Butterfinger Cheesecake Brownies

• FOR THE BROWNIES:
• 1 box Brownie Mix, 18 Ounce Box (I Recommend Betty Crocker's Frosted Variety, But Any Will Do)
• The Additional Required Ingredients Specified On The Box Mix (typically Water, Eggs And Oil)
• 1 package Cream Cheese (8 Oz Size)
• 1 Large Egg
• 2 teaspoons Vanilla Extract
• 1/2 cups Creamy Peanut Butter
• 3/4 cups Powdered Sugar
• 1 package (10 Oz. Size) Butterfinger Bites (or 12 Fun Size Bars), Unwrapped And Roughly Chopped
• FOR THE CHOCOLATE TOPPING:
• 12 ounces, weight Bag Of Chocolate Chips
• 3 Tablespoons Heavy Whipping Cream
• 6 Fun Sized Butterfinger Candy Bars, Roughly Chopped
• FOR THE NUTELLA TOPPING OPTION:
• 1/2 cups Plus 2 Tablespoons Powdered Sugar
• 2 Tablespoons Unsalted Butter
• 1/2 cups Nutella
• 2 Tablespoons Milk, Add More If Needed (only If Making Nutella Frosting)
• 6 Fun Sized Butterfinger Candy Bars, Roughly Chopped

1. Preheat oven to 350 F.
2. Prepare brownies according to package directions using the additional required ingredients specified on the box mix (typically water, eggs and oil). Pour batter into a lightly greased 9 x 13" pan and set aside. If your mix included a frosting packet, set it aside.
3. In a medium sized bowl, beat cream cheese until fluffy. Add egg, vanilla, peanut butter and powdered sugar and beat until fully incorporated. Fold in the chopped 10 ounce package (or 12 fun sized bars) of Butterfingers and spread this over the top of the brownie batter. Bake for 25-30 minutes, or until a toothpick comes out relatively clean. Remove pan from the oven. Let brownies cool for approximately 30 minutes and then refrigerate them for another 30.
4. In the meantime, prepare the Nutella frosting OR the chocolate topping. (Note: I found that the packet of fudge frosting that came with the brownies was not enough, so I whipped up a quick Nutella frosting (because I had no chocolate chips). Either way, if you buy the frosted boxed brownies, use the included fudge frosting in addition to either topping you've prepared so that assembly looks like this: brownie, the package of fudge frosting, the chocolate OR Nutella topping, and then the Butterfinger pieces. Trust me, the indulgence is worth it.)
5. For chocolate topping, combine chocolate chips and heavy cream in a microwave safe bowl. Microwave on high for one minute, stirring at the 30 second point. While still warm, pour over the chilled brownies and sprinkle with remaining Butterfinger bits.
6. Or for a richer taste, instead of the chocolate topping, make the Nutella option. Combine the powdered sugar, 2 tablespoons of butter, and 1/2 cup Nutella in a microwave safe bowl. Heat on high for approximately 20 seconds. Remove it from the microwave, add 2-3 tablespoons milk, and whisk until smooth. Pour over brownies and, as you would with the chocolate topping, sprinkle with remaining Butterfinger bits.
7. From here, feel free to take an incredibly unladylike fistful of gooey love from the pan as a "taste test". But I suggest placing the brownies back into the refrigerator until the chocolate topping has set, creating another layer (they're easier to cut that way, too).

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Taken from tastykitchen.com/recipes/desserts/butterfinger-cheesecake-brownies/ (may not work)