Butterfinger Cheesecake Brownies

🧂 Ingredients

• 1 cup unsalted butter

  softened
• 1 cup granulated sugar
• 1 cup brown sugar

  packed
• 2 large eggs
• 2 tsp. vanilla extract
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 3 1/2 cups UNBLEACHED all-purpose flour

  bleached flour toughens baked goods
• 20 oz. bag Butterfinger bits

  divided use (two 10-ounce bags)
• 16 oz. pkg. cream cheese

  softened (two 8-ounce blocks)
• 2 tsp. vanilla extract
• 2 large eggs
• 1 cup granulated sugar

Instructions

• 1 Mix butter, sugars, eggs, vanilla, baking soda and salt with an electric mixer
  until well-mixed.
• 2 Stir in flour and 1 ½ bags Butterfinger bits.
• 3 Spray a 13”x 26” jelly-roll pan with cooking spray.
• 4 Press about ½ to 2/3 of the cookie dough into the pan; reserve remaining dough
  for topping.
• 5 Spread cream cheese filling over top of Butterfinger cookie dough layer.
• 6 Crumble remaining cookie dough over top of the cream cheese layer.
• 7 Sprinkle ½ bag Butterfinger bits over top of cookie dough layer.
• 8 Bake at 350° for about 35-40 minutes, or until toothpick inserted in center
  comes out clean.
• 9 Mix cream cheese, eggs, vanilla, and sugar with an electric mixer until smooth.
• 10 Pour over cookie dough crust layer and cover with remaining dough.

Nutrition Info