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Butterfinger Cheesecake Brownies

These Butterfinger Cheesecake Brownies combine fudgy chocolate, creamy cheesecake, and crunchy candy for an irresistible treat!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Brownies, Butterfinger, Cheesecake, Easy, Peanut Butter
Servings: 9 servings

Ingredients

Brownie Layer

  • 1 stick unsalted butter 4 ounces
  • 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

Cheesecake Layer

  • 8 ounces full-fat cream cheese very soft
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 cup creamy peanut butter
  • 2 tablespoons confectioners' sugar
  • 12 mini bars Butterfinger bars or 5 regular, roughly chopped, divided

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving a bit of an overhang on the sides for easy removal later.

Make the Brownie Batter

  • In a medium saucepan over low heat, melt the unsalted butter and chopped semi-sweet chocolate together, stirring until smooth. Remove from heat and allow to cool slightly.
  • In a large mixing bowl, combine the melted chocolate mixture with 1 cup of granulated sugar. Stir in the 2 large eggs and 1 egg yolk, mixing until fully combined. Add the salt and flour, stirring just until no streaks of flour remain.
  • Spread the brownie batter evenly into the prepared baking pan, smoothing the top with a spatula.

Prepare the Cheesecake Layer

  • In another mixing bowl, beat the softened cream cheese with 1/2 cup of granulated sugar until smooth. Add in 1 large egg and 1 egg yolk, mixing until well combined.
  • Mix in the creamy peanut butter and confectioners' sugar until the mixture is creamy and smooth. Gently fold in 6 of the chopped Butterfinger bars.
  • Pour the cheesecake mixture over the brownie base, spreading it evenly. Sprinkle the remaining chopped Butterfinger bars on top of the cheesecake layer. Use a knife or spatula to gently swirl the two layers together for a marbled effect.

Bake and Finish

  • Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center still has a slight jiggle. Allow to cool in the pan for about 10 minutes before lifting out using the parchment overhang.
  • Let the brownies cool completely on a wire rack. For the best texture and flavor, refrigerate for at least 2 hours before slicing into squares and serving.

Equipment

  • 9x9-inch or 8x8-inch baking pan
  • Parchment Paper
  • Mixing Bowls
  • Electric Mixer
  • Rubber spatula
  • Medium Saucepan

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze wrapped brownies for up to 3 months for longer storage.
  • Use softened cream cheese to ensure a smooth cheesecake layer.
  • Don’t overmix the brownie batter to keep it fudgy, not cakey.
  • Feel free to substitute Butterfinger bars with crushed peanut butter cups or toffee bits.