In a mixing bowl, combine 1 stick of melted butter, vanilla and dark brown sugar.
Add in 1 egg, blend.
Stir in flour, baking powder, salt and vanilla.
Grab your rolling pin and crush a Butterfinger bar beneath it.
Crushing the bar while it is still in the wrapper saves you from having little Butterfinger pieces flying through the kitchen.
Fold in the crushed Butterfinger.
Spread the batter into a greased 8x8" pan. Of if you are like me and for some crazy reason don't own a 8x8" pan, you can spread it it into a greased 8" cake pan or spring form pan.
Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake these because they'll lose their moist chewiness.
Which would be a sad, sad, sad thing.
When the blondies come out of the oven, crush another Butterfinger bar and scatter that on the top.
Serve it up with a bit of chocolate fudge sauce and ice cream (I may or may not have been too excited about eating mine to take a photo with the ice cream on top).
Butterfinger Blondies (Printable Recipe)
1/2 c. + 1 tbsp salted butter, melted and cooled slightly
1 tsp. vanilla
1 c. dark brown sugar
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
2 Butterfinger bars, crushed
Preheat the oven to 350. Grease a 8X8" baking pan.
In a mixing bowl combine the melted butter, dark brown sugar and egg. Stir in the flour, baking powder, salt. Gently fold in one crushed Butterfinger. Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Be careful not to overbake!
Sprinkle the remaining Butterfinger bar atop the blondies. Serve them up right away with ice cream and fudge sauce.