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  • Writer's pictureKatie Brown

Butterfingers Coconut Cup Brownies

Okay, well there’s an elephant in the room and it’s the fact I recently blogged about gaining weight and here I am posting about brownies, coincidental?

I feel like this would be a good time to talk about wellness; I’ve turned my back on eating zoats, trying to like green smoothies and avocado, rye bread is okay but it falls apart easily. Along the way, I’ve stopped baking all my desserts with dates, in an attempt to make them more ‘healthy’, whilst they taste good, it’s nothing like the real thing.

I didn’t set out to make ‘Butterfinger Cup‘ Brownies, it just happened…

I’m only too aware it might feel like a strange choice, especially as I’m English and not American, it’s got to be said that American chocolate isn’t half as good as ours and you might ask what on earth are ‘Butterfinger Cups’ ?. Well, they are a seriously sweet chocolate cup filled with coconut creme, I found these in Poundland whilst I was searching for something quirky to bake into brownies and they work a treat. I had considered peanut butter cups, but that’s been covered so many times, brownies I’ve previously made include:

Well, I suppose you could say I’m rather committed to brownies, I’m not sure I ever documented that time I made ‘Slutty Brownies‘ with the layers of cookie dough, Oreos and brownie – So good! 

I also went down the whole ‘Sweet Potato Brownie‘ route on my wellness journey, but didn’t everyone? I sure saw some funky looking brownies during that stage.

Okay, can you see that melted coconut chocolate creme? These are flat out ridiculous, rich, dense and laden with chocolate, that’s a description I could use for myself too!


  1. 200g Dark chocolate

  2. One packet of Butterfingers Coconut Cup’s – Chopped into pieces

  3. 50g White Chocolate Chips

  4. 15g Cocoa powder

  5. 95g Self-raising Flour

  6. 2 Whole Eggs (beaten)

  7. 185g Unsalted Butter

  8. 225g Caster Sugar


  1. Melt the dark chocolate, the easiest way is using a heatproof bowl and defrosting the chocolate slowly in the microwave.

  2. *Top tip – Freeze the chocolate cups/chips first so they stay more ‘solid’ once the brownies are baked and cooled.

  3. Pre:heat your oven at 180c and set side your baking tray and line this with grease proof paper (ensuring the sides are covered so you can lift your brownie out with ease).

  4. Now you need to mix together your flour and coco powder and in a separate bowl mix together your eggs and caster sugar. When mixing the eggs and caster sugar I use a hand held electric mixer for speed and to ensure you obtain the perfect consistency.

  5. Fold your chocolate/butter mix into your egg and sugar mix and once this is combined the final part is to mix in the coco powder/flour.

  6. Once everything is nicely combined before baking mix in the chunks of Butterfingers Chocolate and once this is integrated in pour the mix into your baking tray and bake for 20/25 mins (depending on your oven)

What are you baking into your Brownies this Easter? I’m having such a great time creating all these new recipes.



What would go into your dream brownies?



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