Fully Loaded Brownies with Butterfinger Peanut Frosting
Fudgy chocolate brownies loaded with chopped Butterfinger candy, topped with creamy honey roasted peanut butter frosting, more Butterfinger crumbs, and a milk chocolate drizzle. This indulgent dessert combines rich cocoa, crispy-sweet candy, and nutty frosting for maximum texture contrast. Perfect for potlucks, celebrations, or when you need serious chocolate-peanut butter satisfaction. The layered toppings and candy throughout make this version stand out from basic brownies.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 cup all-purpose flourgluten-free 1-to-1 flour1:1gluten-freegluten-free
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- ½ teaspoon baking powder
- ½ teaspoon salt
- 12 ounce Fun Size Butterfingers, choppedHeath bar or Toffee Bits1:1candydairy-free
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- 1 large Butterfinger bar, garnish, choppedHeath bar or Toffee Bits1:1candydairy-free
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- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 15 ounce honey roasted peanut buttercreamy peanut butter1:1peanut
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- 1 tablespoon vanilla extract
- 2 tablespoons milk, if needed
- 6 ounces milk chocolate chips, melted
Instructions
- 1
Preheat oven to 350°F and line a 9x13 baking dish with parchment paper.
- 2
Melt butter in a microwave-safe bowl, then whisk in sugar, cocoa powder, vanilla, and eggs until combined.
- 3
Add flour, baking powder, and salt, whisking until just combined without overmixing.
- 4
Fold in half the chopped Butterfingers.
- 5
Pour batter into prepared dish and bake for 20 minutes until a toothpick comes out clean.
- 6
Transfer to freezer for about 15 minutes to cool.
- 7
While brownie cools, finely chop or pulse remaining Butterfinger bars in a food processor until pea-sized crumbs form.
- 8
In a stand mixer, beat room-temperature butter with peanut butter, powdered sugar, vanilla, and salt on medium speed for about 3 minutes until smooth.
- 9
Add Butterfinger crumbs on low speed, then switch to medium and beat until light and creamy.
- 10
If frosting is too thick, add milk 1 tablespoon at a time, beating between additions, until spreadable consistency is reached.
- 11
Spread frosting evenly over cooled brownies.
- 12
Pour melted milk chocolate over frosting and spread with a spatula.
- 13
Chop the large Butterfinger bar and sprinkle over chocolate layer.
Tips
Don't overmix the brownie batter after adding flour to avoid dense, tough results.
Freeze the brownie layer before frosting so it holds its shape when the frosting is spread on top.
Use a food processor to get uniform pea-sized Butterfinger crumbs for better texture distribution in the frosting.
Good to Know
Cover tightly and refrigerate up to 5 days. The frosting and chocolate topping keep brownies moist.
Bake brownie base 1 day ahead, cool completely, wrap, and refrigerate. Make frosting morning-of. Assemble 2-4 hours before serving so chocolate sets but frosting stays creamy.
Cut into squares and serve at room temperature or chilled. Pairs well with milk, coffee, or ice cream.
Common Mistakes
Overmix batter after adding flour to avoid dense, tough brownies.
Skip the freezer cooling step to avoid frosting sliding off warm brownies.
Neglect milk additions to frosting to avoid a mixture too stiff to spread.
Substitutions
Dairy-Free Swaps
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Gluten-Free Swaps
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General Alternatives
FAQ
Can I use regular peanut butter instead of honey roasted?
Yes, creamy peanut butter works 1:1. You'll lose the subtle honey sweetness, so consider adding 1 tablespoon honey to the frosting for similar flavor depth.
What if my frosting is too soft after adding Butterfinger crumbs?
Refrigerate for 15-20 minutes to firm up, or add powdered sugar 1 tablespoon at a time. Avoid adding too much milk during the beating stage.
Can I freeze these brownies after assembly?
Yes, freeze up to 2 months wrapped well. Thaw at room temperature for 1-2 hours before serving. The frosting and chocolate topping hold up well when frozen.