Butterfinger brownie cups are one of my all-time favorite desserts 🙂
Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
When the brownie cups were cooled I stacked them into an airtight container and froze them for Christmas. Oh and I did taste one. Ok, two. Well then my P.S. and I sampled them again after dinner the following night. And the night after. Then I buzzed off to the grocery store for more Butterfinger Bits and made a second batch of brownie cups. These were going to disappear fast on Christmas, they were already flying into our mouths!
I can understand why these yummy Butterfinger brownie cups went so quickly…they are delicious!
1 package 13 x 9 family-sized chocolate brownie mix
1 3/4 cups (10 ounce package) NESTLÉ® BUTTERFINGER® Baking Bits, divided
Preheat oven to 350°F. Grease or spray 48 mini muffin cups.
Prepare brownie mix batter according to package directions. Stir in 1 cup BUTTERFINGER® Baking Bits.
Using a cookie scoop, fill muffin cups 3/4 full. Top with remaining BUTTERFINGER® Baking Bits.
Bake for 30 minutes. Remove from oven to wire rack. Cool for 20 minutes.
Use a paring knife to loosen around the sides of the brownie cups. Careful wedge each cup out with the knife and set on a wire rack to continue to cool.
Store tightly covered or in airtight container.
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Quick Tip: These Butterfinger brownie cups freeze really well.
Recipe and image courtesy of Melady Cooks.