Butterfinger Brownies

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Butterfinger brownies are the best fudgy brownies with Butterfinger candy bar chunks baked into them.

Butterfinger Brownies

Kids are funny. They ask a lot of questions. And when they’re approaching their pre-teen years, they tend to ask a lot of uncomfortable questions. I know those kinds of uncomfortable talks have to be had, but I’m sort of hoping that my husband will be able to take care of most of that. It gives me the heebie jeebies to think that I might have to explain the birds and bees to my son… my little darling who still occasionally calls me Mommy, still wants to snuggle when we watch TV and still manages to hang onto a good amount of innocence in this Lady Gaga world.

What does all of this have to do with Butterfinger Brownies? Nothing, really. Except that the joy of eating butterfinger brownies significantly outweighs the uncomfortableness of the questions that were thrown at me last weekend.

Ingredients for Butterfinger Brownies

Ingredients needed for Butterfinger Brownies:

  • creamy peanut butter
  • butter
  • flour
  • unsweetened chocolate
  • light brown sugar
  • eggs
  • vanilla extract
  • Butterfinger candy bars!

How to Make Butterfinger Brownies

How to make Butterfinger Brownies:

Use a whisk to mix butter (melted), peanut butter and brown sugar until they’re well combined.

How to Make Butterfinger Brownies

Stir in eggs and vanilla extract.

How to Make Butterfinger Brownies

Add melted, unsweetened chocolate and stir to combine.

How to Make Butterfinger Brownies

Add flour- just a cup.

How to Make Butterfinger Brownies

Stir in a bunch of chopped Butterfinger candy bars. Oh yeah.

How to Make Butterfinger Brownies

Spread in a prepared pan and top with more Butterfinger chunks. I like to bake them in greased foil because it’s so easy to peel off after they’re baked and chilled, and they come out so perfect.

Butterfinger Brownies

Here’s the pan of Butterfinger Brownies all baked up.  See those Butterfinger pieces all melted in nicely??

Butterfinger Brownies

Slice. Taste. Slice. Taste. (and then say to yourself, how am I going to explain the whole “sex” thing to my son. And where is my husband and why isn’t he the one doing this??) Then eat some more.

Butterfinger Brownies

These brownies turn out to be super duper fudgy.

Did I mention fudgy? So fudgy.

Butterfinger Brownies

Easy to stack? Yessiree… as long as you chill them very well before cutting. These go on my “favorite cookies and bars” list, which is a list reserved for only the best of the best. That’s how much I liked them. And seriously, they can take your mind off of all that stuff you have to talk to your kids about.

How about you? Have you had “the talk” with your kids?  How’d it go? What was/is your plan? Clearly, I need advice!

Here are a few more recipes using Butterfinger candy bars that you might enjoy trying:

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Butterfinger Brownies

Fudgy brownies with bits of Butterfinger candy bars baked inside.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 25 servings
Calories 238kcal
Course Dessert
Cuisine American
Keyword butterfinger brownies


  • 4 ounces unsweetened chocolate
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup creamy peanut butter
  • 2 cups packed light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 16 .65-ounce (or 10.4-ounces total) Butterfinger candy bars, chopped


  • Preheat oven to 325 degrees F. Line a 9x13-inch pan with foil; grease the foil.
  • Melt chocolate in glass bowl in the microwave- short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly.
  • In a large mixing bowl, whisk together the butter, peanut butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Stir in the melted chocolate. Stir in the flour. Stir in chopped Butterfingers (reserving about 3/4 cup for the top).
  • Spread batter into prepared pan. Top with reserved Butterfinger chunks.
  • Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
  • Refrigerate until brownies are well-chilled- if overnight, cover with plastic wrap. When ready to cut, remove from the refrigerator and turn onto a cutting board. Carefully peel off the foil and use another cutting board to flip the brownies back upright. Use a large, sharp knife to cut into squares.



  • *Don't use natural peanut butter for this recipe- it just won't turn out very well.
  • *When you chop the butterfingers, don't try to chop them too finely... they tend to flake apart pretty easily. Opt for larger chunks but add everything into the mix (even the smaller, flaky parts).
  • *If you happen to have a quarter-sheet pan, that's what I like to use for baking up these brownies.
  • *To get nice, clean-cut brownies, chill well and use a sharp knife to cut. Wipe knife with paper towels between cuts. Cut off edges before cutting into squares if you'd like to have all edgeless brownies.


