Butterfinger Blondies

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This recipe is an ode to my love for both Butterfinger bars and the ever so gooey and delicious blondie. They are a match in dessert heaven, and after trying these, I have a good feeling you will agree. These Butterfinger blondies are rich in buttery flavor (thanks to the brown butter) and full of chocolate and Butterfinger chunks, all wrapped into the perfect chewy texture.

What is a Blondie?

Not to be confused with a brownie, a blondie only resembles a brownie in shape and texture alone. Blondies are a dessert bar (more similar to a cookie bar), containing a generous amount of vanilla, brown sugar, and butter. They typically have a crisp, crinkly exterior with a chewy, gooey interior. One of the best parts about this dessert is the versatility, as you can add almost any filling your heart desires.

What You’ll Need

13.5 tbsp (1/2 + 1/3 cup) unsalted butter, browned (see instructions)
1 egg + 1 egg yolk
1/2 tsp salt
1 1/3 cup light brown sugar
2 tsp vanilla extract
1 1/4 cup AP flour
1 Butterfinger bar, chopped
1/2 cup chocolate chips
8×8 square metal pan

How to Make Butterfinger Blondies

Preheat oven to 350° F (180 C)
Chop the Butterfinger bar into dime sized pieces and set aside.
Cut butter into chunks and melt in a medium sized saucepan over medium heat.
Stir butter continuously until it turns a medium golden color, then quickly remove from heat.
In the same saucepan, add 2 tsp vanilla and 1 1/3 brown sugar and mix until combined.
Add in one egg, mix, then the egg yolk, and mix until the eggs are incorporated.
Add in the salt and flour, then mix just until the flour disappears (you don’t want to overmix).
Gently fold in the chopped Butterfinger and 1/2 cup chocolate chips.
The mixture will resemble cookie dough.
In a parchment-lined 8X8 square metal pan (sprayed with nonstick spray), fill with the blondie batter, and press down to make sure it fills all corners and even throughout.
Bake at 350 for 28-30 minutes.
Makes 9-12 bars, depending on the size you’d like.

Tips and Tricks

The type of pan you use is super important! Metal pans are a better conductor of heat, which results in a more even bake throughout. Glass pans don’t heat as quickly, which can prevent the bake from becoming done in the middle.
You can keep dishes light with this recipe. I used the same saucepan throughout the entire mixing process and without having to use an electric mixer.
Feel free to use different candies or fillings! Butterfinger is my favorite, so that’s what I used, but these would also be great with Reese’s, Snickers, Twix, or even fruit, if that’s what you’re feelin’.
When making the brown butter- as soon as it reaches a golden color, remove it from the heat immediately. It will be quick to burn from that point.

Storing These Butterfinger Blondies

Blondies keep very well! You can leave them at room temp in an airtight container up to a week, two weeks in the fridge, or up to 3 months in the freezer in a freezer-safe Ziploc bag. Just be sure to thaw overnight in the fridge before serving.

FAQ

What is the difference between a blondie and a brownie?

While similar in shape and texture, blondies are light in color and use a generous amount of vanilla and brown sugar for the flavor. In contrast, brownies get their chocolate flavor from the cocoa powder used.

Do blondies harden as they cool?

They do some, but retain their soft interior. Just be sure to not overmix the batter to keep the soft and gooey integrity.

Should you refrigerate blondies after baking?

Not unless you want to! These will keep at room temperature in an airtight container up to a week and up to two weeks in the fridge.

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