Candy Bar Cheesecake Brownies
By Lizzie on November 6, 2017
Hi my friends!! How was your Halloween? As usual, we had a lot of trick or treaters, but this time, I had way too much candy left over, so….what to do, what to do? ๐ ย I decided to come up with a recipe to use up all the candy so I wouldn’t be tempted to grab a piece every time I passed the bowl ๐
I took one of my favorite brownie recipes, created a luscious cheesecake topping, then chopped up a whole bunch of candy and added that too!! ย Adding a bunch of milk chocolate chips on top was the crowning glory ๐ The taste of these bars is sinful, rich and over the top delicious!! They keep well in the fridge for up to a week and freeze beautifully too!! ย I have no doubt you will love these as much as my family and I do ๐
Some of the yummy ingredients!
You don’t need a mixer to make these brownies, which is awesome !
Is there anything wrong with adding a whole bunch of candy to a rich and sinful brownie batter? Uh, no ๐
Line your pan with parchment so the brownies come out easily!
Only three ingredients make this yummy cheesecake topping.
Dollop the cheesecake topping on top of the brownie batter.
With a knife, swirl the cheesecake topping into the brownie batter.
Sprinkle milk chocolate chips all over the top and bake!
Come on…you know you want one, or two… ๐
Such a show stopper…these rich brownies taste as delicious as they look!
Eat them when they are nice and cold!!!
Candy Bar Cheesecake Brownies
Makes: 30 brownies Prep time: 45 minutes Bake time: 20 minutes
Ingredients
Brownies
1 and 3/4 cups all purpose flour
3/4 cup unsweetened cocoa, ( I used Hershey’s)
2 cups granulated sugar
1 teaspoon salt
5 eggs
1 teaspoon vanilla
1 cup canola oil
1 cup milk chocolate chips for sprinkling over the top
18 mini chocolate candy bars cut into small pieces, ( I used Twix, Milky Way and Snickers)
Cream cheese topping
8 ounces full fat cream cheese softened
1/3 cup granulated sugar
1 egg
Directions
Heat your oven to 350 degrees. ย Butter a 9″x13″ inch pan and line with parchment paper. ย Set aside.
In a large bowl by hand, whisk together the flour, sugar, salt, and cocoa. ย Add the eggs, oil and vanilla and mix until combined.
Fold in the mini chopped candy bars. ย Pour into your prepared pan and smooth with an offset spatula.
In a small mixing bowl, whisk the cream cheese, egg and sugar until smooth.
Dollop the cream cheese over the brownie batter. With a knife, swirl it around to make a nice pattern.
Sprinkle the chocolate chips over the top.
Bake for 10 minutes and rotate the pan. ย Bake for another 10 minutes and check for doneness. ย The cheesecake topping should be set, but not over done. ย You want them to still be a bit gooey inside.
Cool in the pan for 25 minutes, then place in the fridge for a few hours before cutting them into squares.
Store in the fridge for up to a week, or wrap individually and freeze them!
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