack Butterfinger Brownies can be made in approximately 45 minutes. For 59 cents per serving, you get a side dish that serves 12. One portion of this dish contains around 6g of protein, 17g of fat, and a total of 256 calories. 2158 people have tried and liked this recipe. If you have all purpose flour, eggs, salt, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. It is brought to you by Laurens Latest. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is not so excellent. Similar recipes are Butterfinger Brownies, Butterfinger Brownies, and Crack Brownies.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Line a 9x9 square glass baking dish with parchment paper and spray lightly with nonstick cooking spray. Set aside.In a double boiler, melt butter, chocolate chips and unsweetened baking chocolate. Stir occasionally until completely smooth and melted. Remove from heat and cool 15 minutes.In a large bowl, stir eggs, vanilla and sugar {do not beat}. Pour in warm chocolate butter mixture and stir. Set aside to cool to room temperature, another 15 minutes or so.Stir in flour, baking powder & salt until combined. In a separate bowl, stir butterfinger bits with mini chocolate chips and 1 tablespoon of flour. Pour into batter and stir.Pour batter into prepared pan and bake 15 minutes. Rap pan against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into squares.

 

Step by step:

1. Preheat oven to 350 degrees. Line a 9x9 square glass baking dish with parchment paper and spray lightly with nonstick cooking spray. Set aside.In a double boiler, melt butter, chocolate chips and unsweetened baking chocolate. Stir occasionally until completely smooth and melted.

2. Remove from heat and cool 15 minutes.In a large bowl, stir eggs, vanilla and sugar {do not beat}.

3. Pour in warm chocolate butter mixture and stir. Set aside to cool to room temperature, another 15 minutes or so.Stir in flour, baking powder & salt until combined. In a separate bowl, stir butterfinger bits with mini chocolate chips and 1 tablespoon of flour.

4. Pour into batter and stir.

5. Pour batter into prepared pan and bake 15 minutes. Rap pan against the oven shelf to force the air to escape from between the pan and the brownie dough.

6. Bake for about 10 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into squares.

Nutrition Information:

covered percent of daily need