Butterscotch Cheesecake Brownies
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 18 to 24 depending on the size
- 1/2 cup butter at room temperature
- 2 cup brown sugar (dark or light brown sugar will both work; only the color will vary)
- 1 and 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 eggs
For the cream cheese topping:
- 250 grams cream cheese at room temperature
- 1 egg
- 1/4 cup white sugar
Preheat the oven to 350F.
Line a 9"x6" cake 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. How? Plow through the brownie mix by running the knife or spatula along the length of the batter. When you’re half an inch from the opposite end, make a U-Turn about two inches to your left (or right, depending on which side of the pan you started), and run the knife or spatula again to the other end. Make a U-Turn once more, go the opposite direction again, and so on, and so forth, until you have plowed through the entire length and breadth of the batter.
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 until firm but still warm.