Best 3 Brownie Fingers Recipes

Indulge in a delightful journey of rich chocolate flavors with our collection of brownie finger recipes. From classic chewy brownies to decadent fudgy creations, these recipes promise an explosion of chocolatey goodness in every bite. Whether you prefer a simple preparation or an indulgent treat, our selection caters to every craving. Discover the perfect balance of crispy edges and gooey centers, all handcrafted with love and precision. Embark on this culinary adventure and satisfy your sweet tooth with our exquisite brownie finger recipes, guaranteed to leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE FINGERS

Chocolate Fingers image

Provided by Robert Irvine : Food Network

Categories dessert

Time 2h

Yield 36 fingers

Number Of Ingredients 5

Ingredients

1 box chocolate cake or brownie mix
1 pound butter, room temperature (4 sticks)
1 cup powdered sugar, plus more for dusting
1/2 cup chocolate sauce or ganache
1 teaspoon vanilla extract

Steps:

Prepare the cake mix according to manufacturers directions. Pour the batter into a greased 9 by 12-inch cake pan and bake according to package instructions. Remove the cake from the oven and refrigerate for 30 minutes.
With an electric mixer in a large bowl, beat the butter on medium speed for 5 minutes, then add the sugar, chocolate and vanilla extract. Continue to mix for 2 to 3 minutes, stopping during the mixing to scrape down the sides of the bowl. Remove the cake from the oven and apply the chocolate mixture to the top of the cake with a spatula. It should be 1/2 to 3/4-inch thick. Return the cake to the refrigerator and allow the topping to set. Remove the cake from the pan with spatula and cut into 3 by 1-inch fingers with a sharp knife. Arrange on a serving tray and dust with powdered sugar.

BUTTERFUDGE BROWNIE FINGERS

Butterfudge Brownie Fingers image

I love old cookbooks! This recipe I found tucked inside an old cookbook. It was printed on an old loose flyer. Yummy! :)

Provided by Roda Laser

Categories Other Desserts

Time 45m

Number Of Ingredients 17

Ingredients

FOR BROWNIES:
2 oz chocolate, unsweetened (2sqs)
1/3 c butter
1 1/4 c sugar
2 eggs
3/4 c sifted flour
1/2 tsp baking powder
1/4 tsp salt
1/2 c chopped nuts
FOR ICING:
1/4 c soft butter
2 c sifted powdered sugar
2 Tbsp cream
1 tsp real vanilla
FOR TOPPING:
1 oz chocolate, unsweetened (1 sq)
1 Tbsp butter

Steps:

1. Heat oven to 350. Grease 8" square pan. For brownies: melt chocolate and butter. Beat in sugar and eggs.
2. Sift together dry ingredients and stir into butter mixture. Add nuts. Spread into pan. Bake for 30 - 35 minutes. Cool slightly. Make icing and spread on top of brownies.
3. To Make icing: Brown butter over med heat. Blend with powdered sugar. Blend in vanilla and cream. Spread on brownies.
4. Melt chocolate and butter for topping. When cooled, spread very thin coating over icing. When set, cut into 2x1 "fingers". Makes 32

BROWNIE FINGERS

Brownie Fingers image

This is by far my favorite brownie recipe. I have yet to find an occasion where homemade brownies would not be suitable. Freezes very well, so these are made in mass quantity in November for Christmas, and again in the Spring for the summer picnics.

Provided by BetterOffBread

Categories Bar Cookie

Time 47m

Yield 64 bars

Number Of Ingredients 9

Ingredients

1 cup butter (no substitutes, I use unsalted butter)
2 ounces semisweet chocolate
4 eggs
2 cups granulated sugar
2 teaspoons vanilla
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
powdered sugar
unsweetened cocoa powder (optional)

Steps:

Heat oven to 350°F Line a 13x9x2 inch baking pan with foil, grease foil.
Set aside.
Melt butter and chocolate in a large saucepan over LOW heat till smooth.
Do NOT COOK, you are only melting the chocolate and butter together, this is very very important.
Remove from heat.
Stir in eggs, granulated sugar, and vanilla.
Stir in flour and the ¾ cup cocoa powder.
Spread batter in prepared pan.
Bake for 22 to 25 minutes or till a wooden toothpick inserted in the center comes out clean.
Cool in pan on a wire rack.
Lift brownies from pan with foil.
Cut into bars, wiping knife between cuts.
Roll in powdered sugar or, in a mixture of equal parts powdered sugar and cocoa powder.
I usually serve them plain, and I think they are just fine, but my husband like them rolled in the cocoa sugar the best.
Makes 64.
To store: Place in layers separated by waxed paper in an airtight container; cover.
Store at room temperature up to 3 days or freeze up to 3 months.

Tips:

Use high-quality chocolate: The quality of the chocolate you use will have a big impact on the final flavor of your brownies. Look for a chocolate with a cocoa content of at least 70%.
Don't overmix the batter: Overmixing the batter will make your brownies tough. Mix just until the ingredients are combined.
Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached: Overbaking the brownies will make them dry.
Let the brownies cool completely before cutting them: This will help them to set and hold their shape.
Store the brownies in an airtight container at room temperature for up to 3 days: You can also freeze the brownies for up to 2 months.

Conclusion:

Brownie fingers are a delicious and easy-to-make treat. They are perfect for parties, potlucks, or just a snack. With so many different variations to choose from, there's sure to be a brownie finger recipe that everyone will love.

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