I make most brownies by scratch, but sometimes I use a mix.  This mix was meant for an 8×8 dish.  If you are using a base brownie mix for 9×13 then double the ingredients for the add ins.

Base brownie additions-

½ cup Reeses peanut butter chips

½ cup chopped Butterfingers

Peanut Butter Buttercream Frosting

½ cup creamy peanut butter

¼ cup butter at room temperature

1-2 cups powdered sugar

1 teaspoon vanilla extract

2-4 tablespoons milk (I used almond milk)

Chocolate glaze-

3 tablespoons melted butter

3 tablespoons cocoa powder

1-2 tablespoons brewed coffee or milk

1 tablespoon honey

1 teaspoon vanilla extract

1 cup powdered sugar

Topping-

½ cup crushed Butterfingers

Directions:

1. Preheat oven to 350 degrees and spray/butter an 8×8 dish.
2. Prepare base brownie mix according to package directions. Add ½ cup Reeses peanut butter chips and ½ cup chopped Butterfinger pieces.
3. Spread in pan in an even layer.  Bake 20-22 minutes until brownies are set in the middle but not too firm.
4. Begin to cool on wire rack.
5. Meanwhile prepare peanut butter buttercream. 
6. Mix butter and peanut butter in a stand mixer.  Add in the powdered sugar, vanilla extract, and milk.  Continue to mix until you reach a spreadable consistency.
7. Spread over slightly warm brownies. Swirl in to the brownies.
8. Let cool completely.
9. Prepare chocolate glaze.  Mix all ingredients in a medium bowl. Pour over the brownies.
10. Sprinkle with crushed Butterfingers.
11. I recommend cooling/storing these brownies in the refrigerator to help them firm and set before serving.
12. Enjoy!