Blondie Batter
125g butter
1 cup brown sugar
1 ¾ cups plain flour
1 tsp baking powder
¾ tsp salt
2 eggs
½ tsp vanilla
Cream Cheese Swirl
180g cream cheese
¼ cup caster sugar
2 tbsp butter, soft
2 tbsp flour
1 egg
1 tsp vanilla extract
1. Preheat oven to 180 degrees. Line a buttered 8 inch square baking pan with baking paper, allowing a 2 inch overhang. Set aside.
2. For the blondie batter, beat butter and brown sugar with an electric mixer until fluffy. Add eggs and vanilla, beat until well combined and then add the dry ingredients, and beat on low speed, scraping down sides, until well incorporated.
3. For the swirl, place all ingredients in a separate bowl and beat until just smooth.
4. Spread half the blondie batter into the prepared tin. Spoon two thirds of the cream cheese mix on top and spread evenly. Alternate dollops of the two remaining mixes over the top and then gently swirl with a butter knife to create a marbled effect.
5. Bake until golden and a cake tester inserted into the middle comes out with a few crumbs, but is not wet, about 35 minutes. Cool completely before cutting into squares.
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