We were potentially going to have company stay with us, and that started a hurricane of cleaning frenzy at the house. I’m very clean, incredibly clean, don’t-go-anywhere-without-Clorox-wipes clean… but I’m not tidy. I kick my shoes off at the door which results in a mountain (as high as the tv) of heels. I almost ALWAYS have a stack of junk mail on the counter. The kitchen table is usually covered in recipes I’ve printed. The bed is never made. Dirty clothes are thrown on the closet floor next to the hamper. etc etc etc.
So we did a complete cleaning session from top to bottom and everything looked great! Even though our guests never came, I was thrilled that it motivated me to do housework. And even though the house is perfectly acceptable, I still wanted to do more…
Is there anything better than a shopping trip filled with only baking ingredients?
Recipe adapted from: RecipeGirl
So I know this post is about Butterfinger Brownies, but I feel I owe something to my saveur préférée (thank you Google translate). The brownies in the bottom of that pic are my Snickers Brownies, and oooh la la they are good!
That being said, the brownie of this hour is butterfinger. Have you ever bitten into a Butterfinger and really given thought to the flavors? For being covered in chocolate and a “peanut butter” flavored filling, it really isn’t sweet. And, if you ask me, it doesn’t taste like peanut butter either. So don’t be expecting a peanut butter brownie, because you ain’t gonna get it
What I like about this brownie is that it’s different. It’s almost… bittersweet? I don’t have the most refined palate, but this isn’t your typical brownie.
- 4 oz unsweetened chocolate
- ½ cup softened butter
- ½ cup creamy peanut butter
- 2 cups light brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup AP flour
- 16 (.65oz) chopped Butterfinger candy bars.
- Preheat oven to 325 degrees F
- Line a 13×9 inch pan with foil and then grease the foil
- Melt chocolate in the microwave. Set aside.
- Combine butter, peanut butter, and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour. Set aside about 3/4 cup of the Butterfingers, and stir in the rest.
- Spread into prepared pan. Top with the reserved Butterfingers.
- Bake 25-35 minutes, until toothpick inserted into the center comes out clean. Let cool completely.
- Cover with plastic wrap and refrigerate until chilled.
- Remove all foil before cutting.
And of course I always have an audience when there are good smells coming from the kitchen