Name: Butterfinger Cheesecake Brownies Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 stick (4 ounces) unsalted butter; 2 ounces semi-sweet chocolate, chopped; 1 cup granulated sugar; 2 large eggs + 1 egg yolk; 1/2 teaspoon salt; 3/4 cup all-purpose flour; 8 ounces full-fat cream cheese, very soft; 1/2 cup granulated sugar; 1 large egg + 1 egg yolk; 12 mini Butterfinger bars (or 5 regular), roughly chopped, divided; 1 cup creamy peanut butter; 2 tablespoons confectioners’ sugar

Jump to Recipe· 4.4 from 6 reviews

If you love the rich decadence of chocolate brownies combined with the creamy, dreamy texture of cheesecake and the irresistible crunch of Butterfinger candy, then this Butterfinger Cheesecake Brownies Recipe is absolutely meant for you. It’s a perfect harmony of fudgy, smooth, and crunchy that will have you savoring every bite. These bars are not just a treat; they’re an experience that elevates classic desserts into something truly unforgettable, ideal for parties, special occasions, or simply to brighten your day.

Ingredients You’ll Need

A top view of a shiny, thick, dark brown chocolate batter inside a metal mixing bowl. The batter has smooth swirls from stirring, showing creamy texture. A white and black spatula with some chocolate on it rests inside the bowl, slightly tilted. The bowl sits on a surface with white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This Butterfinger Cheesecake Brownies Recipe calls for straightforward ingredients that come together in a wonderful symphony of flavors and textures. Each component plays a vital role in delivering that perfect balance between fudgy brownies, silky cheesecake, and satisfying crunch.

Unsalted butter (4 ounces): Melts into the chocolate to create a rich, velvety brownie base.
Semi-sweet chocolate (2 ounces): Provides deep, luscious chocolate flavor, essential for the brownie’s richness.
Granulated sugar: Sweetens both the brownie batter and the cheesecake filling without overpowering.
Large eggs (2 plus 1 yolk): Bind the ingredients and give the brownies their satisfying structure and softness.
Salt (1/2 teaspoon): Heightens the chocolate flavor and balances the sweetness.
All-purpose flour (3/4 cup): Gives the brownies enough body while keeping them delightfully tender.
Full-fat cream cheese (8 ounces): The star of the cheesecake layer, bringing creamy tanginess.
Butterfinger bars (12 mini or 5 regular): Chopped to add unforgettable crunchy, peanut buttery bursts throughout the cheesecake layer.
Creamy peanut butter (1 cup): For the luscious glaze that crowns the brownies with a subtle nutty finish.
Confectioners’ sugar (2 tablespoons): Sweetens the peanut butter glaze to a silky perfection.

How to Make Butterfinger Cheesecake Brownies Recipe

Step 1: Prepare the Brownie Batter

Start by preheating your oven to 350 degrees Fahrenheit and lining an 8×8-inch baking pan with parchment paper—this will give your brownies a clean release every time. Melt together the butter and semi-sweet chocolate over medium-low heat, stirring gently until smooth and luscious. Remove from heat, then whisk in the granulated sugar, eggs, and egg yolk until beautifully blended. Finally, fold in the flour and salt just until combined. Pour this glossy batter into your prepared pan, smoothing the surface evenly with a spatula to create the perfect base for the cheesecake layer.

Step 2: Make the Butterfinger Cheesecake Layer

In a clean bowl, beat the cream cheese until it’s creamy and smooth—no lumps allowed here, that silky texture is everything for our cheesecake. Add sugar and the eggs, then mix until just combined and luxuriously smooth. Gently fold in the chopped Butterfinger pieces, saving some for the topping. Spread this cheesecake mixture right on top of your brownie base. For a fun, marbled effect, gently swirl the two layers with the tip of a knife. This swirl not only looks beautiful but lets each bite have the best of both worlds.

Step 3: Bake and Cool

Bake your masterpiece at 350 degrees for about 35 minutes. You’ll know it’s done when the edges feel firm and the center is just set but still slightly wobbly. This means it’s perfectly creamy inside without being too runny. Let the whole pan cool completely on a wire rack before you even think about cutting them. Patience here is key to a neat slice and the best texture.

