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.
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.
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!
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.
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!
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!
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!
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.