Posting recipes isn’t really my territory, but this one I just have to share: Butterfinger Brownies from Becky Bakes (a delightful little food blog).
Becky’s post about these brownies includes a cute story about her father and how every gift he receives always includes Butterfingers. My dad doesn’t have a taste for that candy specifically, but like her dad, he almost always receives some kind of candy with every gift I give him, too. Very cute, and definitely relatable for me. Needless to say, this morning when I dropped the toddler-monster off with my parents they also received a plate of these brownies.
Like Becky, I omitted the espresso powder. I also cut the cocoa powder to three tablespoons instead of four because I don’t love a bitter-chocolate taste. Instead of four Butterfingers I used only two (not necessarily to cut down on the Burrerfingeryness, but because my husband saw that I’d brought four Butterfingers home and complained that I wasn’t going to leave any for him.) Though I baked them for 41 minutes, a minute over the 35-40 minute recommended time, they were definitely a little undercooked. This is fine with me because in my house we tend to like our baked goods a little underdone. I found these perfect to eat, and easy to cut, after being stored in the fridge! You know what? — you should just make some yourself.
I won’t even try to top this post off with an interior-related image or thought. Sometimes, brownies are enough.