We had a barbecue at work this week and I, of course, was tasked to bring dessert. I wanted to make brownies and then I remembered the Butterfinger Cocoa Mix that I saved from Mountain Man's cabinets when we were moving him out here. After a quick trip to the grocery for some extra Butterfingers I went to whipping up a batch of the best brownies I've ever made.
from Beantown Baker originally from King Arthur's Flour
Preheat oven to 350. Lightly grease 11x13 baking pan.
In small sauce pan, melt butter. Remove from heat and add sugar. Return to heat and stir for about 2 minutes before removing again (this is what gives the brownies their shine).
Transfer butter mixture to a large bowl. Mix in cocoa, salt, baking powder, cocoa mix* and vanilla.
Whisk in eggs one at a time until smooth.
Fold in Butterfinger bits.
Allow to cool before serving.