Rich, buttery blondies swirled with creamy cheesecake and sweet butterscotch for a perfectly indulgent treat.

Scale

1 cup unsalted butter, melted

1½ cups packed brown sugar

2 large eggs

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup butterscotch chips

8 oz cream cheese, softened

¼ cup sugar

1 egg yolk

½ tsp vanilla extract

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1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.

2. Whisk melted butter and brown sugar until smooth. Add eggs and vanilla extract.

3. Fold in flour, baking powder, salt, and butterscotch chips.

4. In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.

5. Spread 2/3 of blondie batter into the pan. Drop spoonfuls of cream cheese mixture and remaining batter on top.

6. Swirl gently with a knife. Bake for 30–35 minutes. Cool completely before slicing.

Store bars in an airtight container for up to 5 days, or freeze up to 3 months.