Butterfinger Blondies


My double ear infection felt more like a triple ear infection this lastweek, and I could barely taste or smell ANYTHING ( if *I* was smelling at all stale or too per-fumey, sorry, and you should have said something.)
So I went nowhere, and cooked even less.
I am back to nearly 100% now, and this week I have a dinner at Italian and Sons, as well as a morning cooking middle Eastern food with a friend, to look forward to.
Hence all I got for ya today is the fantabulous Butterfinger Brownie I promised the kids for afternoon tea on Thursday. I couldn’t NOT make them. You cant’ mess with a promise where a Butterfinger is concerned; three infected ears or not.
Butterfingers are my second favourite candy bar in the universe….after Reece’s Pieces (feel free to write my preferences down, haha).
How do I describe such goodness?……Well, think of wafer-thin orange flakes of sweet crunch peanutbutter candy (a bit like peanut brittle) compressed and covered in chocolate.
Oh my stars, I need one right now!
If you are wanting a big nutty taste like peanut M&Ms or like Reece’s Peanutbutter Cups, then Butterfingers are not going to deliver. I actually only just now realized they contain nuts, that is how subtle the flavour is. Being an American candy, Butterfingers are only available in some IGA stores (definitely the one in Palmerston, and the one in Dickson usually, for the Canberrans) and at the Lolly Shop in Gold Creek, ACT. If you cannot get a hold of any, I think the closest substitute would be a Crunchie bar.

I am assuming everyone knows what a blondie is. A Blondie is often said to be a Brownie without Chocolate, because like brownies, blondies are also dense and chewy and divine- usually made with brown sugar.

Here without further ado here is the recipe as I found it at Recipe Girl

BUTTERFINGER BLONDIES
2¼ cups flour
1 tsp baking powder
¼ tsp salt
¾ cup butter, softened
2¼ cups brown sugar
3 large eggs
1½ tsp vanilla extract
4 regular-sized butterfinger candy bars, crushed

1. Preheat oven to 350°F. Grease and flour a 13×9-inch baking pan.
2. In a small bowl, combine flour, baking powder and salt; set aside.
3. In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar.
4. Beat in eggs and vanilla until smooth.
5. Stir in flour mixture and 1 cup of crushed butterfingers.
6. Spread in prepared pan. Sprinkle remaining crushed butterfinger bars over top of batter.
7. Bake 30- 35 minutes, or until the bars are a bit firm to the touch. Cool completely before cutting into bars.

Servings: 12

BUTTERFINGER BLONDIES
2¼ cups flour
1 tsp baking powder
¼ tsp salt
¾ cup butter, softened
2¼ cups brown sugar
3 large eggs
1½ tsp vanilla extract
4 regular-sized butterfinger candy bars, crushed

1. Preheat oven to 350°F. Grease and flour a 13×9-inch baking pan.
2. In a small bowl, combine flour, baking powder and salt; set aside.
3. In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar.
4. Beat in eggs and vanilla until smooth.
5. Stir in flour mixture and 1 cup of crushed butterfingers.
6. Spread in prepared pan. Sprinkle remaining crushed butterfinger bars over top of batter.
7. Bake 30- 35 minutes, or until the bars are a bit firm to the touch. Cool completely before cutting into bars.

My verdict? Rich, buttery and chewy, though wonderfully crunchy round the edges, and so very more-ish. I wish I had bought 5 Butterfinger bars though; nah, make that 6. 5 for the recipe and 1 for me (for naughty day, of course)

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