You know, because you should immediately bake gooey blondies chock full of candy bars right after a juice cleanse. I searched for candy bars in cookies, cake and brownies but, for some reason, Butterfinger blondies sounded REALLY good. And, they are. I found this recipe online and modified it (accidentally, in parts) slightly. I used butter-based frosting too, as I prefer it to the shortening-based frosting.

This is very out of my character, but I actually think these taste better without the frosting. The frosting overpowers the blondie too much. It’s totally up to you.

I had help with this project. What you can’t see is the dog is behind her hoping for scraps. He didn’t get any, because we all know chocolate isn’t good for dogs. He probably prefers popcorn anyway.

Making Butterfinger Blondies

I chopped the Butterfinger into large chunks as they shred on their own naturally. Yum.

Butterfinger Candy Bars

Basically, you mix the sugar and butter together. Add in vanilla and eggs. Mix in the dry ingredients. Fold in chopped Butterfinger candy bars. I greased our pan, but I don’t think you have to. These blondies are GOOEY and very easy to make.

I couldn’t figure out when to pull them out of the oven. There was a little residue on the toothpick and the middle was “just set” but still jiggly. Whatever, they were perfect if you like gooey.

See also: Recipe: Disneyland’s Gingerbread Shingles (Cookies)

Next time, I’ll frost just half of the pan and poll guests to see if they prefer frosted or unfrosted. I’ll let you know how it goes.

Frosted Butterfinger Brownies Blondies

Frosted Butterfinger Blondies Recipe (Frosting Optional)

Frosted Butterfinger Blondies Recipe (Frosting Optional)


  • 1 cup butter
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp coarse sea salt
  • 1 bag of Butterfinger fun size bars (we had 19 in our bag)


  1. Preheat the oven to 350 degrees.
  2. Cream the butter and sugars together in a large bowl.
  3. Add the vanilla and eggs and combine.
  4. Add flour, baking soda and salt. Mix.
  5. Stir in chopped Butterfinger candy bars.
  6. Bake for 20-25 minutes in a 9x13 pan until the center is just set. Do not overcook!
  7. Cool completely and cut.
  8. Optional: Frost with buttercream frosting recipe below. If you are frosting the blondies, hold back about 4 Butterfinger candy bars (or buy a bit more) from the blondies, chop and sprinkle on top.

And tomorrow, I shall go to boot camp and not eat these again until the 4th of July. Would you make these with frosting or not?

See also: Easy 7 Layer Dip Recipe

Katie Dillon headshot

Katie Dillon is the managing editor of La Jolla Mom. She helps readers plan San Diego vacations through her hotel expertise (that stems from living in a Four Seasons hotel) and local connections. Readers have access to exclusive discounts on theme park tickets (like Disneyland and San Diego Zoo) and perks at luxury hotels worldwide through her. She also shares insider tips for visiting major cities worldwide like Hong Kong, London, Paris, and Shanghai that her family has either lived in or visits regularly (or both).

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One Comment

  1. Delicious! We love saving up our excess candy from holidays and making blondies with them. These sound like they need to be made this weekend!