1/2 cup salted butter
4 oz. semi sweet
chocolate chips {about 2/3 cup}
1 1/2 oz. unsweetened
baking chocolate
2 medium eggs
1 1/2 teaspoons vanilla
1/2 cup + 1 tablespoon
sugar
1/4 cup all purpose flour
3/4 teaspoon baking
powder
pinch of salt
3/4 cup butterfinger
pieces
3 oz. mini chocolate
chips {about 1/2 cup; optional}
Directions:
Preheat oven to 350
degrees. Line a 9x9 square glass baking dish with parchment paper and spray
lightly with nonstick cooking spray. Set aside.
In a double boiler, melt
butter, chocolate chips and unsweetened baking chocolate. Stir occasionally
until completely smooth and melted. Remove from heat and cool 15 minutes.
In a large bowl, stir
eggs, vanilla and sugar {do not beat}. Pour in warm chocolate butter mixture
and stir. Set aside to cool to room temperature, another 15 minutes or so.
Stir in flour, baking
powder & salt until combined. In a separate bowl, stir butterfinger bits
with mini chocolate chips and 1 tablespoon of flour. Pour into batter and stir.
Pour batter into prepared
pan and bake 15 minutes. Rap pan against the oven shelf to force the air to
escape from between the pan and the brownie dough. Bake for about 10 minutes,
until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly,
refrigerate, and cut into squares.
