Start one day ahead. The brownie and cheesecake layers need to chill overnight before assembly. This recipe requires prepared caramel sauce. Avoid using the prepared caramel in squeeze bottles, as it's too thin. Go for the jars of thick caramel in the ice cream aisle - OR, if you have homemade salted caramel at the ready, then definitely use it!
Assorted chocolate bars of all kindsas much as you like; Snickers, KitKat, M&M's etc.- no rules!
Instructions
Make the brownie layer: Preheat oven to 300 degrees F. Grease an 8x8 square pan with vegetable shortening and line it with parchment so that the paper overhangs to edges. Grease the bottom portion of the parchment paper and place another sheet of parchment, crosswise, so that the paper overhangs the other two edges of the pan.
In a mixer fitted with a whisk attachment, beat the eggs at high speed until lightened and fluffy, about 5 minutes. Add both sugars. Add the remaining ingredients and mix on medium speed to combine. Scrape down the bowl as needed.
Pour half of the batter into the prepared pan and spread evenly. Press the candy bars, evenly spaced, into the brownie batter. Cover with the remaining brownie batter and smooth the top with an off-set spatula; bake for 45-50 minutes. The brownie layer is done when a toothpick tester inserted in the center comes out clean. Remove from the oven and allow to cool completely. Remove the brownie by gently lifting it out by the four overhanging parchment corners. Transfer the brownie to a large plate and cover with plastic wrap. Refrigerate.
Wash the pan and line as previously instructed with the brownie layer.
Make the cheesecake layer: Preheat the oven to 325 degrees F.
Cream together the cream cheese and sugar until fluffy. Add the eggs, one at a time, beating well as they are added. Add the salt and vanilla extract. Pour the batter into the prepared pan and top with candy bars, evenly spaced. Using your index finger, press the candy bars down into the batter until they are completely submerged. Bake for 1 hour to 1 hour 20 minutes (check at 1 hour), or until the cheesecake is firm in the center and well-browned on top. Allow the cheesecake to cool completely in the pan. Cover the pan and transfer to the refrigerator. Allow both brownie layer and cheesecake layer to chill overnight.
Assemble! Cut off the puffy edge to level the cheesecake before assembling.
After you've leveled the cheesecake, cut it in half diagonally. Cut the brownie layer in half diagonally.
Place about 2 or 3 tablespoons chocolate-hazelnut spread on one triangular piece of cheesecake and spread evenly. If you're not into Nutella, then you could use chocolate ganache or even cookie butter. Press the two cheesecake pieces together and hold for a few seconds and then release. The two pieces should stand upright on their own.
Transfer the cheesecake portion to a 10-inch serving plate (or cake stand) with an edge. Cover the sides of the cheesecake with the chocolate spread. Press a brownie layer on either side of the cheesecake layers. Cover the exposed cheesecake edges with Nutella; fill in any gaps between the layers. Leave the front and back unfrosted.
Drizzle on the caramel sauce and top with nuts and chopped candy bars.
To serve, cut the cheesecake in vertical slices and divide larger pieces into smaller servings before plating. Store leftovers in the refrigerator.
Keyword brownie cake, cheesecake, fun size candy bars