Loaded Brownies with Butterfinger Frosting Recipe
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These fully Loaded Brownies are what happens when your favorite candy bar meets the fudgiest homemade brownie. A thick chocolate base, a creamy peanut butter frosting loaded with candy bits, and a glossy blanket of melted milk chocolate on top. Butterfinger brownies are an outrageous triple-layer dessert that’s chewy, crunchy, and melt-in-your-mouth rich. The honey-roasted peanut butter gives the frosting a salty-sweet depth that keeps you coming back for just one more square.
Table of Contents
WHY YOU’LL LOVE BUTTERFINGER BROWNIES
- A dessert lover’s dream: Chewy, creamy, crunchy layers in every bite.
- Sweet combo: Classic brownie meets Butterfinger candy explosion.
- Make-ahead and freezer-friendly: For easy entertaining!
- Foolproof: No special equipment required.
- Guaranteed hit: Perfect for bake sales, holidays, or midnight cravings!
Loaded Brownies
These Butterfinger brownies are what I call dangerous territory. I made them “for the neighbors,” but somehow half the pan never left the house.
Chad claims he was “testing for quality assurance,” and Munchkin just stood there grinning with chocolate on her cheek.
You know a dessert’s a winner when the spatula doesn’t even make it to the sink.
This loaded brownies recipe is pure indulgence. Fudgy brownie, creamy frosting, crunchy candy. The kind of dessert that earns you a reputation. Trust me, you’ll be the hero of every potluck from now on!
INGREDIENT NOTES
- Unsalted Butter: Always use real butter! It’s what gives these loaded brownies their rich flavor and dense, chewy texture.
- Cocoa Powder: Dutch-process or natural both work beautifully. Dutch gives a deeper, darker chocolate note.
- Honey Roasted Peanut Butter: Adds salty-sweet depth. If substituting creamy peanut butter, add 1 teaspoon of honey to mimic that flavor balance.
- Butterfingers: Freeze for 10–15 minutes before chopping for the cleanest cuts and crunchiest texture.
- Milk Chocolate Chips: Melt gently in 30-second bursts until smooth. Overheated chocolate can seize (harden and turn crumbly).
- Kosher Salt: Balances sweetness and enhances the chocolate and peanut butter flavor.
- Pure Vanilla Extract: Always use pure extract (not imitation) for the richest, most aromatic flavor.
VARIATIONS
Reese’s Remix: Swap Butterfingers for chopped Reese’s cups.
Nut-Free Version: Use sunflower seed butter and omit the candies.
Caramel Drizzle: Add caramel sauce between the frosting and chocolate layers.
Mocha Buzz: Add 1 tablespoon espresso powder to the brownie batter for depth.
Cookie Crunch: Swap candies for crushed Oreos, Chips Ahoy, or Nutter Butters.
Holiday Twist: Top with crushed pretzels and M&M’s for festive crunch.
Mini Brownie Cups: Bake in a mini muffin pan for bite-sized treats.
SERVING SUGGESTIONS
- Indulgent Treat: Top a square with a scoop of vanilla ice cream.
- Dessert Board: Pair this loaded brownies recipe with Snickers fudge and Golden Oreo truffles.
- Salty-Sweet Contrast: Sprinkle on a little flaky sea salt before the chocolate layer sets.
- Drink Pairing: Whip up a Costco Mocha Freeze or sip on a cozy mug of hot chocolate.
LOADED BROWNIE RECIPE FAQ
Yes, choose a fudge-style mix and bake according to the box. Let the brownie layer cool completely before frosting.
Beat the frosting well on medium speed and add milk one tablespoon at a time until spreadable but thick.
If your kitchen is warm, then yes. Refrigerate for up to 5 days and bring to room temperature before serving.
And you should know that loaded brownies freeze really, really well. Keep them wrapped up in the freezer for up to 2 months. If you cut and store them individually, they’ll defrost faster!
After testing countless brownie variations, I’ve learned that the secret is all about texture.
