Butterfinger Brownies

In a medium saucepan over medium heat, melt the butter and chocolate together, stirring constantly, until completely smooth. Then, remove from heat and pour the butter and chocolate mix into a large mixing bowl. Set it aside to cool slightly for 10 minutes.

Preheat the oven to 350F. Line a 9x9" baking pan with parchment paper, leaving an overhang around the edges to easily lift out the finished brownies. Set it aside.

Once the butter / chocolate mix has slightly cooled, whisk in the granulated and brown sugar. Then whisk in the eggs, one at a time, whisking well between each egg. Whisk in the vanilla.

Using a rubber spatula, fold in the flour, cocoa powder and salt. Then fold in the chopped butterfinger pieces.

Pour the mix into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs (the toothpick shouldn't come out clean, that means the brownies are overcooked).

Place the pan onto a wire rack and allow them to cool completely. Once cooled, remove the brownies from the pan (if frosting, now's the time) and slice them into squares with a sharp knife.

Store brownies in an airtight container at room temperature for up to one week.