Dark Chocolate Butterfinger Brownies

I recently decided that brownies are underrated, and I don’t give them enough attention. Is there anything better than a fresh warm brownie with vanilla ice cream!? Major sweet tooth going on as we speak…thank goodness for girl scout cookie season. I thought to myself…how can I make an already delicious brownie even more decadent? The answer…peanut butter…but not just peanut butter…a butterfinger candy bar! These rich gooey, dark chocolate brownies have a little bit of butterfinger baked right in, and then sprinkled all over the top after baking.

I used an adapted version of Ina Garten’s Outrageous Brownies but honestly you could easily use a boxed mix and these would be just as great! I really wanted a dark chocolate element because I LOVE dark chocolate. I swapped half of the semi-sweet chips with dark chocolate chips, and I also left out the walnuts, but if you love walnuts in your brownies, throw some in!

This recipe makes a huge cookie sheet of brownies…like get ready to make friends at work because you’ll need to off load some. If you use a boxed mix it will obviously make fewer, or whatever the package says. You also will not need as many candy bars. Serve up with some vanilla bean ice cream…ohhhh yeah!

Dark Chocolate Butterfinger Brownies

Author Laura Doerr


  • 1 lb butter unsalted
  • 1/2 lb dark chocolate chips
  • 1/2 lb semi-sweet chocolate chips
  • 6 oz unsweetened chocolate chopped
  • 6 eggs
  • 3 tbsp instant coffee granules
  • 2 tbsp vanilla extract
  • 2 1/4 cups sugar
  • 1 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 4 Butterfinger candy bars crushed


  1. Preheat oven to 350 degrees. Butter and flour a 12x18x1-inch baking sheet. Add candy bars to a plastic zipper bag. Smash into small-medium pieces. Keep in the fridge until ready to use to avoid melting.

  2. Melt butter, chocolate chips, and unsweetened chocolate in a large glass bowl over simmering water. Once fully melted, set aside to cool slightly (you don't want to cook the eggs when combined). In a separate large bowl, combine eggs, coffee granules, vanilla, and sugar together with a wooden spoon (not beaters). Stir in the cooled chocolate mixture into the egg mixture. Let sit to room temperature. 

  3. In a medium bowl combine flour, baking powder, and salt. Stir into the chocolate mixture. Pour into the prepared baking sheet. Sprinkle a small amount of the crushed candy bars over the top, leaving most of the candy bars for AFTER baking.

  4. Bake for 20 minutes, then bang the pan a couple times against the oven shelf (Ina says so) to get the air to escape from the pan. Bake for another 12-15 minutes or until toothpick comes out clean. Allow the brownies to rest for about 10 minutes. Sprinkle the rest of the candy bars over the top. Cool, cut, and serve!

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