Cream Cheese Swirl Blondies

1. 1

   Preheat oven to 325F.

2. 2

   Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang.

3. 3

   Butter lining (not overhang).

4. 4

   Whisk together 1 2/3 cups flour, the baking powder, and salt in a bowl.

5. 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.

6. 6

   Add 2 eggs and 1 teaspoon vanilla; mix until combined.

7. 7

   Reduce speed to low.

8. 8

   Add flour mixture; mix, scraping down sides of bowl, until well combined.

9. 9

   Transfer to a large bowl.

10. 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.

11. 11

    Pour half of the blondie batter into prepared pan, and spread evenly with an offset spatula.

12. 12

    Spoon two-thirds of cream cheese mixture on top, and spread evenly.

13. 13

    Drop dollops of remaining batter on top (spacing about 1 inch apart), and spread.

14. 14

    Top with dollops of remaining cream cheese mixture, about 1 inch apart.

15. 15

    Gently swirl cream cheese mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers.

16. 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.

17. 17

    Let cool slightly in pan, about 15 minutes.

18. 18

    Lift out; let cool completely on a wire rack before cutting into squares.

19. 19

    Blondies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.

* Per serving · 4 servings · Values may vary.