Butterfinger Brownies

Do you have leftover Halloween candy!?  Here is one way you can use some of it.  See I planned for this to happen.  When I picked out my Halloween candy, I only bought stuff I knew I could bake with after.  When the trick-or-treaters stopped coming, I dumped out the candy bowl and starting sorting and counting my loot.  I found this recipe and knew it would be a perfect recipe for my 12 butterfingers.  Tomorrow I am making something with my 10 Heath Bars, so look forward to that recipe!  Anyway, I pulled these straight out of the oven to take to Working Wardrobes to share some good news with them.  The whole staff at Working Wardrobes has been so supportive and helpful over the years, I cant thank them enough.  These were a huge hit and I will be making another treat on the 13th for all the volunteers at the Baubles & Bags Brunch.  If anyone lives in the Los Angeles area and wants to support a great organization that helps men and women in crisis get back to work, then click on that link!!  Thanks!!

So the good news is I was offered a full time job working for a company called Regus.  I will be working at one of their offices in Newport Beach.  I am thrilled about this opportunity, but I am worried I wont have much time for baking.  I guess time will tell what my schedule is like, but I want to continue blogging.  So I am closing my Nordstrom chapter soon, and opening another one.  YAY!

Photo taken in my car with my iPhone... not great!!

Butterfinger Brownies - Adapted from Recipe Girl

Yield: 25 brownies
Ingredients:
4 Ounces Unsweetened Chocolate
1/2 Cup Butter, unsalted and softened
1/2 Cup Creamy Peanut Butter - don't use natural pb, use something like skippy or jif
2 Cups Light Brown Sugar
4 Eggs
2 Teaspoons Vanilla Extract
1 Cup Flour
16 (.65 ounce) Butterfingers candy bars, chopped, big chunks are okay (or just use 10.4 ounces total) - I only had 12 bars and it was enough...

Directions:

1. Preheat oven to 325 degrees F. Line a 9x13-inch pan with foil; grease the foil.
2. Melt chocolate in glass bowl in the microwave- short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly.
3. In a large mixing bowl, mix butter, peanut butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. 
4. Mix in melted chocolate. Blend in flour. Stir in chopped butterfingers (reserving about 3/4 cup for the top).
5. Spread batter into prepared pan. Top with reserved Butterfingers chunks.
6. Bake 30 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
7. Once cooled, peel off the tin foil.  Slice into squares.  If you want, refrigerate until brownies are well-chilled- if overnight, cover with plastic wrap. 
8. Enjoy!!