Step 4: Prepare the Peanut Butter Glaze

While the brownies cool, gently warm creamy peanut butter in a small saucepan over medium-low heat, stirring to melt it perfectly silky. Whisk in confectioners’ sugar until the glaze is smooth, sweet, and ready to drizzle. This glaze ties the entire Butterfinger Cheesecake Brownies Recipe together with its rich, nutty finish.

Step 5: Garnish and Serve

Cut the cooled bars into generous squares. Sprinkle the reserved chopped Butterfinger bits over the top, then drizzle each piece with the warm peanut butter glaze. The crunchy topping plus the shiny sweet glaze make these brownies look as incredible as they taste.

How to Serve Butterfinger Cheesecake Brownies Recipe

The image shows a square dessert bar with three visible layers on white marbled texture. The bottom layer is dark brown and looks dense and fudgy. The middle layer is beige with a soft, cake-like texture. The top layer is a crumbly mix of crushed peanut butter cups and chocolate bits, crunchy and golden brown with darker chocolate pieces mixed in. On top, there are thick drizzles of light brown peanut butter sauce running diagonally across the bar. Pieces of the dessert are broken off and scattered around, showing the contrasting textures and colors of the layers. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling additional crushed Butterfinger bars on top adds that signature crunch that makes these cheesecake brownies truly unforgettable. You can also add a light dusting of powdered sugar or a few chocolate shavings for an elegant touch. The combination of textures and the colorful crumble make each slice pop with irresistible appeal.

Side Dishes

While these brownies are a complete dessert on their own, pairing them with a scoop of vanilla ice cream or a dollop of whipped cream creates a fabulous contrast of warm and cold. Fresh berries or a drizzle of chocolate syrup alongside can add a lively freshness that balances the richness wonderfully.

Creative Ways to Present

For a special occasion, consider serving these Butterfinger Cheesecake Brownies Recipe bars on a wooden plank or vintage cake stand to make them the star of the show. You can cut them into smaller bite-sized pieces for a party platter or even layer them with whipped cream and extra Butterfinger bits in dessert jars for a fun individual treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover brownies stored in an airtight container at room temperature for up to two days to maintain their fudgy texture. For longer freshness, refrigeration is ideal, which will keep them perfect for about a week and even enhance the cheesecake layer’s creaminess.

Freezing

You can freeze these brownies completely assembled or cut into bars, wrapping them tightly with plastic wrap and foil to avoid freezer burn. Frozen Butterfinger Cheesecake Brownies Recipe bars last for up to 3 months and thaw beautifully overnight in the fridge.

Reheating

For a warm, melty treat, reheat individual brownies in the microwave for 15 to 20 seconds or pop them in a 300-degree oven for 5 to 7 minutes. Drizzle some fresh peanut butter glaze once warm for a just-baked experience every time.

FAQs

Can I use regular Butterfinger bars instead of mini ones?

Absolutely! The recipe works great with either regular or mini Butterfinger bars—just chop them to the desired size. Using mini bars results in more evenly distributed crunchy bites throughout the cheesecake layer.

Do I need to use full-fat cream cheese?

Yes, full-fat cream cheese is essential for that rich, smooth cheesecake texture. Lower-fat options can make the filling less creamy and somewhat watery, which could affect the final consistence.

Can I substitute peanut butter in the glaze?

You can, but creamy peanut butter is recommended for its smooth, meltable quality and classic flavor pairing with Butterfinger. Natural or chunky peanut butter might change texture and sweetness.

Is it okay to make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with your favorite gluten-free flour blend. Just be sure it’s a 1:1 replacement so the texture stays fudgy and dense.

How do I get the marbled effect between the cheesecake and brownie layers?

After pouring the cheesecake batter over the brownie, simply draw a knife gently through both layers a few times in a swirling motion. Be careful not to overmix, or you’ll lose the beautiful contrast.

Final Thoughts

This Butterfinger Cheesecake Brownies Recipe is a total crowd-pleaser that effortlessly combines rich, creamy, and crunchy elements into one spectacular dessert. Whether you’re making it for a celebration or a cozy night in, it’s sure to become one of your go-to recipes. Trust me, once you try these brownies, they’ll hold a special place in your baking repertoire and heart.