Cream Cheese Butterscotch Brownies
Cream Cheese Layer:
1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1 large egg, at room temperature
2 tablespoons all-purpose flour
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 chopped pecans
Preheat oven to 350 degrees.
Grease and flour a 18 x 12 x 1-inch pan.
Cream cheese filling:
In a bowl, beat the cream cheese and the sugar until smooth.
Add the egg and beat well again.
Add the flour and beat until well blended.
In a saucepan over low heat, melt the butterscotch chips and the butter, stirring occasionally until smooth.
Remove from heat and mix in the brown sugar until well blended. Cool for 5 minutes.
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 pecans.
Pour the batter into the pan.
Drop the cream cheese mixture by teaspoonfuls over the batter.
Using a small knife, swirl the cream cheese mixture by teaspoonfuls over the batter, forming a decorative pattern.
Bake for 25 to 30 minuntes.
Do not overbake.
Allow to cool to room temperature, or overnight, before cutting and serving.