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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!