Ingredients
For the brownie batter:
1 stick (4 ounces) unsalted butter
2 ounces semi-sweet chocolate, chopped
1 cup granulated sugar
2 large eggs + 1 egg yolk
1/2 teaspoon salt
3/4 cup all-purpose flour
For the butterfinger cheesecake:
8 ounces full-fat cream cheese, very soft
1/2 cup granulated sugar
1 large egg + 1 egg yolk
12 mini butterfinger bars (or 5 regular), roughly chopped, divided
For the peanut butter glaze:
1 cup creamy peanut butter
2 tablespoons confectioners’ sugar
Instructions
For the brownie batter:
Preheat oven to 350 degrees (F). Line an 8×8 inch square baking pan with parchment paper; spray parchment paper and any exposed pan lightly with non-stick spray; set aside.
Melt butter and chocolate in a small saucepan over medium-low heat, whisking occasionally, until completely melted; whisk smooth and remove pan from heat. Pour melted chocolate into a large, heatproof bowl and whisk in the sugar, beating well. Add in the eggs and egg yolk and beat smooth.
Gently whisk in the salt and flour, stirring until just combined. Pour batter into prepared baking pan, smoothing the top with a rubber spatula.
For the butterfinger cheesecake:
Using a handheld mixer beat the cream cheese in a large bowl until completely smooth. Add in the sugar and egg yolks and beat until smooth and creamy, about 1 minute. Fold in the chopped butterfingers, reserving 1/4 cup for later use.
Pour the cheesecake batter on top of the brownie batter. Gently stir with a knife for a marbled look. Bake in preheated oven for 35 minutes, or until the edges are firm and the center is just set.
Cool brownie cheesecake bars in the pan, on a wire rack, COMPLETELY before cutting.
For the peanut butter glaze:
Place the peanut butter in a small sauce pan over medium-low heat, cook, stirring occasionally, until completely melted. Whisk in confectioners’ sugar.
When ready to serve:
Cut cheesecake brownies into bars. Sprinkle the top of each bar with a little of the reserved butterfinger crumble, then drizzle with the peanut butter glaze.
