@pigeonmaster12: Epic editing #cyberpunk #davidmartinez #anime #fyp #viral

Pigeonmaster

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Region: GB

Tuesday 18 August 2026 18:21:46 GMT

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Comments

ᔕEᖇᗪᗩᖇ ᗩKᔕOY :

smasher go on kill this guy

2026-08-27 17:10:38

13558

🕷 𝔖𝔭𝔦 𝔇. 𝔐𝔞𝔫 ⨷ :

you’re breaking my ears mijo

2026-08-25 08:46:17

8536

ᥫ᭡ :

I really want to leave your house

2026-08-27 23:36:28

4709

Jay :

Get out of my fucking house😭✌️

2026-08-28 06:25:48

638

ᛉQeti008ᛉ :

You crossed the line.

2026-08-27 20:44:13

982

黒人のちんぽが大好き。 :

your killing me mihijo

2026-08-27 19:43:54

591

Sub editz :

Let’s go to the moon David

2026-08-27 15:16:19

1386

Johnathan.J.GK :

I do NOT wanna stay at your house

2026-08-28 15:57:03

88

smartis :

doc give him 20 times the normal dosage please

2026-08-27 22:31:51

172

JD_Жучка 🫦 :

Up to this point, it was my favorite song..

2026-08-24 16:52:30

42

Giorghs𒉭 :

how adam was moving

2026-08-27 20:14:18

96

idk🦈🦈🦈🦈🦈🦈🦈🦈🦈🦈🦈🦈🦈 :

you’re breaking my ears mijo

2026-08-28 21:06:03

74

Logan :

David didn’t die for ts

2026-08-27 22:58:27

78

𝖄𝕺𝖀𝕾𝕰𝕱 :

im so fucking scared

2026-08-18 18:59:52

199

noah⎊ :

2x better because it ends faster

2026-08-27 19:51:50

62

:p :

cyber poop😔😔

2026-08-22 14:41:35

64

👀$hinr@@👀 :

Yo David look up if this song is fire

2026-09-25 00:05:20

0

Hlias :

2026-08-19 00:08:14

25

Скорострел :

это какая стадия киберпсизоза

2026-08-29 08:55:36

198

Cara.ciola :

2026-08-19 14:42:30

27

x•NøaĦ•x :

Look up buddy 👍

2026-08-27 22:27:09

10

Ray :

"cantina"

2026-08-28 11:11:08

5

ルミッ | 𝐋𝐮𝐦𝐢𝐢𝐡𝐡 :

finally i didn't cry to this song. i actually laughed😂

2026-08-27 21:12:08

12

Auren🍂 :

I really dont wanna stay at your house...

2026-08-28 05:58:32

8

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Muốn lưu bộ ảnh thì dán link bài vào VieSnap.vn để tải nhé.#laglex #hinhneniphone #wallpaper #wallpaper4k #fyp

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These Butterfinger Caramel Peanut Butter Cheesecake Brownies have a little bit of everything I love in a dessert! 🍫🥜 There’s a thick, fudgy brownie on the bottom, creamy peanut butter cheesecake in the middle, and gooey caramel with crunchy Butterfinger pieces on top. They’re rich, sweet, and definitely worth the wait while they chill in the fridge! 🤎 Butterfinger Caramel Peanut Butter Cheesecake Brownies: Ingredients: For the Brownie Layer: 1 box (18–19 oz) Betty Crocker Fudge Brownie Mix 2 large eggs ½ cup vegetable oil 3 tablespoons water For the Peanut Butter Cheesecake Layer: 2 packages (8 oz each) Philadelphia cream cheese, softened ½ cup creamy peanut butter ½ cup granulated sugar 2 large eggs 1 teaspoon vanilla extract For the Topping: ½ cup Smucker’s caramel topping, divided 1½ cups chopped Butterfinger candy bars, divided ⅓ cup creamy peanut butter ½ cup milk chocolate chips Instructions: 1. Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides. Lightly spray with nonstick cooking spray. 2. In a large bowl, combine the brownie mix, 2 eggs, vegetable oil, and water. Stir until everything is well mixed. 3. Spread the brownie batter evenly into the prepared baking pan. 4. In a separate bowl, beat the softened cream cheese and ½ cup peanut butter until smooth and creamy. 5. Add the sugar, remaining 2 eggs, and vanilla extract. Mix just until combined. 6. Carefully spoon the peanut butter cheesecake mixture over the brownie batter. Gently spread it into an even layer. 7. Drizzle ¼ cup caramel topping over the cheesecake layer. Use a butter knife to gently swirl the caramel through the top. 8. Sprinkle ¾ cup chopped Butterfinger pieces evenly over the cheesecake layer. 9. Bake for 35–42 minutes, until the edges are set and the cheesecake center has only a slight jiggle. The brownie layer should have moist crumbs rather than wet batter. 10. Remove from the oven and let the brownies cool completely on a wire rack. 11. Refrigerate for at least 2 hours to help the cheesecake layer firm up. 12. Microwave the remaining ⅓ cup peanut butter for 15–20 seconds, just until thin enough to drizzle. 13. Drizzle the peanut butter and remaining ¼ cup caramel topping over the chilled brownies. 14. Sprinkle the remaining ¾ cup chopped Butterfinger pieces and milk chocolate chips over the top. 15. Lift the brownies out of the pan using the parchment paper and cut into squares. Keep leftovers covered in the refrigerator. Prep Time: 20 minutes Bake Time: 35–42 minutes Chill Time: At least 2 hours Servings: About 20–24 brownies Would you go for the extra caramel drizzle or pile on more crushed Butterfinger pieces? 🍫🥜 #butterfingerbrownies #peanutbuttercheesecake #carameldesserts #brownielovers

