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Butterfinger Baking Bits Brownies

Butterfinger Brownie Cups

Butterfinger Brownie Cups

It was one of those days where the NESTLÉ® BUTTERFINGER® Baking Bits were on sale, on an end aisle display, and I was craving a sweet treat.  I didn’t know they even existed along with the NESTLÉ® CRUNCH® Baking Bits that were also on the display.  I bought a bag of each.  I had a lot of Christmas baking ahead of me and I could think of all kinds of ways to use the bits.

Back home I surfed the Net for recipes and decided to try the brownies recipe first.  They made them in a 9 x 13-in pan but I’d make them in mini muffin tins.  They’d be adorable Butterfinger Brownie Cups.

Prepare boxed brownie mix as directed

Prepare boxed brownie mix as directed

I had a box of brownie mix that made a 9 x 13-in pan of brownies as directed.  I poured the mix into a bowl and added the water and oil.  I added 3 eggs to make the more cake style of brownies.  Adding a lot of sugary bits would make them dense so a lighter brownie was necessary.  But basically, I guessed!  The recipe didn’t tell me which version to use, the cake or the fudge brownies.

Stir one cup of baking bits into brownie batter

Stir one cup of baking bits into brownie batter

When the batter was smooth I stirred in what I guessed was about 3/4 of the Butterfinger bits.

I used a scoop to divide the batter out between the 48 mini muffin cups.  At the end I had to use a small spoon and even some of them up.  It’s not as easy to make the cups equal as I’d have liked!  Tweaking was necessary!

Sprinkle remaining bits on top of cups

Sprinkle remaining bits on top of cups

I sprinkled the remaining Butterfinger bits over the tops of the brownies and placed the pans in the preheated oven.  I guessed and baked them for 20 minutes.  They tested done with a toothpick: it came out dry.  I set the pans on a wire rack and let them cool for about 20 minutes.  Some of the top bits had melted outside of the cups and I used a knife to cut or scrape them into perfectly round brownie cups while they were still hot.

Bake 20 minutes or until toothpick tests dry

Bake 20 minutes or until toothpick tests dry

Later I used a knife to cut around the outsides of the cups and wedge them out and onto a wire rack again, one at a time.  It wasn’t a quick removal, but be patient, they’re so worth it!

Remove from oven and use a butter knife to press edges back toward the brownie for easier removal when cooled

Remove from oven and use a butter knife to press edges back toward the brownie for easier removal when cooled

When the brownie cups were cooled I stacked them into an airtight container and froze them for Christmas.  Oh and I did taste one.  Ok, two.  Well then my P.S. and I sampled them again after dinner the following night.  And the night after.  Then I buzzed off to the grocery store for more Butterfinger Bits and made a second batch of brownie cups.  These were going to disappear fast on Christmas, they were already flying into our mouths!

Butterfinger Brownie Cups

Butterfinger Brownie Cups

A tip:  I tore a couple of brownies up into bowls, topped with ice cream and caramel sauce and we dove in face first.  I froze the remaining brownie cups for future treats!

Butterfinger Brownie Cups

Butterfinger Brownie Cups

NESTLÉ® Butterfinger® Baking Bits Brownie Cups

1 package 13 x 9 family-sized chocolate brownie mix
1 3/4 cups (10 ounce package) NESTLÉ® BUTTERFINGER® Baking Bits, divided

Preheat oven to 350°F.  Grease or spray 48 mini muffin cups.

Prepare brownie mix batter according to package directions. Stir in 1 cup BUTTERFINGER® Baking Bits.

Using a cookie scoop, fill muffin cups 3/4 full.  Top with remaining BUTTERFINGER® Baking Bits.

Bake for 30 minutes. Remove from oven to wire rack.  Cool for 20 minutes.

Use a paring knife to loosen around the sides of the brownie cups.  Careful wedge each cup out with the knife and set on a wire rack to continue to cool.

Store tightly covered or in airtight container.

Adapted from Very Best Baking.Tiara Logo

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