My friend John throws a kick-ass party at the start of every summer, and this year was no different.  I’ve been craving blondies for awhile, so I turned to Martha Stewart for help, and came up with these tasty gems to bring along to the party.

This recipe for Cream Cheese Swirl Blondies is easy and a good use-what’s-in-your-pantry recipe (i.e. no bizarre ingredients; you most likely have all these things in your kitchen as you read this.)  Although you bake it in an 8x8-in. pan—meaning it yields a somewhat small amount—they’re rather rich and dense, so you can cut them small for a bigger group.

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 8x8-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; Martha says to keep them at room temperature, but because of the cream cheese, they’d be equally as tasty chilled in the fridge.