These Butterfinger Caramel Peanut Butter Cheesecake Brownies have a little bit of everything I love in a dessert! 🍫🥜 There’s a thick, fudgy brownie on the bottom, creamy peanut butter cheesecake in the middle, and gooey caramel with crunchy Butterfinger pieces on top. They’re rich, sweet, and definitely worth the wait while they chill in the fridge! 🤎 Butterfinger Caramel Peanut Butter Cheesecake Brownies: Ingredients: For the Brownie Layer: 1 box (18–19 oz) Betty Crocker Fudge Brownie Mix 2 large eggs ½ cup vegetable oil 3 tablespoons water For the Peanut Butter Cheesecake Layer: 2 packages (8 oz each) Philadelphia cream cheese, softened ½ cup creamy peanut butter ½ cup granulated sugar 2 large eggs 1 teaspoon vanilla extract For the Topping: ½ cup Smucker’s caramel topping, divided 1½ cups chopped Butterfinger candy bars, divided ⅓ cup creamy peanut butter ½ cup milk chocolate chips Instructions: 1. Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides. Lightly spray with nonstick cooking spray. 2. In a large bowl, combine the brownie mix, 2 eggs, vegetable oil, and water. Stir until everything is well mixed. 3. Spread the brownie batter evenly into the prepared baking pan. 4. In a separate bowl, beat the softened cream cheese and ½ cup peanut butter until smooth and creamy. 5. Add the sugar, remaining 2 eggs, and vanilla extract. Mix just until combined. 6. Carefully spoon the peanut butter cheesecake mixture over the brownie batter. Gently spread it into an even layer. 7. Drizzle ¼ cup caramel topping over the cheesecake layer. Use a butter knife to gently swirl the caramel through the top. 8. Sprinkle ¾ cup chopped Butterfinger pieces evenly over the cheesecake layer. 9. Bake for 35–42 minutes, until the edges are set and the cheesecake center has only a slight jiggle. The brownie layer should have moist crumbs rather than wet batter. 10. Remove from the oven and let the brownies cool completely on a wire rack. 11. Refrigerate for at least 2 hours to help the cheesecake layer firm up. 12. Microwave the remaining ⅓ cup peanut butter for 15–20 seconds, just until thin enough to drizzle. 13. Drizzle the peanut butter and remaining ¼ cup caramel topping over the chilled brownies. 14. Sprinkle the remaining ¾ cup chopped Butterfinger pieces and milk chocolate chips over the top. 15. Lift the brownies out of the pan using the parchment paper and cut into squares. Keep leftovers covered in the refrigerator. Prep Time: 20 minutes Bake Time: 35–42 minutes Chill Time: At least 2 hours Servings: About 20–24 brownies Would you go for the extra caramel drizzle or pile on more crushed Butterfinger pieces? 🍫🥜 #butterfingerbrownies #peanutbuttercheesecake #carameldesserts #brownielovers

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