Butterfinger Brookies

  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Total Time: 43 minutes
  • Yield: 16 bars


  • 1 Box Brownie mix
  • 1 Large egg
  • 1/4 C Milk
  • 1/3 C Oil
  • 1 pk Butterfinger bites (10oz)

For the cookie dough

  • 1/2 C (1 stick) Unsalted butter
  • 1/2 C Sugar
  • 1/2 C Brown sugar
  • 1 Large egg
  • 2 tbsp Pure vanilla extract
  • 1 3/4 C All-purpose flour
  • 1/4 C Butterscotch Instant pudding mix (3.4 oz pkg)
  • 1/4 tsp Salt
  • 1/2 tsp Baking soda
  • 3/4 C Butterscotch chips


  1. Preheat oven to 350° F.
  2. In a medium sized bowl, combine brownie mix, egg, vegetable oil and milk. Beat until thoroughly mixed.
  3. Line a 9×13” pan with parchment paper or a baking mat. Pour brownie mixture over the baking mat and spread evenly.
  4. Line the brownie layer with Butterfinger bites, about .5” away from each other.
  5. Prepare the cookie layer. Soften butter in the microwave 10-15 seconds. Combine butter with both light brown sugar and granulated sugar. Mix until smooth and mixture becomes fluffy.
  6. Add egg and vanilla extract and beat until egg is thoroughly incorporated.
  7. In a separate bowl, combine flour, butterscotch pudding, salt and baking soda. Slowly add flour mixture to dough batter while mixing at a low speed. Once all the flour has been added, increase speed to medium until dough forms. Add butterscotch chips and fold into cookie dough.
  8. Take the cookie dough and drop chunks onto the top of the brownie mixture, gently pressing them down into brownie batter.
  9. Bake for 23-25 minutes at 350°F. Remove from oven and allow to cool completely before cutting. Since I used a baking mat, I was able to completely remove the sheet of brookies from the pan before cutting.