Snickers Cheesecake Brownies

Snickers Cheesecake Brownies {Sweet Pea's Kitchen}

Snickers. Cheesecake. Brownies. Seriously, do I need to say more? These brownies are rich, chocolatey and absolutely sinful. Just the way a brownie should be! Each decadent bite is loaded with little chunks of nougat, caramel, crunchy nuts and a swirl of cream cheese.

Snickers Cheesecake Brownies {Sweet Pea's Kitchen}

I had the hardest time taking pictures of these brownies. Those little chunks of Snickers on top kept calling my name. Every time I looked through the lens I wanted to snatch a nougat right off the top. 😀

With the start of the official baking season upon us, you have no good reason not to whip up a batch of these babies. And if you’re on a diet right now, I’m sorry. I really am! 😉

Snickers Cheesecake Brownies {Sweet Pea's Kitchen}

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Snickers Cheesecake Brownies

Yield: 16 brownies


For the Brownies:
2/3 cup (3 1/2 ounces) unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon table salt
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
2 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
1 cup (7 ounces) sugar
2 teaspoons vanilla extract
3 large eggs
10 fun size snickers candy bars, chopped and divided

For the Cream Cheese Layer:
8 ounces cream cheese, room temperature
1/4 cup (1 3/4 ounces) sugar
1/2 teaspoon vanilla extract
1 egg yolk


Preheat oven to 325F. Butter the bottom and sides of a 8×8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
Whisk flour, salt, and baking powder in a small bowl; set aside.
In a large bowl set over simmering water, stir together chocolate and butter until completely melted and smooth. Remove from heat and whisk in the sugar and vanilla until combined. Add 3 eggs and whisk until combined.
Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate until just combined. (a bit of the flour mixture should still be visible).
Transfer half of the batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle with half of the chopped Snickers.
For the Cream Cheese Layer: In a small bowl, beat cream cheese with 1/4 cup sugar, 1/2 teaspoon vanilla, and egg yolk until of even consistency.
Distribute the cream cheese mixture in 8 dollops over batter in the pan. Repeat with remaining batter and cream cheese mixture. Use a knife or spoon handle to gently swirl the batter and cream cheese filling.
In the last 5 minutes of baking, sprinkle with the remaining chopped Snickers. Bake until toothpick inserted into center of brownies comes out with few moist crumbs attached, 50 to 60 minutes. Cool on wire rack for 5 minutes then remove brownies from pan by lifting parchment overhang. Place brownies on wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours.

Source: adapted from Cook's Illustrated, January 1999

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7 Responses to “Snickers Cheesecake Brownies”

  1. #
    Sheena @ Hot Eats and Cool Reads — November 15, 2013 @ 9:22 pm

    Oh my goodness! These look fantastic! Pinning!

  2. #
    luvyumyums — November 16, 2013 @ 3:29 pm

    Oh. My. Gosh. I love cheesecake, I love snickers, and I LOVE brownies! Amazing…I really hope to try this sometime!

  3. #
    Healing Tomato — November 17, 2013 @ 11:09 am

    This looks so delicious, we are actually going to try this over Thanksgiving holiday. Being Vegetarian though, do you think substituting Almond milk for the Egg Yolk will work?

    • Christina replied: — November 17th, 2013 @ 8:05 pm

      I have never tried replacing an egg yolk for almond milk, however, if you give it a try I would love to hear how it turns out for you! 🙂

  4. #
    Jamie Rincker — November 17, 2013 @ 4:21 pm

    I found this recipe on and followed this link to your Pinterest page. I grew up in IL and moved up to Pekin, IL for awhile. Just wanted to let you know that you are in my thoughts and prayers today as I see the photos of the tornado damage in the area. God Bless you and pray you are safe!! Thank you for the recipe as well…they look wonderful!

    • Christina replied: — November 17th, 2013 @ 7:57 pm

      The tornados were way too close for comfort today! We live right across the river from the areas that were damaged. My family is fine, but so many homes were completely destroyed. So sad! 🙁

  5. #
    Renee @ Awesome on $20 — November 18, 2013 @ 11:20 pm

    I was convinced after the first three words. These look ridiculous! Can’t wait to try them.

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