Butterfinger Cheesecake Brownies

Rich chocolate brownies topped with creamy butterfinger cheesecake! These bars are incredible.

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
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.

full instruction : bakerbynature.com

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