Cream Cheese Swirled Snickerdoodle Blondies

My office was having a pre-Christmas cookie exchange and I was thrilled.  I've never been part of a cookie exchange before and was definitely looking forward to trying everyone's treats.  They were talking about peppermint truffles and these super decadent caramel chocolate bars.  I just knew that I had to up my game too if I wanted my treats to be on  par with theirs.  So, I came up with an idea to combine two awesome recipes and make something that is truly "ultimate."  I decided to make Cream Cheese Swirled Snickerdoodle Blondies.  I'd never tried it before, but there's got to be a first time for everything.  Besides, you really can't go wrong with snickerdoodles and cream cheese.

 

The recipe is truly decadent.  Think of it - all that brown sugar and butter plus four eggs and an entire POUND of cream cheese.  But, well, 'tis the season.  

Just the smell of this alone while baking was enough to make my mouth water in anticipation.  Not to mention looking in the oven and seeing that golden brown top all puffed and sweet.  Even after taking them out of the oven, I still had to wait for them to chill long enough to set so that I could cut them (yes, I was very patient).  Finally, it was time to taste.  The blondies were out of this world good.  All that cinnamony-sugary flavor with the fluffy blondie and the creamy cheesecake - match made in heaven.  I have a feeling my co-workers are going to swoon over this one just like I did. 

Cream Cheese Swirled Snickerdoodle Blondies 
(created by Sweet as Sugar Cookies)

Blondies (by Dozen Flours)
2 2/3 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 c. packed brown sugar
1 c. butter, at room temperature
2 eggs
1 Tbsp. vanilla

2 Tbsp. sugar
2 tsp. cinnamon

Cream cheese swirl (by Brandy's Baking)

16 oz. cream cheese
1/2 c. sugar
2 eggs
1 tsp. vanilla
2 Tbsp. flour

Cream the butter with the brown sugar.  Beat in the eggs and vanilla.  Mix in the flour, baking powder, and salt.

Beat the cream cheese with the sugar.  Add in the eggs and vanilla and mix well.  Stir in the flour until combined.

Grease a 9x13 pan.  Spread about 3/4 of the blondie batter into the pan.  Pour the cream cheese mixture on top.  Dollop the remaining blondie batter on top of the cream cheese layer and use a butter knife to swirl together.  Combine the 2 Tbsp. sugar with the cinnamon and sprinkle evenly over the blondies.  Bake at 350F for 45-50 min. until a toothpick comes out clean.  After removing from the oven, let cool for about 10 min., then you can chill them in the fridge for 15 min. so that you can begin cutting them.