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1
Preheat oven to 325F.
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2
Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang.
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3
Butter lining (not overhang).
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4
Whisk together 1 2/3 cups flour, the baking powder, and salt in a bowl.
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5
Put 9 tablespoons butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.
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6
Add 2 eggs and 1 teaspoon vanilla; mix until combined.
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7
Reduce speed to low.
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8
Add flour mixture; mix, scraping down sides of bowl, until well combined.
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9
Transfer to a large bowl.
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10
Put cream cheese, granulated sugar, remaining 2 tablespoons butter, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla into the clean bowl of an electric mixer fitted with the clean paddle attachment; mix on medium speed until smooth.
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11
Pour half of the blondie batter into prepared pan, and spread evenly with an offset spatula.
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12
Spoon two-thirds of cream cheese mixture on top, and spread evenly.
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13
Drop dollops of remaining batter on top (spacing about 1 inch apart), and spread.
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14
Top with dollops of remaining cream cheese mixture, about 1 inch apart.
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15
Gently swirl cream cheese mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers.
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16
Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, 45 to 47 minutes.
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17
Let cool slightly in pan, about 15 minutes.
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18
Lift out; let cool completely on a wire rack before cutting into squares.
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19
Blondies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.
