Loaded Brownies with Butterfinger Frosting Recipe
Loaded Brownies with chocolatey Butterfingers and a nutty frosting... sign me up! Level up your brownie game with my sweet candy brownies!
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 9x13 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!
Notes
Make-Ahead Tips: You can bake the brownie layer up to 2 days ahead. Once cooled, wrap tightly in plastic wrap and store at room temperature. Prepare the frosting just before assembling for the freshest flavor.
Storage: Store finished brownies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. Bring to room temperature before serving for the best texture.
Freezing: Freeze the frosted brownies whole or sliced. Wrap tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw on the counter for 30–45 minutes before serving.
Re-Freezing: Not recommended once thawed. The frosting texture softens too much after a second freeze.
Bonus Tip: Warm individual brownies in the microwave for 10 seconds before eating. The frosting turns silky, and the chocolate layer gets just a little gooey… It’s like heaven!
Nutrition
Serving: 1 | Calories: 690cal | Carbohydrates: 82g | Protein: 9g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 87mg | Sodium: 312mg | Sugar: 64g | Fiber: 4g | Calcium: 47mg | Iron: 2mg