Sometimes, I have my first free weekend in literally months and all I want to do is bake a super time-intensive, beautiful-to-look-at, I-have-to-go-back-for-fourths treat. That was not this weekend.

Instead, first year law school exams ended on Friday, so obviously I wasn’t baking that day. And Saturday was one of those impossible-to-be-inside days that happen this time of year. And right now I’m about to pack up my car and go hiking for a couple days. Basically, no baking time.

Thankfully, way back in January, a friend (hi, Neha!) and I did quite a bit of baking. And there was one last recipe I never posted. Now seems as good a time as ever!

Over medium heat, stirring occasionally, melt the butter until it turns a golden brown color – about 5 to 8 minutes. You all know how I feel about browning butter, but I guess practice is really helping in this department.Whisk the flour, baking powder, and salt together in a small bowl and set aside.In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and regular sugar on low speed for a minute to combine. Add the egg and egg yolk and beat on medium speed for three minutes until light and fluffy. Reduce to medium-low speed and add half the flour mixture and beat to combine. Then add the milk and vanilla extract and do the same. Finally add the rest of the flour mixture. Pour 3/4 of the mixture into the bottom of an 8×8 pan sprayed with cooking spray and lined with parchment paper. Pour the rest into a separate bowl and set aside.

Do a quick stand mixer cleaning and then make the banana filling by beating the cream cheese, egg yolk, sugar, butter, and vanilla extract on medium speed to combine. Add the flour, cornstarch, and banana and continue to beat until smooth. Pour the banana mixture over the blondie mixture in the pan.Dollop the remaining blondie mixture on top of the banana mixture and swirl with a knife (now you know how marbled anything is made!). Bake at 350°F for 35 to 45 minutes or until a toothpick comes out with just a few crumbs. Allow to cool completely in pan before turning out and cutting into squares.

And then you’ll have these great little banana-y butterscotch treats, somewhere between cheesecake and blondie!

Enjoy!

Butterscotch Banana Blondies

Ingredients:

Blondies

• 10 tablespoons unsalted butter
• 1 1/4 cups flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 egg + 1 egg yolk, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 cup whole milk

Banana Filling

• 6 ounces cream cheese, room temperature
• 1 large egg yolk, room temperature
• 1/4 cup sugar
• 2 tablespoons unsalted butter, softened
• 2 tablespoons flour
• 1 tablespoon cornstarch
•  1/2 teaspoon vanilla extract
• 1/2 cup (1 medium) banana, mashed

Directions:

1. In a medium saucepan over medium heat, melt the butter and stir occasionally for 5 to 8 minutes until it turns a golden brown color. Set aside.
2. In a small bowl, whisk together the flour, baking powder, and salt and set aside.
3. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar on low speed for a minute until combined.
4. Add the egg and egg yolk and beat on medium speed for three minutes until light and fluffy.
5. Add half of the flour mixture and beat to combine. Then add vanilla extract and milk and beat to combine. Finally, add remaining flour mixture and beat to combine.
6. Pour 3/4 of the blondie batter into an 8×8 pan coated with cooking spray and lined with parchment paper. Pour the remaining 1/4 in a small bowl and set aside.
7. Back in the stand mixer, make the banana filling by beating the cream cheese, egg yolk, sugar, butter, and vanilla extract on medium speed to combine.
8. Add the flour, cornstarch, and banana and beat until smooth.
9. Pour banana mixture on top of blondie mixture. Dollop remaining blondie mixture on top about an inch apart. Use a knife to swirl together.
10. Bake at 350°F for 35 to 45 minutes or until a toothpick inserted in the center comes out with few crumbs. Remove from oven and allow to cool completely in pan before turning out to cut into bars.