butterfinger® chocolate brownies

Baked Good
All year round

Yields: 1 – 9” X 13” Pan (12 serving)


Use Your Favorite Brownie Recipe

  • 1 9x13” Double chocolate brownie

For Frosting:

  • 1 cup natural peanut butter, softened
  • 1/2 cup Butter, salted
  • 3 cups Powdered sugar
  • ¼ cup Chocolate milk, whole
  • 1 cup Butterfinger®, chopped 1/2”

For Topping:

  • ½ cup Chocolate syrup
  • 2 cups Butterfinger®, chopped 1/2”


In a mixer, combine peanut butter, butter, powdered sugar and chocolate milk and beat until fluffy. By hand, fold in Butterfinger®. With a pastry knife, spread the peanut butter frosting and apply the chopped Butterfinger®. Drizzle the chocolate syrup on top, lightly dust with cocoa powder, cut into 12 portions and serve.