How-To Blow Your Own Mind with Butterfinger Blondies!

I'm not one for repeats but do you remember those Butterfinger Blondies I made for Super Bowl Sunday a few years back? Well, I had a hankering.
Whipped up a batch and good lord I forgot how amazing (slash) life-changingly delicious they are! RUN, don't walk, to your kitchen to make this recipe...like immediately! 


BUTTERFINGER BLONDIES
SERVES: 9

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups chopped Butterfinger candy bars (about 4 large bars)

1. Preheat the oven to 350. Line a 9-inch-square baking dish with parchment and spray with cooking spray. Whisk the flour, baking soda and salt in a bowl.
2. Beat the butter and brown sugar in a bowl with a mixer on medium-high until fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Beat in the vanilla.
3. Turn off the mixer. Add the flour mixture and return the mixer to medium speed until just combined. Beat in 11/2 cups chopped Butterfingers. Spread batter into prepared pan (it will be thick) and sprinkle with remaining 1/2 cup chopped Butterfingers. Bake about 30 minutes or until golden and mostly set (it's okay if the centers a little giggly, that will solidify when cool and give the Blondies a super gooey, chewy texture). Cool in the pan on a wire rack. Remove from the pan using the parchment, transfer to a cutting board and cut into squares.