Cream Cheese Blondies in 50 Minutes

Instructions:

1. Brown the butter: Place butter in a saucepan over medium heat. Melt and continue cooking, whisking constantly, until the butter foams and small brown specks appear at the bottom. Remove from heat immediately.
2. Cream the sugars: In a large bowl, combine the browned butter and brown sugar. Whisk in one egg and 1 tsp vanilla extract until the mixture looks glossy and smooth.
3. Fold in dry ingredients: Sift in the flour and salt. Using a spatula, fold gently until just combined. Stir in the chocolate chips.
4. Pan Prep: Line an 8x8 inch baking pan with parchment paper and spread the blondie batter evenly across the bottom.
5. Cream the cheese: In a separate bowl, beat the softened cream cheese and granulated sugar until completely smooth.
6. Emulsify cheesecake layer: Add the second egg and 1/2 tsp vanilla extract. Beat on medium-high until the mixture is velvety and pale.
7. Layer and swirl: Dollop the cheesecake mixture over the blondie batter. Use a butter knife or skewer to gently swirl the two batters together in a figure-eight motion.
8. Bake: Bake at 350°F (175°C) for 30–35 minutes until the edges are golden brown and the center remains slightly jiggly.
9. Cool: Allow the bars to cool completely in the pan for at least 1 hour before lifting out via parchment paper and slicing.