CREAM CHEESE SWIRL BROWNIES

I've eaten these, they're pretty good, you don't really notice that its cream cheese, it just has a hint of tartness.

makes 9 large or 16 small squares

11 tablespoons unsalted butter, softened. plus more for pan
1 2/3 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse 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 granulated sugar

1. Preheat oven to 325°. Line a buttered 8-inch square baking
pan with foil or parchment paper, allowing a 2- inch
overhang. Butter lining (excluding overhang); set pan aside.

2. Whisk together 1 2/3, cups flour, the baking powder, and
salt in a medium bowl: 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: set aside.

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
clean paddle attachment; mix on medium speed until smooth.

5. Pour half of the batter into prepared pan. an.d 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 I inch apart). and
spread. Top with dollops of remaining cream cheese mixture.
about I inch apart.

6. Gently swirl cream cheese mixture into baller 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 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.