Butterscotch Walnut Brownies

By á-178825

Paula Deen recipe.

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

Preparation

Step 1

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.