Butterfinger Brownies

Adapted from "A Baker's Field Guide to Chocolate Chip Cookies," by Dede Wilson:

1 C AP flour
1 t salt
4 oz chopped bittersweet chocolate
1 stick unsalted butter, cut into cubes
2 eggs
1/2 C granulated sugar
1 t vanilla extract
1/2 C semi-sweet morsels
7 Butterfinger fun-size bars

Preheat oven to 350 F, and grease a 9" square pan.

Over very low heat, melt together butter and chopped bittersweet chocolate. Set aside to cool slightly.

In a small bowl, stir together flour and salt.

In the bowl of an electric mixer, cream together sugar, eggs and vanilla until they are frothy and pale. Slowly pour chocolate/butter mixture into mixer while it's on, incorporating fully.

Fold flour mixture into liquid ingredients just until fully combined. Stir in morsels and 4 of the butterfinger bars (chopped into 8ths).

Pour the mixture into the greased pan, pressing it evenly into the corners and across the center. Cut the remaining butterfingers into thirds and place evenly in rows to make 9 bars with a piece of butterfinger in the center of each.

Bake approximately 30 minutes, or until the mixture just begins to pull away from the sides of the pan and a toothpick comes out clean with moist crumbs stuck to it.

Cool completely, then remove from pan and slice into 9 bars. Enjoy with milk.