I know I have three kids, but I am not exactly sure how it's possible that I have 10 teachers/therapists on my holiday gift list.
According to more experienced moms, the appropriate gift for each one is in the $10 to $15 range. Preferably in the form of a gift card. Less preferably in the form of a mug. While each gift doesn't sound like much, when you multiply it by 10…ouch.
Though I don't celebrate Christmas, I am all about holiday season baking. Peppermint, Gingerbread, butterscotch, and, of course, chocolate—what's not to love? Now I have a rationale for collecting holiday cookie and bar recipes all these years: teacher gifts. Bonus: I have three little elves to help me with the preparation.
So far, I have one baked good down. Butterscotch Cream Cheese Swirl Brownies. Really yummy. And pretty. Even triplet-approved. The perfect holiday gift.
Butterscotch Cream Cheese Swirl Brownies
From The Magnolia Bakery Cookbook
Cream Cheese Filling:
8 ounces (1 block package) cream cheese, softened
¼ cup sugar
1 large egg, at room temperature
2 Tbsp flour
2 cups flour
2 tsp baking powder
½ tsp salt
2 cups butterscotch chips
½ cup (1 stick) unsalted butter
2 cups light brown sugar
4 large eggs, at room temperature
1 tsp vanilla
Preheat oven to 350 degrees.
Grease and flour a 12x18-inch jelly roll pan.
To prepare the cream cheese filling: In a medium bowl, beat the cream cheese and sugar until smooth. Add the egg and beat well. Add the flour and beat until incorporated. Set aside.
To make the brownie: In a medium bowl, mix the flour, baking powder, and salt. Set aside.
In a medium saucepan over low heat, melt the butterscotch chips and butter, stirring occasionally until smooth. Remove from heat and beat in the brown sugar until well blended. Allow to cool for 5 minutes, then pour mixture into a large bowl.
Beat the eggs one at a time into the butterscotch mixture. Add the vanilla extract. Add the dry ingredients, beating until well combined. Pour into prepared pan.
Drop the cream cheese mixture by teaspoonfuls over the batter. Using a small knife, swirl the cream cheese into the batter forming a decorative pattern. Bake for 25 to 30 minutes, or until a cake tester inserted into the center of the pan come out with moist crumbs attached. Do not overbake.
Allow to cool to room temperature, or overnight, before cutting and serving.
I had a bit of a hard time swirling the cream cheese into the brownie batter since it's rather thick, but they still tasted and looked great.
These are very sweet so cut into small bars. Mine were two-bite size.
They freeze very well.