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Delicious Butterfinger Brownies Recipe: Gooey Caramel Crunch Brownies

Delicious Butterfinger Brownies Recipe

Fudgy shortcut brownies are soaked with sweetened condensed milk, covered with caramel topping, and finished with crunchy Butterfinger pieces. This easy layered dessert is ideal for parties, potlucks, holidays, and family treats.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Brownie Layer
  • 1 box, about 18-19 ounces Fudge brownie mix, enough for a 9-by-13-inch pan
  • 2 eggs Large eggs
  • 1/2 cup Vegetable oil
  • 1/4 cup Water
Topping
  • 1 14-ounce can Sweetened condensed milk
  • 1 jar, about 12 ounces Caramel ice-cream topping
  • 5 bars, about 8-10 ounces total Regular-size Butterfinger candy bars, crushed

Method
 

Step-by-Step
  1. Heat the oven to the temperature listed on the brownie-mix package, usually 350°F. Grease a 9-by-13-inch baking pan, making sure the corners and sides are coated.
  2. Prepare the brownie batter according to the package directions, using the eggs, vegetable oil, and water listed for the mix. Spread the batter evenly in the prepared pan.
  3. Bake for 25 to 30 minutes, or according to the package directions, until the center is set and a toothpick comes out with moist crumbs. Do not wait for the toothpick to be completely dry.
  4. While the brownies are still warm, poke holes across the surface with the handle of a wooden spoon or a fork. Space the holes throughout the pan so the toppings can soak into the brownie layer.
  5. Slowly pour the sweetened condensed milk over the warm brownies, guiding it across the surface and into the holes. Drizzle the caramel topping evenly over the condensed milk.
  6. Sprinkle the crushed Butterfinger pieces over the caramel while it is still slightly tacky. Let the brownies cool for at least 30 minutes, then refrigerate for 30 to 60 minutes for cleaner slices.

Notes

Use a fudge-style brownie mix and remove the pan from the oven as soon as the brownies are just set. Crush the candy into both fine crumbs and small chunks so some pieces cling to the caramel while others provide crunch. Store covered in the refrigerator and add a few fresh Butterfinger pieces before serving if making the brownies ahead.