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5
from 1 vote
Butterfinger Brownies
Servings:
9
brownies
Author:
Miranda Couse
Ingredients
1
box
brownie mix
6
butterfingers
¼
cup
heavy cream
3
cups
powdered sugar
Instructions
Prepare the brownies according to the box. I used an 8x8 square pan for my brownies. Let them cool.
Scrape the chocolate coating off the butterfingers.
Break apart the butterfingers and put them in a food processor. Process the butterfingers until they become a fine powder.
Add the heavy cream and powdered sugar and continue processing until the mixture becomes a creamy, thick mixture.
Spread the butterfinger cream over the cooled brownies.
Sprinkle the chocolate scrapings over top of the brownies.
Place in the fridge for an hour for the butterfinger cream to harden. Cut and serve.
Nutrition
Calories:
611
kcal
|
Carbohydrates:
113
g
|
Protein:
5
g
|
Fat:
16
g
|
Saturated Fat:
6
g
|
Cholesterol:
9
mg
|
Sodium:
260
mg
|
Potassium:
92
mg
|
Sugar:
85
g
|
Vitamin A:
95
IU
|
Calcium:
19
mg
|
Iron:
1.9
mg