These brownies are what I brought to Thanksgiving dinner over the holidays and they were a huge hit. Yes, I know it is March and I am just getting around to sharing the recipe. Hopefully, you'll try the recipe and will love the brownies so much that you will gladly forgive my procrastination.
Recipe: Peanut Butter Oreo Butterfinger Brownies
1 box Duncan Hines Chewy Fudge Brownie Mix
2 large eggs
1/4 cup water
1/2 cup vegetable oil
10 Fun Size Butterfinger candy bars, unwrapped
16 to 20 Peanut Butter Oreo Cookies
Step 1. Preheat oven at 350 degrees for metal or glass pans (325 degrees for dark coated pans).
Step 2. In a plastic mixing bowl, crush the unwrapped Butterfinger candy bars. (A meat tenderizer works great.)
(Click any photo to enlarge)
Step 3. Follow the instructions on the brownie mix box for combining the mix, eggs, water, and oil.
Step 4. Grease the bottom of your 9x13 baking pan with cooking or baking spray. Then pour half of the batter into the pan.
Step 5. Spread the brownie batter out so that the whole bottom of the pan is covered. Then place the Peanut Butter Oreo Cookies into the pan on top of the batter spaced evenly apart. (Ideally, there should be one Oreo for each cut brownie.)
Step 6. Pour the remainder of the brownie batter over the Oreo cookies. Spread the batter to make sure it completely covers the cookies.
Step 7. Evenly sprinkle the crushed Butterfinger candy on top of the brownie batter. You can use a little or a lot, depending on your taste. (Any leftover crushed Butterfinger can be used to sprinkle on top of ice cream. Yum!)
Step 8. Bake the brownies for 25 to 30 minutes. Allow brownies to cool completely before cutting.
As always, if you try this recipe, let me know how you like it. I am also curious to know how it turns out using a different variety of Oreo Cookie. I might have to do a little experimenting of my own.
All ingredients for this recipe were purchased with our own funds and no compensation was received for sharing this recipe with our readers.