Butterfinger Cheesecake Brownies

• Vegetarian

• Refrigerated

  • 3 Egg + 1 egg yolk, large

• Condiments

  • 1 cup Peanut butter, creamy

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 2 tbsp Confectioners' sugar
  • 1 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 oz Semi-sweet chocolate

• Dairy

  • 1 stick Butter, unsalted
  • 8 oz Cream cheese, full-fat very soft

• Desserts

  • 12 Butterfinger bars, mini

Found on bakerbynature.com

Description

Ingredients

• For the 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
• For the 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
• For the peanut butter glaze:
• 1 cup creamy peanut butter
• 2 tablespoons confectioners sugar

Directions

• For the brownie batter:
• Preheat oven to 350 degrees (F). Line an 8x8 inch square baking pan with parchment paper; spray parchment paper and any exposed pan lightly with non-stick spray; set aside.
• Melt butter and chocolate in a small saucepan over medium-low heat, whisking occasionally, until completely melted; whisk smooth and remove pan from heat. Pour melted chocolate into a large, heatproof bowl and whisk in the sugar, beating well. Add in the eggs and egg yolk and beat smooth.
• Gently whisk in the salt and flour, stirring until just combined. Pour batter into prepared baking pan, smoothing the top with a rubber spatula.
• For the butterfinger cheesecake:
• Using a handheld mixer beat the cream cheese in a large bowl until completely smooth. Add in the sugar and egg yolks and beat until smooth and creamy, about 1 minute. Fold in the chopped butterfingers, reserving 1/4 cup for later use.
• Pour the cheesecake batter on top of the brownie batter. Gently stir with a knife for a marbled look. Bake in preheated oven for 35 minutes, or until the edges are firm and the center is just set.
• Cool brownie cheesecake bars in the pan, on a wire rack, COMPLETELY before cutting.
• For the peanut butter glaze:
• Place the peanut butter in a small sauce pan over medium-low heat, cook, stirring occasionally, until completely melted. Whisk in confectioners sugar.
• When ready to serve:
• Cut cheesecake brownies into bars. Sprinkle the top of each bar with a little of the reserved butterfinger crumble, then drizzle with the peanut butter glaze.

Nutrition