Serving: 1serving | Calories: 238kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 102mg | Potassium: 138mg | Fiber: 1g | Sugar: 23g | Vitamin A: 160IU | Calcium: 33mg | Iron: 1.5mg
More Brownie Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Jane Daniel wrote:

    Please can you tell me what are the equivalent of butterfingers in the UK. These look so scummy. Would fudge fingers work?
    Regards Jane

    • Lori Lange wrote:

      I’m not familiar with fudgefingers at all- but you can probably substitute any sort of chopped candy bar in here.

  • Emily @ Life on Food wrote:

    I was just thinking I wanted to bake with butterfingers. They are my go to froyo topping. I love these brownies!

  • Kellie wrote:

    Butterfinger is my husbands favorite candy bar so he is pretty excited that I found this recipe. I looked at a couple of others and this one looked the best:)

  • Natalie wrote:

    I an learning to cook things so I have a dumb question if you don’t want to chill them over night about how long do you chill them for?

    • Lori Lange wrote:

      Until they’re firm!

  • Jessica wrote:

    These brownies are very WONDERFUL!!!

  • Gloria Carter wrote:

    Made them last night, delicious!!!! Have a question though, do you slowly blend in the flour or all at once?

    • Lori Lange wrote:

      Yes, all at once should be fine!

  • Joanna Vanderkooi wrote:

    I will be making these and sending them to our son, a missionary (almost 23) in Hungary. I will put them in a foodsaver package first, with all the air sucked out, so he can enjoy them, too! I had the sex talk with all three of our kids (boy, 22, girl. 21, boy, 18), and made it through just fine. I homeschooled all three of our kids, so it was up to us to do it, and, then, it was actually me who spoke with them. What a blessing to do so, instead to worrying about who would “get to them first”, so to speak. I loved the fact that the younger two each said, in two separate discussions, when I was done,”That’s disgusting!” I replied that that was exactly what they were supposed to think right then, knowing they would get over that idea someday! LOL It was hardest to talk about this with our youngest since that really meant we didn’t have any more “babies” in the house. They had all reached that certain age of maturity . Blessings to/on you as you speak with them, straightforwardly and tenderly. I sure do love my “babies”, more and more each day! 😀

  • Kara Heald wrote:

    Thank you for this recipe! A new favorite for me – turned out perfect twice! Have passed the link onto friends and love it as well! Yummy (especially warming up the brownies and serving with ice cream!).

  • Whizzbangcakes wrote:

    I love the look of these but unfortunately we don’t have “butterfinger bars” in the UK. I’ve tried similar with Oreos and they’re eaten with gusto by my boys. I need to find a UK equivalent. Don’t envy you the ‘chat’ I had to have it with my 10 year old ‘baby’ last week, yuck!

  • Rosie @ Sweetapolita wrote:

    These look ridiculously yummy, Lori! Butterfinger is one of my favourite candy bars, and I never thought to incorporate them into brownie-form! Great recipe and, oh, yes, those “questions.” I’m dreading it! My little girls are 2 & 4, so I have some time, but I can imagine!

  • Jess wrote:

    These brownies are GREAT and I actually like them better chilled 🙂 They are super-duper fudgy but mine got a little melty (still delicious!) when they were left out for a while.

  • vanillasugarblog wrote:

    lori lori lori
    girl i saw these and did not want to look
    but damn girl i had too
    they are perfect.
    i am so making these!

  • Jenn (Cookies Cupcakes Cardio) wrote:

    OMG! Those are killer good looking! I can’t wait to try…think of the possibilities with using all sorts of different bars…..mmmmmmm!

  • Mike wrote:

    Oh Yummy! Nobody better lay a finger on my Butterfinger Brownie!

  • Jmposti4 wrote:

    Made these and watched them disappear! Huge success!
    My co workers & family thank you. You rock!

  • Marly wrote:

    All of a sudden I have this uncontrollable urge for brownies! It must be those amazing pics. Thanks another great recipe!

  • debcurlydog wrote:

    All I have to say is “OH MY!!!”

  • Kimmy @ Lighter and Local wrote:

    I have a weakness for butterfingers and this recipe might just make me cave and pick up a bunch of them, which could be very dangerous!