Butterfinger Brownies

Nobody lays a finger on my Butterfinger BROWNIES! Once again I’m in a chocolatey craving and brownies are sure to fix that quickly. Candy packed brownies are always delicious.

Butterfinger Brownies

Not a Butterfinger fan, substitute your favorite candy!


  • 8 ounces semi-sweet chocolate chips
  • 8 tablespoons (1 stick) unsalted vegan butter, cut into chunks
  • 4 tablespoons dutch process cocoa powder
  • 3 large eggs
  • 1 1/4 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/3 cup creamy peanut butter
  • 1/2 teaspoon salt
  • 1 cup all-purpose gluten free flour
  • 4 regular-sized Butterfinger bars, coarsely chopped
  1. Preheat oven to 350ºF. Spray an 8″ square baking pan with nonstick cooking spray or grease with vegan butter.
  2. Microwave chocolate chips and butter in microwave for about 45 seconds. If not mostly melted, microwave for 20 more seconds. Stir until smooth. Whisk in the cocoa powder. Set aside.
  3. Whisk together eggs, sugar, vanilla extract, peanut butter and salt until combined.  Whisk the warm chocolate  mixture into the egg mixture. Stir in the flour until just combined.  Fold chopped Butterfinger bars into batter.
  4. Pour mixture into prepared pan, spread evenly and level the surface with a rubber spatula.
  5. Bake approximately 35-40 minutes. Brownies will be slightly puffed and a toothpick inserted into the center should come out mostly clean.
  6. Transfer to a wire rack and cool to room temperature for about 2 hours. Cut into 1″ squares.
  7. Store in a tightly sealed container; preferably in the refrigerator.

MMMmm chocolatey, peanut buttery, chewy and delicious! (Just like it should be! :D)


Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

La la la YUM! 25 Days of Yum – Peppermint Candy Cane Brownies

On this green Monday, 13 days until Christmas, I bring you a minty chocolately treat. I love candy canes. That sweet peppermint taste is one of those things I look forward to this time of year. I can remember going to my grandma’s house throughout the holiday season and eat the candy canes off the christmas tree. Many popular candy cane brands such as Spangler and Bob’s are gluten free and are perfect to add that extra crunch and flavor to your favorite brownies or cookies.

Peppermint Candy Cane Brownies


  • 3/4 cup vegetable oil
  • 2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 4 eggs
  • 1 1/3 cups gluten free flour
  • 1/2 teaspoon xanthan gum
  • 1 cup baking cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup crushed peppermint candy canes (or favorite peppermint candy), divided
  1. Line a 13-in. x 9-in. x 2-in. baking pan with foil or parchment paper; grease and set aside.
  2. In a mixing bowl, beat oil and sugar. Stir in vanilla.
  3. Add eggs, one at a time, beat well after each addition.
  4. Combine the flour, cocoa, xanthan gum, baking powder and salt; gradually add to the creamed mixture.
  5. Set aside 2 tablespoons peppermint candy canes for garnish; stir remaining candy into creamed mixture.
  6. Spread into prepared pan.
  7. Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack before cutting into bars.
  8. Sprinkle with reserved candy.


La la la YUM! 25 Days of Yum – Brownies!

The holidays are fast approaching and that means holiday parties! From cookie swaps to holiday bashes, your oven is on overdrive! Today I bring you not one but TWO delicious brownie recipes. The first, a classic chewy brownie recipe and the second, a red velvet brownie! That’s right RED VELVET! (I believe I have previously talked about my love of anything that is red velvet). Both of these recipes are sure to make you smile from the very first bite. Let’s get right to it!

Classic Chewy Double Chocolate Brownies 

Two kinds of chocolate make this fudgy brownie packed with chocolate flavor!  Why use a mix when you can make them better from scratch!


  • 3 ounces gluten-free semisweet baking chocolate, such as Tropical Source, melted
  • 1/3 cup unsalted butter or buttery spread such as Earth Balance, melted, or canola oil
  • 3/4 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup gluten free flour
  • 1/2 cup unsweetened cocoa powder (not Dutch-process or alkali)
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup hot (120 °F) water
  1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease an 8-inch square glass dish
  2. In a medium mixing bowl, combine the melted chocolate with buttery spread and brown sugar and mix until smooth.
  3. Beat in eggs and vanilla until throughly blended. Add gluten-free flour, baking powder, and salt and beat until throughly blended. Blend in hot water.
  4. Bake for 20 minutes. (or until toothpick comes out clean) Don’t overbake! Remove from oven and cool on a wire rack for 20 minutes. Brownies will firm up as they cool. Cut into 16 squares and serve at room temperature.

Red Velvet Brownies

If you are a red velvet fan, then get ready to win hearts and fill stomachs with this delicious treat. For extra yummy, frost with Betty Crocker Vanilla Buttercream Frosting! 


  • 3 tablespoons unsweetened cocoa powder (not Dutch-process or alkali)
  • 2 oz red food coloring (about one small bottle – you want the batter to be a deep uniformly red color
  • 2 teaspoons pure vanilla extract (divided)
  • 1/2 cup buttery spread, such as Earth Balance at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/4 cups gluten free flour
  • 1 teaspoon xanthan gun
  • 1/4 teaspoon salt
  1. Preheat the oven to 350°F. Generously grease the bottom of an 8″x 8″ baking pan.
  2. In a small bowl, slowly stir together the cocoa powder, food coloring and 1 teaspoon of vanilla into a thick paste until no lumps of cocoa remain. Set aside.
  3. In another bowl, beat together the buttery spread and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in the remaining 1 teaspoon of vanilla. Add in the cocoa mixture until the two mixtures together are one uniform color. Slowly add in the gluten-free flour and salt and mix until combined. Do not overmix.
  4. Ensure that all of the gluten-free flour has been incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. Remember, you’ll want one uniformly colored batter. (A deep dark red)
  5. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Remove the entire batch from the pan to a cutting board, cut into 12 bars and serve.
  6. If you are frosting with the Betty Crocker Vanilla Buttercream Frosting, frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.
I hope you enjoy both of these delectable brownies and share them at your next get together or just for yourself. (I won’t tell)