Melted butter creates chewiness, sugar gives that shiny top, and stopping the mixing at just the right moment keeps them fudgy.
Peanut butter frosting is whipped to perfection. The key is truly soft butter and high-speed mixing. The final chocolate layer seals in freshness and gives that candy-bar snap when you bite in.
This loaded brownie recipe is over-the-top, messy, and completely worth it.
DONNA’S PRO TIPS
- Don’t overbake. Slightly underdone centers finish setting as they cool.
- Cool brownies completely. Otherwise, the frosting will melt.
- Use kosher salt to enhance the chocolate depth. Table salt is too overpowering.
- Line the pan with parchment. Makes removal easy and guarantees clean slicing.
- Use a warm knife. You’ll get perfect cuts through the chocolate layer.
- Always use pure vanilla extract. It provides the richest flavor.
- Freeze candy bars before chopping. This keeps them crunchy and larger pieces intact.
TOOLS NEEDED
- 9×13 Baking Dish: Ideal for thick, chewy brownies.
- Parchment Paper: Ensures easy removal and perfect cuts.
- Stand Mixer: For light, creamy frosting.
- Offset Spatula: For smooth, even layers.
- Microwave-Safe Bowl: For melting butter and chocolate safely.
- Sharp Knife: Essential for chopping candy bars and slicing squares cleanly.
Enjoy!
With love, from our simple kitchen to yours.
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Loaded Brownies with Butterfinger Frosting Recipe
Ingredients
Brownie Layer
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 tablespoon pure vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 12- ounce bag Fun Size Butterfingers, chopped
- 1 large Butterfinger bar, for garnish
Toppings
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 15- ounce jar honey roasted peanut butter
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 –4 tablespoons milk, as needed
- 6 ounces milk chocolate chips, melted
Instructions
- Prep the Pan: Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper and set aside.
- Make the Brownie Batter: In a large microwave-safe mixing bowl, melt 1 cup unsalted butter completely. Add 2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 tablespoon pure vanilla extract, and 3 large eggs. Whisk until smooth and fully combined. Add 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt. Whisk until just combined. Do not overmix. Fold in half of the chopped Butterfingers.
- Bake: Pour the batter into the prepared dish and bake for 20–25 minutes, or until a toothpick comes out clean. Place the pan in the freezer to cool for about 15 minutes.
- Prepare the Frosting: Finely chop the remaining Butterfinger candy bars (or pulse them in a food processor until pea-sized). In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup unsalted butter, 15- ounce jar honey roasted peanut butter, 4 cups powdered sugar, 1 tablespoon pure vanilla extract, and 1/2 teaspoon kosher salt. Beat on medium speed until smooth and creamy, about 3 minutes. Stir in candy bar crumbs on low, then beat on medium speed until fluffy. If the frosting is too thick, add 2 –4 tablespoons milk, 1 tablespoon at a time until it’s thick but spreadable.
- Assemble the Brownies: Spread the frosting evenly over the cooled brownies. Pour melted 6 ounces milk chocolate chips over the top and spread with a spatula until smooth. Chop 1 large Butterfinger bar and sprinkle over the top for garnish.
- Serve: Chill for 10–15 minutes for clean slices. Serve and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2015, updated and republished November 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I love these recipes–BUT–I'm getting fat eating them!
Last night I told my husband that I need to make brownies….and today you post this. I guess this is what I'll be making 🙂
They definitely look outrageous and I WANT them!!
I had a butterfinger the other day – it was a total checkout line impulse buy but it was sooo good. I'm obsessed now. Putting them on blondies like this is kind of brilliant!
Woohoo! These look amazing!
My boyfriend LOVES Butterfingers, so I'm most definitely going to have to make these for him!
The perfect balance of sweetness, richness, and buttery-ness.
Yum yum yum! These look so delicious!
What a sweet flavorful explosion in your mouth! I need something to satisfy my cravings and this hit the spot!
OMG these are so delicious!!!
wow, these loaded brownies are out of this world! so easy to make and absolutely delicious. a definite hit with my family!
Hi Saoirse!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn