Butterfinger Brownies
Ingredients:
- dark chocolate cake mix - 1 box
- flour - 1 cup
- instant chocolate pudding mix - 1 - 3.9 ounce package
- unsweeted cocoa powder - 1 T
- milk - 1/2 cup
- canola oil - 1/3 cup
- butter, melted - 1/3 cup
- eggs - 2
- Butterfinger candy bars - 6 - 2.1 ounce bars
- chunky peanut butter - 1 1/2 cups
- vanilla extract - 1 tsp
- semi sweet chocolate chips, divided - 1 1/2 cups
Instructions:
In a large mixing bowl, combine cake mix, flour, pudding mix and cocoa. In second bowl, whisk together milk, oil, butter and eggs. Add to the dry ingredients, stir until moistened.
Line a 13 x 9 inch baking pan with foil and grease the foil. Press half of the dough into the pan. Bake in a preheated 350 degree oven for 10 minutes.
Stir peanut butter and vanilla into the other half of the unbaked cake mixture. Fold in 2 chopped candy bars and 1 cup chocolate chips; set aside.
Chop 3 candy bars and sprinkle over the top of the warm crust and gently press down. Place the peanut butter/cake mixture evenly on top; press down. Crush a candy bar and sprinkle 1/2 cup chips over the top.
Return to oven and bake for 25 - 30 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting.
