For the Chocolate Cake: 1 1/2 cups all - purpose flour 1 1/2 cups
granulated sugar 3/4 cup cocoa powder (
regular or Dutch -
processed) 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 large eggs 1/4 cup vegetable oil 3/4 cup buttermilk 2 teaspoons vanilla extract 3/4 cup very hot water
Butterfinger Brownies 8 ounces semi-sweet chocolate chips 8 tablespoons (1 stick) unsalted butter, cut into chunks 4 tablespoons dutch
process cocoa powder 1 1/2 tablespoons instant espresso powder (I omitted) 3 large eggs 1 1/4 cups
granulated sugar 2 teaspoons vanilla extract 1/3 cup creamy peanut butter 1/2 teaspoon salt 1 cup all - purpose flour 4
regular - sized Butterfinger bars, coarsely chopped Preheat oven to 350 degrees.