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Butterfinger Cheesecake Brownies | Can't Stay Out of the Kitchen | the most scrumptious #cheesecake #brownies ever! These have #Butterfinger baking bits in the #cookie dough. #dessert #chocolate

Butterfinger Cheesecake Brownies

Teresa Ambra
Butterfinger Cheesecake Brownies are awesome. Truly, these delicious brownies are to die for! They have a delectable cookie dough layer made with Butterfinger Baking Bits, a cheesecake layer and finally it's topped with more cookie dough and Butterfinger Baking Bits. Every bite will have you swooning. These brownies are terrific for tailgating or office parties, potlucks, company dinners and holiday baking.
4 from 13 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 48
Calories 188 kcal

Equipment

  • 1 13x26" jelly roll pan
  • 2 large mixing bowls
  • 2 wooden spoons
  • 1 electric mixer
  • measuring cups
  • measuring spoons
  • 1 sharp knife to chop Butterfingers
  • 1 spatula

Ingredients
  

COOKIE DOUGH LAYER:

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 3 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 20 oz. bag Butterfinger bits divided use (two 10-ounce bags)

CHEESECAKE FILLING:

  • 16 oz. pkg. cream cheese softened (two 8-ounce blocks)
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 1 cup granulated sugar

Instructions
 

COOKIE DOUGH LAYER:

  • Mix butter, sugars, eggs, vanilla, baking soda and salt with an electric mixer until well-mixed.
  • Stir in flour and 1 ½ bags Butterfinger bits.
  • Spray a 13”x 26” jelly-roll pan with cooking spray.
  • Press about ½ to 2/3 of the cookie dough into the pan; reserve remaining dough for topping.
  • Spread cream cheese filling over top of Butterfinger cookie dough layer.
  • Crumble remaining cookie dough over top of the cream cheese layer.
  • Sprinkle ½ bag Butterfinger bits over top of cookie dough layer.
  • Bake at 350° for about 35-40 minutes, or until toothpick inserted in center comes out clean.

CHEESECAKE FILLING:

  • Mix cream cheese, eggs, vanilla, and sugar with an electric mixer until smooth.
  • Pour over cookie dough crust layer and cover with remaining dough.

Notes

NOTE: This needs a  very large cookie sheet or the recipe will overflow the pan!
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 188kcalCarbohydrates: 29gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 150mgPotassium: 76mgFiber: 0.5gSugar: 19gVitamin A: 146IUCalcium: 46mgIron: 1mg
Keyword Butterfingers, cheesecake, chocolate, chocolate chips, chocolate dessert, peanut butter
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