Butterfinger Blondies

12 tablespoons (1½ sticks) unsalted butter

1½ cups unbleached all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1½ cups packed light brown sugar

2 large eggs, room temperature

1½ teaspoons vanilla extract

2 cups chopped Butterfingers (see note)

2-3 tablespoons finely chopped Butterfingers

Heat oven to 350 degrees. Light butter a 9-by-13-inch pan.

Cut the butter into chunks and put the butter in a microwave-safe bowl; heat on HIGH in 15- to 30-second increments until melted. Set aside to cool.

In a large bowl, whisk together flour, baking powder and salt; set aside.

In a separate bowl, whisk brown sugar and melted butter until combined well. Add eggs and vanilla and mix well. Fold dry ingredients into the butter mixture and mix until just combined. Fold in the chopped candy and spread batter into prepared pan and bake 22 to 25 minutes until the top is shiny and cracked and feels firm when touched in the center. Immediately sprinkle the finely chopped candy over the top

Cool completely on a wire rack before cutting.

Serves 32.

Cook's note: Don't be tempted to put the candy in a bag and smash it; the chocolate sticks to the bag and makes a big mess. If you don't like Butterfingers or don't have enough bars to get two cups, you can use other chocolate candies.

Adapted from “Baking Illustrated” by the Editors of Cook's Illustrated Magazine