Snickers Cheesecake Brownies
User Reviews
5
-
Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
20
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Calories
479 kcal
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Course
Dessert
Snickers Cheesecake Brownies
Description
The Snickers Cheesecake Brownies recipe begins by creating a dense brownie base from melted dark chocolate, butter, sugar, beaten eggs, and a mix of ground almonds and hazelnuts to introduce nuttiness and texture. Once mixed, chopped Snickers bars are folded into the batter, dispersing pockets of caramel, nougat, and peanut flavors throughout the brownies.
A cheesecake topping is prepared by blending cream cheese, sugar, and eggs until smooth, then poured atop the brownie batter before baking. Melted dark chocolate is drizzled on top and swirled into patterns, adding visual appeal and extra chocolate flavor. Baking until the edges crisp slightly while the center remains moist produces a rich and indulgent dessert.
This layered treat is best chilled after baking, which firms the cheesecake topping and brownies, making them easier to slice into neat bars. The combination of textures—from fudgy brownie and creamy topping to the chewy Snickers chunks—creates a multi-layered dessert ideal for sharing.
Refrigerating the brownies before cutting helps maintain clean edges and improves handling for serving.
Ingredients
- BROWNIE BASE:
- 200 g dark chocolate 70% cocoa solids
- 200 g butter
- 160 g caster sugar
- 3 egg beaten
- 100 g almonds ground
- 50 g ground hazelnuts
- 10 Snickers Bars
- CHEESECAKE TOPPING
- 400 g cream cheese at room temperature
- 100 g caster sugar
- 2 egg
- 100 g dark chocolate melted
Instructions
- Preheat the oven to 170 degrees celsius (340 farenheit) and line a 20cm by 30cm baking tin with baking paper.
- Melt the chocolate and butter gently over a low heat in a saucepan and set aside to cool a little. Add the beaten eggs to the melted chocolate mixture, along with the ground almonds, hazelnuts and sugar mix to combine.
- Pour the mixture into the prepared baking tin. Unwrap the Snickers and smush into the batter, ensuring they are coated, but not sitting on the bottom.
- To make the cheesecake topping place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat until combined. Add the eggs and beat until smooth. Pour over the top of the brownie mixture and then drizzle with the melted chocolate, using a toothpick to create swirl patters.
- Bake for 25 to 35 minutes or until the edges of the brownie are starting to lightly crispen. Let the cheesecake brownies come to room temperature before refrigerating and cutting into squares.
Notes
- Refrigerate the brownies before cutting to achieve clean, neat squares.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 88mg | 29% |
| Sodium | 222mg | 9% |
| Potassium | 244mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 80mg | 8% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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