We can all blame these Butterfinger Blondies on my sister. She sent me one of those horrid/wonderful Tasty videos a few weeks ago with peanut butter Butterfinger butterscotch blondies and it got my wheels turning.
This is not that recipe. This one is my own.
And it is bomb. As my husband would say, these are bomb.com.
The first key to the chewiest, fudgiest blondies is the never, ever, for the love of God, EVER over-bake them. Always, always err on the side of the underbaked. They will still be good if they are slightly under. If they are over, they are ruined.
Second rule: no leaveners. That’s right, no baking soda, no baking powder, no cream of tartar, ZIP.
When I was working on this recipe this morning, I thought I might want to put peanut butter in the batter. I’m glad I didn’t waste my time and peanut butter, because with the Butterfinger pieces, it definitely didn’t need it. They were incredibly chocolatey and peanut-buttery.
Also, I discovered the bagged Butterfinger pieces at my local Target. I thought they might be crushed too fine, but instead they were perfectly sized with nice big and small chunks of Butterfinger. [sing-song voice] Amaaaaaazing! [/sing-song voice] God as my witness, I’ll never buy Butterfingers in bar form and smash them up with my rolling pin again. (unless I can’t find the bagged stuff) Why do I even make promises like this?
So. Stop what you’re doing. Go buy these Butterfinger pieces. You probably have everything else. Go home, make these immediately, and eat them warm with a glass of milk. You can thank my sister later.
1/2 cup butter, room temperature
1 cup firmly packed brown sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup of crushed Butterfinger pieces, plus a little more for sprinkling on top
1/2 cup semi-sweet chocolate chips (plus a handful for sprinkling on top.)
Preheat your oven to 350°. Line an 8×8 baking dish with a foil sling and spray with non-stick spray. In a mixer, cream together the butter and brown sugar. Add the eggs and vanilla and mix well. Add the flour and salt and stir until just combined.
Add the Butterfinger pieces and chocolate chips and mix until just combined. Spread into your prepared baking dish and sprinkle with a few more chocolate chips and Butterfinger pieces.
Bake for 25-30 minutes (do not overbake) until a toothpick inserted into the center comes out clean. Cool completely before cutting into squares. Enjoy!