Cream Cheese Swirl Blondies

I'll quote Martha on this one:

Velvety, delicately tart cream cheese blends well with the more cakey, sugary blondie batter. The resulting bars are remarkably rich and highly habit-forming.

Oh yes.

These are by far my favorite blondies!

Blondie batter, amazing on its own!

Before and after baking

Cream Cheese Swirl Blondies:

160 gr butter, room temp

1 ⅔ cups plus 2 tbsp flour

1 tsp baking powder

¾ tsp coarse salt

1 cup packed light brown sugar

3 large eggs

1 ½ tsp vanilla extract

170 gr (6 ounces) cream cheese, room temp

¼ cup granulated sugar

Preheat oven to 165°c.

Line a buttered 20 cm square (or round) baking pan.

Whisk together 1 ⅔ cups flour, baking powder and salt in a bowl.

Beat 130 gr of the butter and the brown sugar until pale and fluffy. Add two eggs and 1 tsp of vanilla, mix until combined. On low speed add the flour mixture until well combined.

Transfer to a large bowl.

Beat cream cheese, granulated sugar, remaining butter and flour, 1 egg and ½ tsp vanilla on medium speed until smooth.

Pour half the blondie batter into the pan, and spread evenly with an offset spatula. Spoon two-thirds of cream cheese mixture on top, and spread evenly. Drop dollops of remaining batter on top. Top with dollops of remaining cream cheese mixture.

Gently swirl cream cheese mixture into batter with a knife, running it through the layers.

Bake until golden brown and inserted toothpick comes out with crumbs but not wet, 45-50 minutes. Let cool slightly in pan , about 15 minutes.

Let cool completely before cutting in, if you want really clean cuts, place the whole pan in the fridge until cool.

Store at room temperature for about 2 days, they keep longer in the fridge.

Original from: Martha Stewart's Cookies.