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
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
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!