Butterfinger Blondies

Name: Butterfinger Blondies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 9 blondies
Ingredients: 10 mini Butterfinger candies, cut in half. You can chop larger candy bars; 1 cup unsalted butter, at room temperature; 1 cup granulated sugar; 1/2 cup packed light brown sugar; 1 Tbsp vanilla bean paste; 2 large eggs; 2 cups all purpose flour; 1 tsp salt; 1 tsp baking soda

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
9 blondies
Course
Dessert
Cuisine
American

Butterfinger Blondies

Julie Valencia

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Butterfinger Blondies ~ don't wait for Halloween leftovers to make these luscious candy studded blondies!

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Ingredients

Servings

10 mini Butterfinger candies, cut in half. You can chop larger candy bars.
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1 Tbsp vanilla bean paste
2 large eggs room temperature
2 cups all purpose flour
1 tsp salt
1 tsp baking soda

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Instructions

Set the oven to 350F. Lightly grease an 8x8 square baking pan.
Cream the butter with the sugars until light and fluffy.
Beat in the vanilla paste, and then the eggs, one by one.
Mix the flour with the salt and baking soda. Add to the wet ingredients and mix just until combined.
Fold in the candy bar pieces and then spread the batter into your prepared baking pan. I like to line mine with foil or parchment paper, with overlapping ends for easy removal, but it's not necessary.
Bake for about 40-50 minutes, until puffed and golden.

Notes

This is one blondie that I found tastes even better after it has cooled (rather than right out of the oven.) The butterfingers firm up and regain their characteristic crunch, and the flavor is better.