Butterscotch Walnut Brownies

Paula Deen recipe.

Butterscotch Walnut Brownies
Butterscotch Walnut Brownies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    c firmly packed brown sugar

  • 1

    c unsalted butter, melted

  • 4

    Lg eggs, divided

  • 1

    t vanilla extract

  • 2

    c all purpose flour

  • 1

    t kosher salt

  • 3

    c butterscotch morsels, divided

  • 1

    c white chocolate morsels

  • 1

    c walnuts, divided

  • 2

    (8 oz) pkgs cream cheese, softened

  • 1/2

    c granulated sugar

  • 1/4

    c heavy whipping cream

Directions

Preheat oven to 350. Line a 13x9 in baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray. In Lg bowl whisk together brown sugar & melted butter until smooth; whisk in 2 eggs & vanilla. Whisk in flour & salt until combined. Stir in 1 1/2 c butterscotch morsels, white chocolate & 2/3 c walnuts. Press half of dough into bottom of prepared pan. In med bowl, beat cream cheese & granulated sugar with a mixer at med speed until creamy. Add remaining 2 eggs beating just until combined. Spread cream cheese mixture onto dough in pan. Drop remaining dough by tablespoons onto cream cheese mixture; sprinkle with 1/2 c butterscotch morsels & remaining 1/3 c walnuts. Bake for 40 min until golden brown. Let cool completely in pan on wire rack. Using excess foil as handles, remove from pan & cur into bars. In sm microwave safe bowl, heat cream on high for 30 seconds until very hot. Stir in remaining 1 c butterscotch morsels until melted & smooth. Drizzle over cut bars before serving. Cover & refrigerate for up to 3 days.

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