Chocolate Fudge Brownies with Butterfinger Frosting

My stomach was in knots all night last night anticipating the results of the election.  Did anyone else eat their nerves in chocolate while glued to the television?  Today, I’m on damage control…..carrots and celery for me (pffff!).  I’ve had more than my fair share of chocolate and it’s only Wednesday.
 
  
 
My two year old is allergic to peanut butter so unfortunately, I had to dig through his bucket of Halloween candy and pull out every piece of chocolate containing peanut butter or peanuts.  Tough job for me right? Reese’s Peanut Butter Cups, Peanut M&M’s, Butterfingers.  I had a secret stash of three of my favorite candy bars.  But it didn’t last long.  
 

I ate the Reese’s and M&M’s, and technically, ate the Butterfingers too….in frosting form…on a fudgy chocolate brownie.

 
I can’t decide if it’s the perfect fudginess of the brownie or the killer butterfinger frosting that makes these so stinking good.  Perhaps it’s the combination of both. 
 
 
 

Yep, I’m pretty sure it’s both.

 
 
All I can say is put on your stretchy pants, make these, and just try not to eat half of the pan before you take some to your friends.  Trust me, you want to take some to your friends.  
 
Luckily, I had somewhere to take these babies on Sunday night, but I still ate what was left in the pan on Monday.  Pretty sure my stretchy pants got a little bit stretchier.

Chocolate Fudge Brownies with Butterfinger Frosting
Print
Ingredients
  1. 1 cup butter
  2. 1 1/2 cup semi-sweet chocolate chips
  3. 6 tbsp unsweetened cocoa powder
  4. 2 cups granulated sugar
  5. 4 eggs
  6. 2 tsp vanilla extract
  7. 1/2 tsp baking powder
  8. 1 tsp salt
  9. 2 cups all-purpose flour
Instructions
  1. Preheat oven to 350. Spray a 9 X 13 inch cake pan with Pam and set aside.
  2. In a large saucepan, melt butter, chocolate chips, and cocoa powder together over medium-low heat until smooth. Remove from heat and stir in sugar, then eggs- one at a time, then vanilla. Slowly stir in flour, salt, and baking soda until just combined. Pour into prepared 9 X 13 inch cake pan and bake for 20-25 minutes or until the top is set.
Notes
  1. brownie recipe from Lauren's Latest (http://www.laurenslatest.com/fudgy-brownies-with-cookie-butter-frosting/)
Sweet Treats & More http://sweettreatsmore.com/
 

Butterfinger Frosting
Print
Ingredients
  1. 1 cup butter, soft
  2. 4 oz cream cheese, soft
  3. 3 1/2-4 cups powdered sugar
  4. 2 tsp vanilla
  5. 1 1/2 cups crushed Butterfingers (about 6 mini Butterfingers)
Instructions
  1. In a stand mixer beat butter and cream cheese on medium-high speed together until there are no lumps, and it's light and fluffy. Slowly mix in powdered sugar one cup at a time, mixing well. Beat in vanilla and mix for one minute. Mix in crushed Butterfinger.
  2. *if it seems to thick you can add a little bit of milk to thin it out, if it seems to runny, add a little powdered sugar until you get desired consistency. Should be thick and fluffly!
  3. Spread over brownies once cooled.
Adapted from Stay Calm Have a Cupcake
Sweet Treats & More http://sweettreatsmore.com/
Chocolate Fudge Brownies with Butterfinger Frosting
 
for the brownies
1 cup butter
1 1/2 cup semi-sweet chocolate chips
6 tbsp unsweetened cocoa powder
2 cups granulated sugar
4 eggs
2 tsp vanilla extract
1/2 tsp baking powder
1 tsp salt
2 cups all-purpose flour
for the Butterfinger Frosting
1 cup butter, soft
4 oz cream cheese, soft
3 1/2-4 cups powdered sugar
2 tsp vanilla
1 1/2 cups crushed Butterfingers (about 6 mini Butterfingers)
Brownies:
Preheat oven to 350.  Spray a 9 X 13 inch cake pan with Pam and set aside.
In a large saucepan, melt butter, chocolate chips, and cocoa powder together over medium-low heat until smooth.  Remove from heat and stir in sugar, then eggs- one at a time, then vanilla.   Slowly stir in flour, salt, and baking soda until just combined.   Pour into prepared 9 X 13 inch cake pan and bake for 20-25 minutes or until the top is set.
Frosting:
In a stand mixer beat butter and cream cheese on medium-high speed together until there are no lumps, and it’s light and fluffy. Slowly mix in powdered sugar one cup at a time, mixing well.  Beat in vanilla and mix for one minute. Mix in crushed Butterfinger.
*if it seems to thick you can add a little bit of milk to thin it out, if it seems to runny, add a little powdered sugar until you get desired consistency.  Should be thick and fluffly!
Spread over brownies once cooled.
 

brownie recipe from Lauren’s Latest
frosting adapted from Stay Calm Have a Cupcake

 

Comments

  1. says

    Oh Kristy…I may hate you for posting this. Butterfingers are by far my favorite candy bar, and though I convinced my kids to give me theirs/stole them when they weren’t looking, they only came home with 4 little ones between the 3 of them. I will be trying these soon for sure.

  2. Anonymous says

    I had a gameplan so I wouldn’t eat last night. I started knitting a new scarf and watched taped programs. At different times like at the top of the hour I switched to Fox news for updates. It was a nailbiter and my tummy still hurt this morning. Your recipe looks wonderful and I’ve already forwarded several of them to family. Thank you so much for sharing. Blessings. Susan Fryman

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