Candy Bar Cheesecake Brownies

These fudgy brownies are loaded with chunks of candy bars, layered with peanut caramel and swirled with luscious caramel cheese cake.

Course Dessert

Cuisine American

Keyword bar, brownie, candy, caramel, cheesecake, cream cheese, peanut butter

Prep Time 1

Cook Time 34

Total Time 1 34

Servings brownies

Calories 296kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.kitchen scale or measuring cups and spoons
mixing bowls 2 medium and 1 large
electric mixer
saucepan medium
As an Amazon Associate I earn from qualifying purchases.candy thermometer
baking pan 9"x13"

Ingredients

Caramel Cheesecake

284 g cream cheese room temperature
15 ml heavy cream
10 ml vanilla extract
134 g caramel sugar
8 g cornstarch
1 egg yolk
90 g blonde chocolate chips melted, slightly cooled

Peanut Butter Caramel

240 g granulated sugar
60 ml water
15 ml corn syrup
1 g salt
240 g heavy cream
10 ml vanilla bean paste
48 g peanut butter crunchy, not natural
15 ml heavy cream

Brownie

120 g all-purpose flour
24 g cocoa powder
5 g salt
224 g butter unsalted
360 g bittersweet chocolate chips or chopped
2 g espresso powder
5 eggs large, room temperature
200 g granulated sugar
110 g brown sugar packed
15 ml vanilla extract
170 g candy bars chopped (about 10 fun sized bars - Snickers work well)
90 g blonde chocolate chips
90 g chocolate chips semisweet

Instructions

Make the Cheesecake

In a medium mixing bowl, beat together the cream cheese, heavy cream and vanilla extract until smooth and creamy. Scrape down the sides and bottom of the bowl as necessary.
284 g cream cheese, 15 ml heavy cream, 10 ml vanilla extract
Add the caramel sugar and cornstarch and beat until fully combined and smooth.
134 g caramel sugar, 8 g cornstarch
Scrape down the sides and bottom of the bowl, add the egg yolk and blend until well combined.
1 egg yolk
Add the melted blonde chocolate and mix until fully combined and homogenous in color. Set aside while making the caramel and brownie batter.
90 g blonde chocolate chips

Make the Caramel

In a medium saucepan, combine the sugar, water, corn syrup and salt. Place over medium heat and cook until it turns a deep amber color.
240 g granulated sugar, 60 ml water, 15 ml corn syrup, 1 g salt
Immediately and carefully pour in the 240g of heavy cream and vanilla bean paste. The mixture will bubble furiously and foam up, stir until it is fully combined and has settled to a steady boil. Insert a candy thermometer (or make sure you are using a Spatula Thermometer for stirring). Continue cooking to 240°F.
240 g heavy cream, 10 ml vanilla bean paste
While the caramel is coming up to temperature, place the peanut butter and 15 ml of heavy cream in a small to medium heat safe mixing bowl. As soon as the caramel is at 240°F, pour it over the peanut butter and cream and stir until fully combined. Set aside while making the brownie batter.
48 g peanut butter, 15 ml heavy cream

Make the Brownie Batter

Preheat oven to 350°F and Line a 9"x13" brownie pan with non-stick foil.
In a small mixing bowl, whisk together the flour, cocoa powder and salt. Set aside.
120 g all-purpose flour, 24 g cocoa powder, 5 g salt
In a heat safe/microwave safe bowl, melt together the butter and bittersweet chocolate. Stir in the espresso powder. Allow to cool slightly.
224 g butter, 360 g bittersweet chocolate, 2 g espresso powder
In a large mixing bowl, beat the eggs, sugar, brown sugar and vanilla on low speed (you do not want to incorporate too much air) until a smooth syrupy consistency.
5 eggs, 200 g granulated sugar, 110 g brown sugar, 15 ml vanilla extract
Stir the melted chocolate into the egg mixture until fully combined and homogenous in color.
Mix in the dry ingredients just until no powdery/floury streaks remain. Reserve about 1/3 (396g) of the brownie batter in a separate bowl.
Fold the chopped candy bars, blonde chocolate chips and semisweet chocolate chips into the remaining 2/3 of the batter.
170 g candy bars, 90 g blonde chocolate chips, 90 g chocolate chips

Assemble and Bake the Brownies

Spread the portion of the brownie batter with the candy and chocolate chips mixed into it evenly into the bottom of the prepared pan.
Pipe or spread the caramel over the top of the brownie batter. Try to leave about 1 cm (1/2 inch) around all the edges of the pan so the caramel will be sealed between the brownie and cheesecake layers.
Carefully spoon the cheesecake mixture over the top of the caramel. Gently spread it out in an even layer to the edges of the pan, trying to avoid disturbing the caramel layer underneath.
Pipe or dollop the reserved brownie batter over the surface of the cheesecake layer, making sure that areas of cheese cake remain visible around the brownie batter.
Use a butter knife and very carefully swirl the brownie batter and cheesecake batter together. Do not insert the butter knife too deeply into the batter, you want to skim the top of the caramel layer without disturbing it.
Place the pan in the pre-heated oven and bake for about 35 minutes. The top will be set with the edges being slightly puffed. The visible cheesecake will take on just a hint of golden color. The center of the brownies will have a pronounced wobble due to the melted caramel and the custardy cheesecake - don't worry, the brownies will set up as they cool and you do not want to overbake them as you don't want to lose the fudgy texture in the brownies.
Cool the brownies completely and chill for about an hour before cutting into 24 large or 40 small bars. I find that these keep well stored in an airtight container at room temperature. If you prefer you can store them in the refrigerator, but I would recommend allowing them to warm up at least a little before eating for the best brownie texture.

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