Butterscotch Cream Cheese Swirl Brownies
Cream Cheese Swirl:
1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1 large egg, at room temperature
2 tablespoons all-purpose flour
Brownie:
2 cups all-purpose flour
2 teaspoons baking powder
1 /2 teaspoon salt
2 cups butterscotch chips
1/2 cup unsalted butter
2 cups firmly packed light brown sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts
1. Preheat oven to 350*F (175*C). Grease and flour an 18 x 12 x 1-inch jelly
roll pan. To prepare the cream cheese filling: In a medium-size bowl, beat
the
cream cheese and the sugar until smooth. Add the egg and beat well. Add the
flour and beat until incorporated. Set aside.
2. In a medium-size saucepan over low heat, melt the butterscotch chips and
the butter, stirring occasionally until smooth. Remove from heat and beat in
the brown sugar until well blended. Allow to cool for 5 minutes.
3. Beat the eggs one at a time into the butterscotch mixture. Add the
vanilla extract. Add the dry ingredients, beating until well combined. Stir
in the
walnuts. Pour the batter into prepared pan.
4. Drop the cream cheese mixture by teaspoonfuls over the batter. Using
a small knife, swirl the cream cheese into the batter, forming a decorative
pattern. Bake for 25 to 30 minutes or until a cake tester inserted into the
center of pan comes out with moist crumbs attached. Do not overbake. Allow
to cool to room temperature, or overnight, before cutting and serving.
Makes 24 (3-inch) brownies.
Cream Cheese Swirl:
1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1 large egg, at room temperature
2 tablespoons all-purpose flour
Brownie:
2 cups all-purpose flour
2 teaspoons baking powder
1 /2 teaspoon salt
2 cups butterscotch chips
1/2 cup unsalted butter
2 cups firmly packed light brown sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts
1. Preheat oven to 350*F (175*C). Grease and flour an 18 x 12 x 1-inch jelly
roll pan. To prepare the cream cheese filling: In a medium-size bowl, beat
the
cream cheese and the sugar until smooth. Add the egg and beat well. Add the
flour and beat until incorporated. Set aside.
2. In a medium-size saucepan over low heat, melt the butterscotch chips and
the butter, stirring occasionally until smooth. Remove from heat and beat in
the brown sugar until well blended. Allow to cool for 5 minutes.
3. Beat the eggs one at a time into the butterscotch mixture. Add the
vanilla extract. Add the dry ingredients, beating until well combined. Stir
in the
walnuts. Pour the batter into prepared pan.
4. Drop the cream cheese mixture by teaspoonfuls over the batter. Using
a small knife, swirl the cream cheese into the batter, forming a decorative
pattern. Bake for 25 to 30 minutes or until a cake tester inserted into the
center of pan comes out with moist crumbs attached. Do not overbake. Allow
to cool to room temperature, or overnight, before cutting and serving.
Makes 24 (3-inch) brownies.
