Cream Cheese Swirl Blondies

This is another Martha Stewart recipe. They were really good.

11 Tbsp unsalted butter, room temperature ( 1stick plus 3 Tbsp). plus more for the pan

1 2/3 C. plus 2 Tbsp. flour

1 tsp. baking powder

3/4 tsp. salt

1 C. packed light brown sugar

3 large eggs

1 1/2 tsp. vanilla

6 oz. cream cheese, room temperature

1/4 C. sugar

1. Preheat oven to 325. Line a buttered 8 inch square baking pan with parchment, allowing a 2 inch overhang. Butter lining (not overhang). I was fresh out of parchment, so I just sprayed a pan with cooking spray.

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

3. Put 9 tablespoons butter and the brown sugar in a separate bowl. Mix with beaters until pale and fluffy, about 3 minutes. add 2 eggs and 1 tsp. vanilla. Mix until combined. Add flour mixture, mix until well combined.

4. Put cream cheese, sugar, remaining 2 Tbsp. butter, 2 Tbsp. flour, 1 egg, and 1/2 tsp vanilla into another bowl. Mix with beaters until smooth.

5. Pour half of the blondie batter into prepared pan and spread evenly. Spoon two-thirds of cream cheese mixture on top, and spread evenly. Drop dollops of remaining batter on top (spacing about 1 inch apart) and spread. Top with dollops of remaining cream cheese mixture, about 1 inch apart.

6. Gently swirl cream cheese mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, 45-47 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored between layers of parchment in an airtight container at room temperature for up to two days.