Carrot Cake Cheesecake Blondie Brownies

These carrot cake cheesecake blondie brownies beat chocolate brownies any old day! Blondie brownies are brown sugar-based brownies loaded with shredded carrots, butterscotch chips and a cheesecake ribbon running throughout. Each little square tastes like a piece of carrot cake!

I am a chocolate lover through and through. I love a good brownie, but sometimes I crave the taste of blondie brownies! Blondie brownies have a sweet brownie sugar taste and they are soft and chewy. They are the perfect cross between a chewy cookie and a soft cake!

What Are Blondie Brownies?

By definition, a blondie is a rich, sweet dessert bar. It is like a chocolate brownie, in method and most ingredients but they have more vanilla flavor instead of cocoa used in brownies and they usually have more brown sugar.

Blondies are made from flour, brown sugar, butter, eggs, baking powder, and vanilla, and can handle any add-in that you may find in a chocolate brownie.

What Do I Need To Make These Cheesecake Blondie Brownies?

• 9-inch square baking pan
• Parchment Paper
• Butter
• Brown sugar
• Eggs
• Vanilla
• All-purpose flour
• Salt
• Baking powder
• Carrots
• Butterscotch morsels
• Cream cheese
• Sugar

How To Make These Carrot Cake Blondie Bars?

Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper, leaving an overhang on each side. 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.

Can I Freeze These Blonde Brownies?

In general, blondie brownies do freeze quite well. Be sure the brownies are completely cool. Wrap them in plastic wrap and then again aluminum foil. The brownies will keep for about 2 months in the freezer.

These blondie brownies can be stored at room temperature in an airtight container for about 2-3 days after that, it is best to store these bars in the fridge.

Blondie Brownie Recipes Tips and Suggestions

• I would suggest using a food processor to grate your carrots, it will make your life so much easier.

• I always use light brown sugar for my recipes.

• Make sure you use large eggs, the extra moisture is important for the recipe. Eggs help not only in the color of our baked goods, but with the leavening and of course, they bind our ingredients together.

• One large egg is packed with 13 essential vitamins and minerals, all for just 70 calories.

• Eggs contain zero carbs or sugars and six grams of high-quality protein, all for just 17¢ a serving.

• If a recipe calls for egg whites, don’t toss the yolk! Egg yolks are an excellent source of choline, a nutrient most Americans aren’t getting enough of. Choline is essential to a healthy memory and promotes cognition, normal organ function and the transportation of nutrients throughout the body.

• It does not matter whether you use brown eggs or white eggs. Just because an egg is brown, does not mean it is healthier. All eggs, no matter the color of their shell, contain the same nutrients. An eggshell’s color is determined by the breed of the hen that laid it. Usually, white hens lay white eggs and brown hens lay brown eggs.

• If you have extra eggs, you can freeze them! Just crack eggs into a container and beat together until mixed, then tightly seal the container and freeze for up to one year. Egg whites can also be frozen by themselves.

• The Butterscotch chips are optional, you can also use white chocolate chips or caramel chips. Or you can omit the chips and add chopped pecans or walnuts.

• The blondies are quite thick, therefore they may take a little longer to bake. Since oven’s vary greatly, check your blondies after 35 minutes. The brownies are done when the centers are set and when a toothpick inserted in the center comes out clean. My brownies took about 45 minutes to bake. Your bars may take less time or more time.

More Blondie Recipes

Trail Mix Blondies

Browned Butter Blondies

M & M Blondies

More Carrot Cake Recipe

Homemade Carrot Cake

Gluten-Free Carrot Cake Cupcakes

Carrot Cake Trifle

Apple Carrot Cake Bars

Continue to Content

Yield: 24

Carrot Cake Cheesecake Blondie Brownies

Print

These carrot cake cheesecake blondie brownies beat chocolate brownies any old day!  Blondie brownies are brown sugar-based brownies loaded with shredded carrots, butterscotch chips and a cheesecake ribbon running throughout.  Each little square tastes like a piece of carrot cake!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• ¾ cup butter, melted
• 1 1/4 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 ¾ cup all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 ½ cup shredded carrots
• 1 cup butterscotch morsels
• 1 8 oz cream cheese, softened
• 1/4 cup of sugar
• 1 egg
• 1 teaspoon vanilla

Instructions

1. 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.
2. In a bowl, combine the melted butter and brown sugar, beat until combined.  Mix in the eggs, one at a time until incorporated. 
3. Slowly beat in flour, baking powder, and salt. Fold in carrots and butterscotch chips.
4. Remove ¼ cup the batter and place the rest of the blondie batter into the prepared baking pan.
5. In a small bowl, beat together the cream cheese and the sugar until smooth and creamy.  Blend in the egg and vanilla.
6. Spread the cheesecake mixture over the blondie batter.
7. Dollop the remaining batter over the cheesecake layer and swirl with a knife.
8. Bake the blondies for 40-45 minutes or until center is set and a toothpick inserted comes out clean. 
9. Allow the bars to cool completely.  Lift the blondies using the parchment paper and cut into squares.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 212Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 49mgSodium 193mgCarbohydrates 28gFiber 0gSugar 20gProtein 2g

How much do you LOVE this recipe?

Follow me on Pinterest for more tasty ideas and use the pin button at the top of the recipe card!