Cream Cheese Swirl Blondies

Now and again, Anna the Scholar becomes Anna the Baker.

While I am working my way through Martha Stewart's Cupcake Book, Anna prefers Martha Stewart's Cookies.  

Cookies are a bit less fancy.  A bit more her.

Anna chose to bake these Cream Cheese Swirl Blondies to bring to the NEW NEIGHBORS!  

While the new neighbors did not include new playmates ..... they did have two dogs!

Tart Cream Cheese swirled with sugary, cookie dough batter.

Be careful..... These Blondies are highly habit forming!

Thank goodness for the new neighbors!

Cream Cheese Swirl Blondies

Martha Stewart's Cookies

Preheat oven to 325 degrees F.  Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang.  Butter overhang.

Blondie Layer

1 2/3 cups flour

1 teaspoon baking powder

3/4 teaspoon coarse salt

9 Tablespoon Butter

1 cup packed light brown sugar

2 eggs

1 teaspoon vanilla

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

In a separate bowl, mix butter and brown sugar until light and fluffy, about 3 minutes.  Add eggs and vanilla; mix until combined.  Reduce speed to low.  Add flour mixture; mix, scraping down sides of bowl, until well combined

Cream Cheese Layer

6 ounces cream cheese, room temperature

2 Tablespoons butter

2 Tablespoons flour

1 egg

1/2 teaspoon vanilla

Put all of the ingredients for the Cream Cheese Layer into a bowl.  Mix on medium speed until smooth.

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

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 not wet, 45 to 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 up to 2 days.

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