Aye

I have been dreaming and planning butterscotch brownies with cream cheese swirl for weeks. Possibly months. As I mentioned previously, I even purchased a bag of butterscotch chips (half of which I consumed as is) and cream cheese. There was no way that these would not be delicious. It was only a matter of when to make them and who to subsequently force them upon. Yesterday, the time finally came.

I was, indeed, short on the butterscotch chips, but I compensated by adjusting the recipe to include some chocolate chips, a few of which had survived a recent batch of corn nut cookies. Judging by the less-than-one-minute survival time once placed in front of my co-workers (not to mention the five that I demolished) these were pretty tasty.

Oh, and I'd like to say a special thanks to my dad, who inspires me always, even though he doesn't like butterscotch.

Sugar Non-brownies with cream cheese swirl (Nick made the astute observation that brownies are not golden brown, as these were, but dark and chocolatey. Fair enough)
adapted from the Magnolia Bakery Cookbook

Cream cheese part:
* 8 oz cream cheese
* 1 egg
* 1/4 cup sugar
* 2 tbsp flour

Non-brownie part:
* 2 cups flour
* 2 tsp baking powder
* 1/2 tsp salt
* 1 1/2 cups butterscotch chips
* 1/4 cup chocolate chips
* 1 stick butter
* 2 cups packed brown sugar
* 4 eggs
* 1 tsp vanilla (or maybe 1 1/2..)

Preheat oven to 350˚ F.

Beat together the cream cheese and sugar. Add the egg and flour and beat until combined.













For the non-brownies: In a medium sized bowl, mix the flour, bp and salt. In a medium-large saucepan melt the chips and butter over low heat. Stir occasionally.













Remove the pot from the heat and mix in the brown sugar. Once mixture has cooled slightly, whisk in the eggs one at a time, then the vanilla. Add the dry ingredients and mix well. Pour batter into greased 8x12 inch pan. Drop teaspoon sized scoops of the cream cheese mixture on top of the batter. Use a small knife to swirl the mixture into the batter (way easier than you might think to make it not look awful. Even I pulled it off!)

Put the pan in the oven. The recipe said to bake for 25-30 minutes. I ended up leaving it in for about 40 as it was still wobbly and the batter seemed raw when a toothpicked it. I think 35 minutes might have been the perfect time, but who's complaining about slightly caramelized brownies? Definitely not Dani.