Butterfinger Brownies

Preheat oven to 350ºF. Grease the bottom and sides of a metal baking pan (8-inches square) with 1 tablespoon butter. Lay a large square piece of parchment paper in the pan so that there is about 2 inches of paper extending over the edges to use as a sling when removing the brownies from the pan. Lightly press the paper to the bottom and sides of the pan so it sticks to the butter. Grease the paper that’s inside of the pan with butter. Set aside.

To a large mixing bowl, add softened butter, sugar and eggs. Beat on high with a mixer until light and creamy. Add milk, melted chocolate, baking powder and salt. Beat on medium speed until incorporated. Using a large spatula, mix the flour by hand into the batter until incorporated.

Pour half of the batter into the parchment paper lined-pan. Use a spatula to smooth and level the batter. Lay mini Butterfinger candy bars in the batter about 1 inch from the edges of the pan and equidistant from one another. Top with the remaining batter which should completely cover the candy bars. Use a spatula to smooth and level the batter.

Bake in preheated oven until the sides of the brownies start to pull away from the pan (about 25 minutes). Remove from the oven and let completely cool.

Lift the brownies out of the pan by using the parchment paper hanging off of the sides (the sling). Keep the brownies on the parchment paper and cut into serving sizes. Transfer the serving pieces on to a serving dish/serving dishes that are lined with fresh parchment paper. It’s best to serve the brownies on small pieces of parchment paper so they don’t stick to the plate.

For the topping, drizzle melted chocolate on top of one of the brownies and top with chunks of Butterfinger candy. Do this one at a time so that the pieces of Butterfinger will stick to the chocolate before it hardens. Repeat the process with each brownie. Remelt the chocolate if needed.