Sunday, June 01, 2008

Magnolia Bakery Butterscotch Cream Cheese Swirl Brownies

I've made some stuff from the Magnolia Bakery Cookbook before (such as these cupcakes), and they're always yummy, so I decided to try out these butterscotch blondies.

They are AMAZING.


Instead of having chunks of butterscotch from the chips, the chips are melted down and become part of the glorious batter. It's beautiful. The cream cheese mixture seems really thin when you glop it onto the blondie batter, but it will thicken as it cooks.

I halved the recipe and made them in an 11x7 pan, as per a review I read. It took about 26 minutes to cook through.

We absolutely love these and would definitely make them again!!!!


Magnolia Bakery Butterscotch Cream Cheese Swirl Brownies
Magnolia Bakery Cookbook, as found on the internet

Cream Cheese Swirl:
8 ounces 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 coarsely chopped walnuts

Preheat oven to 350° F. Grease and flour a 12 x 18 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.

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.

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.

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.

Yield: 24 big squares

1 comment:

Denise said...

I don't like butterscotch or brownies, but these look really effing delicious.