Cream Cheese Swirl Blondies

Ingredients:
11 tbsp. unsalted butter (1 stick + 3 tbsp.), room temp.
1 2/3 c. + 2 tbsp. flour
1 tsp. baking powder
3/4 tsp. salt
1 c. light brown sugar
3 eggs
1 1/2 tsp. vanilla
6 oz. cream cheese, room temp.
1/4 c. granulated sugar

Preheat oven to 325 degrees. Line an 8×8-in. pan with parchment, leaving an overhang for easy removal later. Butter lining (but not overhang).

Make the blondie batter: In a medium bowl, whisk together 1 2/3 c. flour, baking powder, and salt. In a larger mixing bowl, mix 9 tbsp. butter with the brown sugar on medium speed until light and fluffy (about 3 minutes). Mix in 2 eggs and 1 tsp. vanilla until combined. Reduce speed to low; add flour mixture until well combined.

Make the cream cheese swirl: In a new medium bowl, place cream cheese, granulated sugar, 2 tbsp. butter, 2 tbsp. flour, 1 egg, and 1/2 tsp. vanilla; mix until smooth.

Pour half of the blondie batter into the prepared pan and spread evenly with an offset spatula. Spoon two-thirds of the cream cheese mixture on top and carefully spread. Drop dollops of the first batter over the top, spacing about 1 inch apart; gently spread. With the remaining cream cheese mixture, drop dollops over the top, about 1 inch apart. With a butter knife, swirl cream cheese into the batter by running the knife lengthwise and crosswise through all layers.

Bake until lightly brown and cake tester comes out with a few crumbs but is not wet, about 45 minutes. Cool in pan about 15 minutes, carefully lift out using your handy-dandy parchment overhang. Place on a wire rack to cool completely. Store in an airtight container for up to 2 days; they can be kept at room temperature or chilled in the fridge.