Imagine sinking your teeth into a decadent, golden blondie packed with crunchy Butterfinger pieces, topped with a creamy, candy-studded buttercream that will make your taste buds dance with joy! These Butterfinger Blondies are not just a dessert; they're a culinary experience that transforms a classic treat into an extraordinary indulgence. Whether you're a chocolate lover, a Butterfinger fanatic, or simply someone who appreciates mind-blowing desserts, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed Butterfinger bars
- 1/2 cup unsalted butter (for buttercream)
- 2 cups powdered sugar (for buttercream)
- 1/4 cup crushed Butterfinger bars (for buttercream)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper, ensuring some overhang for easy removal.
- In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup of crushed Butterfinger bars, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from oven and allow to cool completely in the pan on a wire rack.
- For the Butterfinger Buttercream, beat 1/2 cup softened butter in a clean mixing bowl until creamy.
- Gradually add powdered sugar, mixing on low speed until incorporated, then increase to medium-high and beat until smooth and fluffy.
- Fold in 1/4 cup crushed Butterfinger bars into the buttercream.
- Once blondies are completely cool, spread the Butterfinger Buttercream evenly over the top.
- Sprinkle additional crushed Butterfinger bars on top for extra decoration and crunch.
- Cut into 16 equal squares and serve at room temperature.
Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the blondies tender and soft.
- Crush Butterfinger Bars Strategically: Use a rolling pin or food processor to create varied sizes of Butterfinger pieces for different textures.
- Check for Doneness: A few moist crumbs on the toothpick indicate perfect baking - avoid overbaking to maintain moisture.
- Cool Completely: Let blondies cool entirely before adding buttercream to prevent melting and ensure clean, beautiful layers.
- Store Properly: Keep blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Optional Enhancement: For extra indulgence, drizzle melted chocolate over the finished blondies for a stunning presentation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 75mg
