Butterfinger Brownies

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You’re here for Butterfinger Brownies, so let’s make them worth it. These are rich, fudgy, and packed with real chocolate flavor, with buttery edges and that signature crackly top, plus melted chocolate and crispy Butterfinger pieces in every bite, not just on top. The method is simple and reliable, with a quick mid-bake pan tap that creates that dense, glossy finish, so you get consistent, craveable results every time.

 

Ingredient Notes

• Mini chocolate chips – optional, but highly recommended for extra pockets of melty chocolate
• Salted butter – adds richness and balances the sweetness without extra steps
• Semi sweet chocolate chips – smooth chocolate base with just enough sweetness
• Unsweetened baking chocolate – deepens the flavor and keeps things from getting too sweet
• Eggs – give structure and that classic chewy texture
• Vanilla extract – rounds out the chocolate flavor
• Sugar – sweetens and helps create that shiny, crackly top
• All purpose flour – just enough to hold everything together
• Baking powder – gives a slight lift so they aren’t too dense
• Butterfinger pieces – the star, adds crunch and that signature flavor

How to Make Butterfinger Brownies

These butterfinger brownies come together in one bowl after melting the chocolate. No mixer needed. Just stir, layer, bake, done. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.

Step 1: Preheat Oven + Prep Pan

Line a 9×9 pan with parchment and lightly spray. Preheat to 350° F.

Step 2: Melt Chocolate + Butter

Use a double boiler to melt butter, chocolate chips, and baking chocolate until smooth. Cool slightly.

Step 3: Mix Wet Ingredients

Stir eggs, vanilla extract, and sugar together. Pour in the melted chocolate mixture and stir to combine.

Step 4: Add Dry Ingredients

Stir in flour, baking powder, and salt until just combined.

Step 5: Fold in Butterfinger + Chocolate Chips

Toss Butterfinger pieces and mini chips with a little flour, then fold into the batter.

Step 6: Bake + Tap the Pan

Bake for 15 minutes, then gently tap the pan on the oven rack. Bake another 10 minutes or until set.

Step 7: Cool + Chill

Cool completely, then refrigerate before slicing for clean edges.

Tools You’ll Need

Before you dive in, grab these tools so everything comes together easily.

• 9×9 square baking dish 
• Parchment paper 
• Mixing bowls 
• Double boiler 

Tips for Success

• Chill before slicing, it makes a big difference in clean cuts
• Let the melted chocolate cool slightly before mixing, it keeps the eggs from scrambling
• Stir, don’t beat, this keeps the texture dense and fudgy
• Tossing the Butterfinger pieces in flour helps them stay evenly distributed
• Don’t over bake, a slightly soft center firms up as it cools

FAQ

These butterfinger brownies hit that perfect balance of rich, fudgy, and crunchy. Once you make them, you’ll keep coming back to this exact version. The printable recipe card is below. Have a great day, friends!

Variations

• Swap Butterfinger pieces with chopped peanut butter cups for a softer texture
• Add a swirl of peanut butter to the batter before baking
• Skip mini chocolate chips for a more candy-forward bite
• Sprinkle extra Butterfinger pieces on top before baking for added crunch

More Brownie Recipes to Try

• Oreo Brownies
• Rocky Road Brownies
• Mint Brownies
• Pumpkin Brownies
• Valentine’s Day Brownies

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.