Butterfinger Cream Cheese Brownies

Ingredients

Brownie Layer

• 1/2c Kodiak Cakes Flapjack & Waffle Mix
• 1/3c Hershey's Dark Chocolate Cocoa Powder
• 1c Coconut Palm Sugar
• 1/4tsp Baking Powder
• 1/2 Stick Butter, Melted & Cooled
• 1tsp Vanilla Extract
• 1/2c Muscle Egg Chocolate Caramel Egg Whites
• 1c Butterfinger Baking Bits

Cream Cheese Layer

• 1pkg Fat Free Cream Cheese, Softened
• 5tbsp Sugar Free Butterscotch Pudding Mix
• 1/2c Muscle Egg Chocolate Caramel Egg Whites
• 1/4c Coconut Milk
• 1/2c Creamy Peanut Butter
• 1/2tsp Vanilla Extract
• 1/2c Butterfinger Baking Bits

Directions

For Brownie Layer:
In a bowl, mix together Kodiak Cakes Flapjack & Waffle Mix, cocoa powder, palm sugar and baking powder. Set aside. Melt butter in a separate bowl and let cool. Add butter, vanilla extract and egg whites to flour mixture and beat with a mixer until smooth. Fold in Butterfinger Baking Bits. Pour brownie batter into a greased 9x9 pan and set aside.

For Cream Cheese Layer:
Place all ingredients except the Butterfinger Baking Bits in a bowl and beat with a mixer until smooth. Last, fold in baking bits.

I used a full bag of the Butterfinger Baking Bits in this recipe. With the remaining baking bits I did not use for the above I used to layer between the brownie and cream cheese layer. As well as placed some on top of the cream cheese layer.

Sprinkle bits on top of the brownie batter then spread the cream cheese mixture on top. You can top cream cheese layer with more Butterfinger bits. Save some for after these are baked so you can enjoy the crunch of the candy bar and the softness of the cream cheese brownies.