Butterscotch, meet cheesecake. Cheesecake, meet brownies. Now that everyone is acquainted we can break the brownie mold with my newest two-in-one dessert: Butterscotch Cheesecake Brownies.
Brownies exist in many a form around here, from brownie bites and brownie cookies to brownie trifles and brownie ice cream sandwiches. All it took was my favorite quick-fix cheesecake filling and some melted butterscotch chips to once again transform a classic chocolate dessert from blah to brilliant.
Craving more of this dessert duo? Don’t miss my Red Velvet Cheesecake Brownies and Cheesecake Brownie Bites.
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Ingredients
For the brownies:
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 large eggs
- 3/4 cup all-purpose flour
For the butterscotch cheesecake:
- 3/4 cup butterscotch chips
- 1 (8-oz.) package cream cheese, softened
- 1 large egg yolk
Instructions
Make the brownie batter:
- Preheat the oven to 350ºF.
- Line an 8x8-inch baking pan with parchment paper and grease it with cooking spray or butter.
- In a large bowl, combine the melted butter with the sugar, cocoa powder, vanilla extract and salt, stirring to combine.
- Whisk together the eggs in a small bowl then stir them into the brownie batter. Fold in the flour, just until combined, then pour the batter into the prepared pan, reserving ¼ cup of the batter.
Make the butterscotch cheesecake:
- Melt the butterscotch chips in a microwave-safe bowl on 20-second intervals, stirring between each interval. Set the melted butterscotch aside to cool slightly for about 3 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and egg yolk until well combined. Beat in the melted butterscotch. Add dollops of the the cheesecake mixture and reserved brownie batter alternately on top of the brownie batter in the pan. Using a knife or toothpick, swirl the cheesecake mixture and brownie batter together.
- Bake the brownies for about 30 minutes, or until a toothpick inserted comes out with a few crumbs. Remove the brownies from the oven and let them cool completely before lifting the parchment paper out of the pan. Cut the brownies into 12 or 16 squares and serve.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Sounds delicious but butterscotch chips are rare to find in a country like Pakistan. Can I substitute them with half a cup of caramel syrup?
Hi Javed – I haven’t tried that so I can’t say with certainty what the results would be, but it should work. Let me know if you give it a shot!
Great brownie recipe. When I was making it, I was worried it will be too sweet with the amount of sugar and butterscotch chocolate….turns out I was wrong. It taste delicious! I brought to a Christmas potluck and everyone loved it! Thanks again!
This is what I love to hear, Linda! I’m so glad you enjoyed the recipe!
I would think that you would need an a little flour maybe to counter the additional moisture in the dulce.
I’d like to try using thick Dulce de Leche instead of melting chips. Any thoughts?
I’ve never tried that so I’m not certain how it’d work but let me know if you give it a shot!
What delicious brownies! Those swirls are just perfect.
Love this combo and your swirls are gorgeous!
These bars are sensational!!!