Some days are great for daydreaming and seeing where your mind takes you. My Butterfinger Cheesecake Brownies recipe comes from a few of the recipes I’ve made over the years. The idea was to make something worthwhile and a little different from your everyday brownie.

This brownie recipe all by itself is perfect enough to make anyone a very happy brownie maker. But then again, the Butterfinger cheesecake filling takes it over the top, so good. The best part, it’s super easy to make.

I suggest watching the short video to see how I bring my basic brownie, cheesecake, & ganache recipes together for this scrumptious batch of brownies. This is a super easy dessert recipe, perfect for parties, holidays, or any occasion, that is sure to impress. 

This fudgy and delicious Butterfinger Cheesecake Brownie recipe comes together in one bowl in just a few minutes! You’ll love the rich chocolate flavor and texture so, it’s best to invite some friends over when you make a batch because portion control is quite difficult around them. Or not, and enjoy them with a bowl of vanilla ice cream like I do.

When you need a perfectly sweet chocolate fix that comes together in just a few minutes a batch of brownies CAN’T be beat! My Butterfinger Cheesecake brownie recipe is a favorite among my social circles that gets gobbled up before they’re finished cooling.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

TOP TIPS FOR THE BEST BROWNIE RECIPE

  • If you don’t have an eight by eight inch pan for your brownies just use foil to create one or two walls for a smaller baking dish. Line with parchment and you’ll be good to go!
  • Measure your flour correctly! Adding too much flour to your brownies will take a way from that nice fudge-like texture. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. 
  • Don’t over-bake your brownies. Unlike cake layers brownies will not have springy center and a skewer inserted into the center will not come out clean. Your brownies are done when the center is set and you see the top just begin to crack. 
  • Add toasted nuts, crushed candy cane, toffee, or even candy like M&Ms to your brownies for a bit of crunch and flavor.

Frequently Asked Questions

CAN I MAKE THESE WITHOUT AN 8×8 INCH PAN?

Sure! You can use a larger pan and have thinner brownies OR you can make a wall inside of your pan with aluminum foil then line it with parchment paper.

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!

WHAT’S THE BEST COCOA POWDER TO USE?

I love using a decent-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods making it PERFECT for brownies! My go to company is Valrhona but there are lots of great brands out there, including Callebaut, Ghirardelli and lots of organic and fair trade options too!

WHAT KIND OF CHOCOLATE IS BEST FOR HOMEMADE BROWNIES?

You have a wide range or chocolate to use for brownies but I suggest sticking with a bittersweet or semisweet chocolate. There’s enough sugar in the recipe so you don’t need a sweet chocolate too.

HOW LONG WILL BROWNIES FROM SCRATCH KEEP FOR?

Stored in a sealed container your uncut brownies will keep for up to four days in the fridge or 2 months in the freezer. Your cut brownies will last up to two days although they rarely last beyond a day if anyone knows they’re there! 

WHAT CAN I DO FOR AN EVEN FUDGIER BROWNIE?

Add an extra yolk for more creaminess and melt one cup of the chocolate with the butter, which you’ll then use in step one below. you can also slightly undercook your brownies so they’ll me even moister.

If you’ve tried this tasty treat then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Butterfinger Cheesecake Brownies

Butterfinger Cheesecake Brownies

Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 4 hours
Total Time: 4 hours 55 minutes

Ingredients

  • 1 cup white sugar
  • 1 cup brown sugar, packed loosely
  • 3 eggs at room temperature
  • 1 cup cocoa powder
  • 1 cup flour
  • 1 teaspoon salt
  • 1 cup butter, melted
  • 1 & 1/2 tablespoons fresh brewed coffee
  • 1 tablespoon vanilla extract
  • 4 full sized butterfinger bars, chopped
  • 16 ounces cream cheese at room temperature
  • 2/3 cup white sugar
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 3/4 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees.

Brownies

  1. In a large bowl, combine your melted butter, eggs, vanilla extract, and coffee.
  2. Mix together well on a medium speed.
  3. Add the white and brown sugars to the mixture and blend together well.
  4. Sift cocoa powder, flour, and salt into the bowl and mix until just combined
  5. Add batter to pan and smooth to the edges and set aside.

Cheesecake

  1. In a large mixing bowl, beat together your cream cheese and white sugar until smooth.
  2. Add eggs and continue to beat for an additional minute.
  3. Blend in vanilla.
  4. Pour your cheesecake batter on top of your butterfinger layer and smooth over.
  5. Place your brownie pan into the oven and bake for 40 - 45 minutes. You'll know your brownies are done when your cheesecake topping is firm but has a slight jiggle.
  6. Once your brownies are done baking, allow to cool completely to room temperature.
  7. Chill your brownies in the refrigerator for 4 hours or overnight.
  8. When ready to serve, allow brownies to sit at room temperature for 20 minutes before topping and cutting.

Chocolate Ganache

  1. Place chocolate chips into a heatproof bowl.
  2. In a glass measuring cup, pour 1/4 cup of heavy cream and heat for 60 seconds in microwave.
  3. Pour hot heavy cream over chocolate chips and allow to sit for 1 - 2 minutes.
  4. Mix chocolate chips & heavy cream until fully combined and you are left with a silky smooth chocolate ganache mixture.

Toppings

  1. Using a utensil or piping bag, drizzle your cooled chocolate ganache on top of your brownies.
  2. Sprinkle a generous handful of crushed butterfingers.
  3. Give another drizzle of chocolate ganache before cutting into and enjoying your brownies.

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan, & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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