Butterfinger Cheesecake Brownies
These creamy butter and cheese brownies are drizzled with peanut butter frosting !!! They are creamy, crunchy and the dream of lovers of butter fingers comes true!
INGREDIENTS
COOKIE DOUGH LAYER:
- 2 large eggs
- 1 cup white sugar
- 2 tsp. vanilla extract
- 1/2 tsp. sea salt
- 1 cup brown sugar
- 1 cup unsalted butter softened
- 1 tsp. baking soda
- 3 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 2 10-oz. bags Butterfinger bits divided use
CHEESECAKE FILLING:
- 2 large eggs
- 2 tsp. vanilla extract
- 2 8-oz. pkgs. cream cheese softened
- 1/2 cup sugar
INSTRUCTIONS
COOKIE DOUGH COAT:
First, mix the butter, sugars, eggs, vanilla, baking soda and salt with an electric mixer until everything is well combined.
Then, stir in the flour and 1 ½ sachet of Butterfinger pieces.
Spray 13-inch x 20-inch jelly pan with cooking spray.
Press about ½ to 2/3 of the cookie dough into the mold.
Spread the cream cheese filling over the layer of Butterfinger cookie dough.
Crumble the remaining cookie dough on top of the layer of cream cheese.
Sprinkle ½ bag butterfinger pieces on top of the cookie dough layer.
Bake at 350 ° for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
CHEESE CAKE FILLING:
Mix the cream cheese, eggs, vanilla and sugar with an electric mixer until smooth.
Pour over the crust layer of cookie dough and cover with the rest of the dough. Happy Cooking Time.
