Carrot Cake Cheesecake Blondies - Ohio Eggs

Ingredients

3/4 cup butter, melted

1 1/4 cups brown sugar

2 eggs

2 tsp vanilla

1 3/4 cups all-purpose flour

1/2 tsp salt

1 tsp baking powder

1 1/2 cups shredded carrots

1 cup butterscotch morsels

8 oz. cream cheese, softened

1/4 cup sugar

1 egg

1 tsp vanilla

Directions

Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper, spray the paper with non=stick spray and set aside.
In a bowl, combine the melted butter and brown sugar, beat until combined. Mix in the eggs, one at a time until incorporated.
Slowly beat in flour, baking powder, and salt. Fold in carrots and butterscotch chips.
Remove ¼ cup the batter and place the rest of the blondie batter into the prepared baking pan.
In a small bowl, beat together the cream cheese and the sugar until smooth and creamy. Blend in the egg and vanilla.
Spread the cheesecake mixture over the blondie batter.
Dollop the remaining batter over the cheesecake layer and swirl with a knife.
Bake the blondies for 40-45 minutes or until center is set and a toothpick inserted comes out clean.
Allow the bars to cool completely. Lift the blondies using the parchment paper and cut into squares.