It’s a rainy Saturday here in Ohio. Over the next few days, we’re expected to get up to 6 inches of rain. Seriously, it hasn’t stopped in about 18 hours, and it’s not supposed to stop for 2 more days. With no motivation to actually leave the house, it’s been the perfect excuse to stay in and be lazy for a change. It has also left plenty of time for baking and testing out my latest recipe…Butterfinger Blondies.
Butterfinger has always been one of those sweets that I’ve enjoyed, but don’t always think of. However, when I was trying to come up with a new bar recipe, Butterfinger seemed like the perfect thing to incorporate into them. I mean, come on. Buttery cookie? Chocolate? Butterfinger? Can you say YUM?!?!
I feel like, with a lot of bar and brownie recipes, the add-in flavors are so subtle and overpowered by the base. That is not the case with these Butterfinger Blondies. The Butterfinger flavor really comes out well.
This recipe starts with a chocolate chip cookie base. Layered in the middle is crispy, peanut buttery goodness spread throughout with more chocolate chip cookie on top. How can you go wrong?
Answer? You can’t. It’s simply amazing.
Now, I have to admit that the first run at these was not exactly a success due to a simple mistake on my part. See, I usually have a 1/2 cup scoop in the flour container, however, I’d taken it out so that it could get washed. A 1/3 scoop went in to temporarily replace the 1/2 scoop while it was in the dishwasher.
I’d forgotten I had done this.
So, when it came time to add the flour, I did four full scoops plus half of a fifth scoop. This barely equaled 1 1/2 cups flour total. What happened was the edges ended up getting really dark, while the center was still really gooey and not set at all. Oops!
Eventually, I made the executive decision to remove them from the oven to see how they cooled. What I ended up with was something that tasted good, but that’s about all they had going for them.
I drove myself crazy for about an hour trying to figure out what had gone oh-so-wrong. Once I realized my mistake with the flour, I knew I had to try them one more time. And you know what?
They turned out exactly as they were meant to…
If you like how these look, you can also check out my recipe for Chocolate Cheesecake Brownies
- 3/4 cup butter, melted
- 3/4 cup sugar
- 3/4 cup packed light brown sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
- 2 1/4 cup flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 5 Butterfinger bars
- Preheat oven to 350° F. Generously spray a 9" x 9" pan with cooking spray. Beat butter and sugars until light and fluffy with a hand mixer in a medium-sized bowl. Add eggs and vanilla and beat until combined.
- Mix in baking powder and salt until combined. Add flour, mixing slowly at first. Turn hand mixer to medium speed and mix until well combined. The batter should be slightly sticky.
- Mix in chocolate chips.
- Press half of the mixture into prepared pan, spreading evenly. Crush 4 of the Butterfinger, sprinkling pieces evenly over batter. Press down on pieces lightly.
- Press remaining batter on top of Butterfinger pieces, spreading out gently to cover evenly. Crush remaining Butterfinger bar and sprinkle evenly across the top.
- Bake until a golden brown and slightly soft in the middle, about 25-30 minutes.