Butterfinger Brownies

Steps

1. Preheat the oven to 325°F. Line a 9x13-inch pan with foil or parchment paper; spray the foil or parchment with nonstick spray.

2. In a glass bowl, melt the chocolate in the microwave- short bursts of 30 seconds; stir after each burst and remove from the microwave when melted and smooth. Set aside to cool slightly.

3. In a large mixing bowl, either use a rubber spatula or an electric mixer to combine the brown sugar, butter and peanut butter. Add the eggs and vanilla extract and mix those in too. Stir in the melted chocolate. Stir in the flour. Stir in the chopped Butterfingers (reserving about ¾ cup for the top).

4. Spread the batter into the prepared pan. Top with the reserved Butterfinger chunks.

5. Bake 25 to 35 minutes. Watch closely and remove from the oven when a toothpick inserted into the center comes out clean. Let cool completely.

6. Refrigerate until brownies are well-chilled- if overnight, cover with plastic wrap. When ready to cut, remove from the refrigerator and turn onto a cutting board. Carefully peel off the foil or parchment and use another cutting board to flip the brownies back upright. Use a large, sharp knife to cut into squares.