butterscotch cream cheese brownies

We just tried these and they're yummy. The only thing I would change is to put them in a 9x13" pan instead of the cookie sheet - they turn out pretty flat, but either way they're good.

**from The Magnolia Bakery Cookbook

Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup sugar

1 large egg, at room temperature

2 Tbls flour

In a medium bowl, beat cream cheese and sugar until smooth. Add egg and beat well. Add flour and combine. Set aside.

Bars:

1/2 cup unsalted butter

2 cups butterscotch chips (1 pkg)

2 cups packed brown sugar

4 large eggs, at room temp.

1 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup coarsely chopped walnuts (optional)

Preheat oven to 350 degrees. Grease and flour a 12"x18" jelly roll pan.

In a medium saucepan, melt butterscotch chips and butter over low heat, stirring occasionally until smooth. Remove from heat and beat in brown sugar. Allow to cool for 5 minutes.

Add eggs, one at a time, to butterscotch/butter mixture. Add vanilla. Add flour, baking powder, and salt. Beat until well combined. Stir in walnuts. Pour batter into prepared pan.

Drop the cream cheese filling by teaspoonfuls over the batter. With a small knife, swirl into the batter. Bake 25-30 minutes or until a toothpick inserted into center comes out with moist crumbs attached. Cool to room temp. before cutting into bars.

Makes 24 3-inch bars.