Candy Bar Cheesecake Brownies

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? 🙂  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 🙂

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!!  Adding a bunch of milk chocolate chips on top was the crowning glory 🙂 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!!  I have no doubt you will love these as much as my family and I do 🙂

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 🙂

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… 🙂

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



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


Heat your oven to 350 degrees.  Butter a 9″x13″ inch pan and line with parchment paper.  Set aside.

In a large bowl by hand, whisk together the flour, sugar, salt, and cocoa.  Add the eggs, oil and vanilla and mix until combined.

Fold in the mini chopped candy bars.  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.  Bake for another 10 minutes and check for doneness.  The cheesecake topping should be set, but not over done.  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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