I don’t know if I’ve told y’all this or not, but I may have a thing for chocolate. I don’t discriminate and I like chocolate of all kinds. I may have a slight candy bar problem too (although it’s probably not that surprising once you take a peek at my waistline — I’m working on that). Butterfinger is one of my faves so when I came across this Butterfinger Brownie recipe, I had to check it out. I’m not gonna lie – it’s amazing! This is one you’re definitely going to want to bust out for the fam, or maybe keep it to yourself…you decide.
Ingredients
1 1/3 C flour
1/2 tsp salt
2 C sugar
4 squares of Ghirardelli (or other) dark baking chocolate, melted
1/2 C canola oil
4 eggs, room temp
1 tsp vanilla
1 bag Butterfinger bits
1 C caramel chips
Caramel syrup
Directions
Heat oven to 350 degrees. Prep baking pan with baking spray.
Combine flour and salt, sift together.
Mix sugar and oil together. Beat in eggs until light and smooth.
Add vanilla, Butterfinger bits and caramel chips.
Slowly add the dry ingredients,beating until smooth.
Spread in the baking pan. Bake at 350 degrees for 30 to 35 minutes.
Allow to cool slightly.
Drizzle caramel syrup all over the top of the brownies.
Cut into squares while warm.
- 1 1/3 C flour
- 1/2 tsp salt
- 2 C sugar
- 4 squares of Ghirardelli (or other) dark baking chocolate, melted
- 1/2 C canola oil
- 4 eggs, room temp
- 1 tsp vanilla
- 1 bag Butterfinger bits
- 1 C caramel chips
- Caramel syrup
- Heat oven to 350 degrees. Prep baking pan with baking spray.
- Combine flour and salt, sift together.
- Mix sugar and oil together. Beat in eggs until light and smooth.
- Add vanilla, Butterfinger bits and caramel chips.
- Slowly add the dry ingredients,beating until smooth.
- Spread in the baking pan. Bake at 350 degrees for 30 to 35 minutes.
- Allow to cool slightly.
- Drizzle caramel syrup all over the top of the brownies.
- Cut into squares while warm.
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