Yield:  9 large or 16 small squares

Ingredients:

11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature, plus more for pan
1 2/3 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup packed light-brown sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
6 ounces cream cheese, room temperature
1/4 cup sugar

Directions:

1.  Preheat oven to 325 degrees. Line a greased 8-inch square baking pan with parchment, allowing a 2-inch overhang. Grease parchment; set pan aside.
2.  Whisk together 1 2/3 cups flour, the baking powder, and salt in a medium bowl, and set aside.
3.  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. Add 2 eggs and 1 teaspoon vanilla; mix until combined. Reduce speed to low. Add flour mixture, mix, scraping down sides of bowl, until well combined. Transfer to a large bowl.
4.  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 paddle attachment; beat on medium speed until just smooth.
5.  Pour half the blondie batter into prepared 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 (spacing about 1 inch apart), and spread. Top with dollops of remaining cream-cheese mixture, about 1 inch apart.   Gently swirl cream cheese mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers.
6.  Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, about 45 minutes. Let cool completely on a wire rack before lifting the bars out of the pan and cutting into squares.


This post is linked to:  Sweets for a Saturday
and Made It On Monday