Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 19 1/2 ounce package chocolate fudge brownie mix

  3. 1/2 cup vegetable oil

  4. 1/4 cup water

  5. 2 large eggs

  6. 8 ounce package cream cheese, softened

  7. 14 ounce can sweetened condensed milk

  8. 1/2 cup creamy peanut butter

  9. 8 ounce package Heath milk chocolate toffee bits, divided

  10. 1 cup milk chocolate chips

  11. 3 tbsp. heavy whipping cream

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Lightly coat the inside of a 13x9 inch baking pan with non-stick spray. Stir together the brownie mix, oil, water and eggs in a large bowl until well combined. Spread the batter in the prepared pan. In a separate bowl, beat the cream cheese until fluffy. Add the condensed milk and peanut butter and beat until smooth. Stir in 1/2 of the toffee bits. Spread the cream cheese mixture evenly over the brownie batter. Bake about 30 to 40 minutes until the cream cheese layer is set. Transfer the pan to a rack and cool 30 minutes. Refrigerate 40 minutes. Combine the milk chocolate chips and cream in a small saucepan over low heat. Stir frequently until the chocolate is melted and smooth. Spread the melted chocolate over the cheesecake layer. Sprinkle with the remaining toffee bits. Cool the brownies completely. Cut into squares. Store the brownies refrigerated in an airtight container.


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