Description
Decadent Butterfinger Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy, luscious butterfinger cheesecake layer, topped with a smooth peanut butter glaze and crunchy Butterfinger pieces. Perfect for chocolate lovers seeking a delightful treat with a nutty twist.
Ingredients
Brownie Batter
- 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
Butterfinger Cheesecake
- 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
Peanut Butter Glaze
- 1 cup creamy peanut butter
- 2 tablespoons confectioners’ sugar
Instructions
- Prepare Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, ensuring some overhang for easy removal. Lightly spray the parchment paper and any exposed pan areas with non-stick spray, then set aside.
- Make the Brownie Batter: In a small saucepan over medium-low heat, melt the butter and chopped semi-sweet chocolate together, whisking occasionally until smooth and fully melted. Remove from heat. Transfer the melted mixture to a large heatproof bowl, then whisk in the granulated sugar thoroughly. Beat in the 2 large eggs and 1 egg yolk until the mixture is smooth and well combined. Gently whisk in the salt and then the all-purpose flour, stirring just until combined without overmixing. Pour the batter evenly into the prepared pan and smooth the top using a rubber spatula.
- Prepare Butterfinger Cheesecake Mixture: In a large bowl, use a handheld mixer to beat the softened cream cheese until completely smooth and creamy. Add in the granulated sugar followed by the large egg and egg yolk, beating for about 1 minute until smooth. Fold in the roughly chopped Butterfinger bars, making sure to reserve about 1/4 cup of these chopped pieces for garnishing later.
- Assemble and Bake: Pour the cheesecake batter gently over the brownie batter in the pan. Using a knife, gently swirl the cheesecake mixture into the brownie mixture to create a marbled effect. Bake in the preheated oven for approximately 35 minutes, or until the edges are firm and the center is just set and slightly jiggly.
- Cool Completely: Remove from the oven and allow the brownie cheesecake bars to cool completely in the pan on a wire rack before cutting to ensure clean slices.
- Prepare Peanut Butter Glaze: In a small saucepan over medium-low heat, warm the creamy peanut butter, stirring occasionally until fully melted and smooth. Whisk in the confectioners’ sugar until the glaze is well combined and silky.
- Serve: Once cut into bars, sprinkle the reserved chopped Butterfinger pieces over the top of each brownie cheesecake bar and drizzle generously with the peanut butter glaze for a rich finishing touch.
Notes
- Ensure the cream cheese is very soft to avoid lumps in the cheesecake layer.
- Do not overbake; the center should be slightly jiggly for a creamy texture as it will set while cooling.
- Use parchment paper with overhang to easily lift the brownies out of the pan for perfect cutting.
- This recipe can be stored in an airtight container in the refrigerator for up to 3-4 days.
- For a more intense chocolate flavor, use dark chocolate instead of semi-sweet.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
