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Add a photoServings: 12
Ingredients
- 1 c. Flour
- 3/4 tsp Salt
- 1/2 tsp Baking pwdr
- 3/4 c. Unsalted butter, cut into pcs
- 3 ounce Unsweetened chocolate, minced
- 1/2 tsp Expresso pwdr
- 1 1/2 c. Sugar
- 3 x Large eggs
- 1 tsp Vanilla
- 1 c. Toffee brickle baking bits Butterscotch Swirl
- 3/4 c. Butterscotch morsels
- 1/4 c. Flour
- 2 ounce Cream cheese, room temperature
Directions
- Heat oven to 350. Line a 13" x 9" x 2" baking dish with aluminum foil. Coat with nonstick cooking spray.
- Stir together flour, salt and baking pwdr in a small bowl.
- Heat butter in a large bowl in the microwave oven at 100% power for about 90 seconds or possibly in a large saucepan over low heat. Off heat, stir in the chocolate and espresso pwdr till smooth. Stir in sugar.
- Beat in Large eggs and vanilla till blended. Stir in flour mix and brickle bits till combined. Scrape into prepared baking dish.
- Prepare swirl: Heat butterscotch morsels in a medium size bowl in the microwave following package directions or possibly in the top of a double boiler over simmering water; stir till smooth. Stir in flour and cream cheese till blended. Scrape into plastic food storage bag, pushing mix to one corner; snip off 1/4 inch from one corner.
- Squeeze cream cheese mix in a decorative pattern over the top of the brownie mix. Swirl with knife to blend mixtures in a marble pattern if you like.
- Bake in 350 oven for 25 min or possibly till center is just hard to touch. Cold brownie completely in pan on wire rack. Cut into 20 bars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 12 servings | |
| Calories 316 | |
| Calories from Fat 158 | 50% |
| Total Fat 18.19g | 23% |
| Saturated Fat 10.9g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 234mg | 10% |
| Potassium 100mg | 3% |
| Total Carbs 37.39g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 25.38g | 17% |
| Protein 4.21g | 7% |
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