If you love a good peanut butter and chocolate combo, then you are going to love these homemade Butterfinger Brownies! Inspired by the candy bar but a whole lot better! PERFECT PEANUT BUTTER CHOCOLATE BROWNIES I’m just going to say this right up front, even if Butterfinger candy bars aren’t your favorite, you should still try these brownies (especially if you love chocolate and peanut butter together!) They have a that perfect fudgy texture and are filled with peanut butter chips and chopped Butterfingers then topped with melted peanut butter and more crushed Butterfingers! Seriously a brownie lovers dream! Plus, you won’t believe how easy these are to make from scratch. You don’t even have to soften the butter to room temperature first! FREQUENTLY ASKED QUESTIONS:  Can I use different candy bars? Sure. If you have other favorite candy bars to chop up, this is the perfect brownie base recipe to start with and doctor it up however you like. I think it would nicely with some Reese’s peanut butter cups, Crunch Bars, or just classic Hershey bars. Do I have to use the melted peanut butter layer? I think that adds a layer of deliciousness that you really need with these brownies. It ties it altogether and holds the crushed candy bars on nicely. Can I used boxed brownie mix? Absolutely! if you don’t have all of the ingredients to make these from scratch or don’t want to, you can use your favorite boxed mix and then add the extra ingredients as usual. Make sure you pick up the brownie mix that specifically says it’s family size for a 9×13-inch pan. If not, you won’t have enough batter for this to turn out right. How to store leftover Butterfinger Brownies? If you have leftovers (but I’ll be surprised if you do!), toss them into an airtight container for up to 5 days. They can be safely stored out of the fridge just make sure they aren’t in a warm area. They can also be frozen for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) unsweetened cocoa powder – I usually just go with the Hershey’s cocoa powder. all-purpose flour – I don’t usually sift my flour before using. The main thing is making sure you don’t overmeasure. You do not want to pack flour into your measuring cup or you will end up with way too much and your brownies will turn out dry and crumbly. baking powder granulated sugar salted butter – if you only have unsalted butter, you will want to add 1/4 teaspoon of salt to the batter. vegetable oil vanilla extract large eggs peanut butter chips– if you don’t want as much peanut butter flavor, you can use chocolate chips instead. Butterfinger candy bars creamy peanut butter – I suppose you could use crunchy peanut butter if you wanted to add some additional texture in there. HOW TO MAKE BUTTERFINGER BROWNIES Preheat the oven to 325°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. In a medium bowl, add cocoa powder, flour, and baking powder. Stir well then set aside. In a separate large bowl, add the sugar, butter, oil and vanilla. Stir together well.  Then add the eggs one at a time and whisk until combined well. Next, add the dry ingredients to the wet ingredients and slowly stir together until there are no dry patches.  Stir in the peanut butter chips and crushed Butterfinger candy bars. Spread the mixture into the bottom of the prepared baking dish. Bake for about 40-45 minutes until a toothpick inserted into the center comes out mostly clean (there might be a little moist batter left on the toothpick.) Allow to cool for 5 minutes. While the brownies are cooling. Melt the peanut butter in the microwave in a microwave safe bowl in 15 second intervals, stirring in between until melted. Pour the melted peanut butter on top of the warm brownies and spread it out. Cool for 15 more minutes and then sprinkle the chopped Butterfinger candy bars on top, gently pressing them in.  Allow to cool completely before slicing. CRAVING MORE RECIPES?  Butterfinger Poke Cake Butterfinger Lush Peanut Butter Pie Brownies Oreo Cheesecake Brownies German Chocolate Brownies Turtle Brownies Fudgy Cream Cheese Brownies Knock You Naked Brownies Strawberry Brownies Lemon Brownies Slutty Brownies Chocolate Chip Caramel Butter Bars Print Butterfinger Brownies If you love a good peanut butter and chocolate combo, then you are going to love these homemade Butterfinger Brownies! Inspired by the candy bar but a whole lot better! Course DessertCuisine American Prep Time 15 minutes minutesCook Time 45 minutes minutesCooling Time 20 minutes minutesTotal Time 1 hour hour 20 minutes minutes Servings 15 servings Calories 391kcal Author Brandie @ The Country Cook Ingredients1 cup unsweetened cocoa powder½ cup all-purpose flour1 teaspoon baking powder1 ½ cups granulated sugar½ cup (1 stick) salted butter, melted2 Tablespoons vegetable oil2 teaspoons vanilla extract3 large eggs1 cup peanut butter chips3 (1.9 ounce) Butterfinger candy bars, crushedFor the topping1 cup creamy peanut butter3 (1.9 ounce) Butterfinger candy bars, roughly chopped InstructionsPreheat the oven to 325°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.In a medium bowl, add 1 cup unsweetened cocoa powder, 1/2 cup all-purpose flour and 1 teaspoon baking powder. Stir well then set aside. In a separate large bowl, add t1 1/2 cups granulated sugar, 1/2 cup (1 stick) salted butter, melted, 2 Tablespoons vegetable oil and 2 teaspoons vanilla extract. Stir together well. Then add 3 large eggs, one at a time, and whisk until combined well. Next, add the dry ingredients to the wet ingredients and slowly stir together until there are no dry patches. Stir in 1 cup peanut butter chips and 3 (1.9 ounce) Butterfinger candy bars, crushed. Spread the mixture into the bottom of the prepared baking dish. Bake for about 40-45 minutes until a toothpick inserted into the center comes out mostly clean (there might be a little moist batter left on the toothpick.) Allow to cool for 5 minutes. While the brownies are cooling. Melt 1 cup creamy peanut butter in the microwave in a microwave safe bowl in 15 second intervals, stirring in between until melted. Pour the melted peanut butter on top of the warm brownies and spread it out. Cool for 15 more minutes and then sprinkle 3 (1.9 ounce) Butterfinger candy bars, roughly chopped, gently pressing them in. Allow to cool completely before slicing. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 391kcal | Carbohydrates: 46g | Protein: 8g | Fat: 23g | Sodium: 186mg | Fiber: 3g | Sugar: 32g