Butterfinger Brownie Bites

 Yields 36-1 inch square brownies

 Peanut Butter Swirl adapted from Brown Eyed Baker

Ingredients:

 3 ounces unsweetened chocolate

 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature

 1 ½ cups sugar

 ¾ teaspoon pure vanilla extract

 3 large eggs, at room temperature

 ¾ cup all-purpose flour

 2 tablespoons dark cocoa powder

 1/4 teaspoon salt

 1/4 cup unsalted butter, softened

 1/2 cup smooth peanut butter

 1/3 cup powdered sugar

 1/2 teaspoon vanilla

 1/4 teaspoon salt

 4 regular size Butterfinger bars, chopped coursely

Directions:

1. Preheat the oven to 350 degrees (F).  Line an 9×9-inch square baking pan with parchment paper, with ends of paper extending over opposite sides of pan. Repeat with second piece of paper in opposite direction. Butter the parchment paper liberally.  I also butter each step to help keep the parchment paper in place.

2. Melt the chocolate and butter in the top of a double boiler placed over simmering water.  Cool the mixture for 5 minutes.

3. Place the sugar in a large mixing bowl and pour in the chocolate mixture.  Using an electric mixer on medium speed, mix until blended, about 25 seconds.  Scrape the bowl with a rubber spatula.

4. Add the vanilla.  With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed about 10 seconds.  Scrape the bowl after the last egg and blend until velvety, about 15 seconds more.

5. Add the flour, cocoa powder and salt on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any four at the bottom of the bowl.  Spread the batter evenly in the prepared pan and set aside.

6. In another large bowl, cream the butter, peanut butter, powdered sugar, vanilla and salt with an electric mixer on medium speed until smooth and lighter in color.  Pipe or dollop the peanut butter batter onto the brownie batter and swirl together with a knife.

7. Bake in preheat oven for about 30-35 minutes or until a toothpick inserted in the middle comes out with just moist crumbs.  Cool on a wire rack in pan for at least 1 hour before cutting.

Recipe Source: http://thepurplespoon.wordpress.com/2011/06/27/butterfinger-brownie-bites/