Butterscotch cheesecake brownies
If you love brownies but you need a break from chocolate, try this. Sweet, salty, creamy and chewy dessert bars that will rock your world.
Servings 18 brownies
Ingredients
Butterscotch batter
- ½ cup butter at room temperature
- 2 cups brown sugar
- 1 ½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
Cheesecake batter
- 250 grams cream cheese (about 8.8 ounces) at room temperature
- 1 egg
- ¼ cup white sugar
Instructions
- Preheat the oven to 350F.
- Line a 9″x6″ pan with baking paper. Leave overhangs on the long sides so that you can lift the uncut baked brownies later.
- Place the butter in a mixing bowl and microwave on HIGH for 30 to 45 seconds or just until melted.
- Stir the brown sugar into the butter. Cool.
- Meanwhile, in another bowl, whisk together the flour, baking powder and salt.
- When the butter-sugar has cooled a bit, beat in the eggs.
- Add the flour mixture and mix until smooth. The batter will be thick.
- Pour into the prepared baking pan, scraping the sides of the bowl to get all of the batter into the pan.
- Beat the cream cheese and sugar until smooth.
- Add the egg and mix until incorporated.
- Drop the cream cheese mixture by tablespoonful on the butterscotch batter.
- Using a blunt knife, swirl the cream cheese into the butterscotch.
- Bake at 350F for 30 to 35 minutes.
- Cool the uncut brownies in the pan for about 15 minutes.
- Lift out the whole thing by holding the wax paper. Transfer to a cutting board and cool some more.
- Cut into rectangles or squares.
