Butterfinger Blondies

In case you haven't caught on...I love to eat. Anything and everything. Really, there are not many things I don't like. I would like to grow up to be a foodie. I would like to plan a vacation around visiting amazing places to eat. I especially love sweets, and that's where Butterfinger Blondies come in. 

Butterfingers are hubby's favorite candy, and on one of our random occasions {when we had the urge to bake up something fattening and delicious} we decided to incorporate Butterfingers.These were super dangerously simple to make.

I started with a recipe for basic blondies that I got from Food Network and then I mixed in some crushed up Butterfingers and added more crushed Butterfingers on top before baking. That's it. 

Here is the blondie recipe from Food Network with a few of my changes:

• 1 1/2 cups firmly packed light brown sugar
• 1 cup unsalted butter
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon fine salt 
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 six packs of fun size Butterfingers crushed into small pieces (I just used my hands to break them apart since they are so crumbly)
• 2 full size Butterfinger bars crushed into small pieces

Preheat the oven to 375 degrees. Butter and flour a 9 by 13-inch glass baking dish.

Put the sugar in a large bowl. Melt the butter in the microwave. Stir the butter into the sugar until smooth, cool to room temperature.

Meanwhile, in another medium bowl, whisk the flour, baking soda, and salt together.

Beat the eggs and vanilla into the sugar mixture. Add the flour mixture a bit at a time and mix until a smooth thick batter forms. Mix in the 12 mini crushed Butterfingers.

Spoon the batter in to the prepared dish and spread evenly. Sprinkle the two full size crumbled Butterfingers on top of the blondies. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Remove from the oven and let cool. Cut into squares and try not to eat the entire pan in one sitting. 

I would love to try these blondies with other mix-ins. What do you think would be good in this batter?

P.S. Please pardon my high-tech point and shoot photos. One day I'll tackle "real" photography, but until then my plate is full....with Butterfinger Blondies that is. ;)