Blondies with Cream Cheese Swirl and Pecans

BLONDIES WITH CREAM CHEESE SWIRL AND PECANS
Ingredients:
Cream Cheese Filling:
4 oz Cream Cheese, not softened
2 Tbsp Sugar
1 Egg Yolk, Room Temperature
1 Tbsp Flour

Blondies:
1 1/2 Cup Cake Flour (not self rising)
1 Tsp Baking Powder 
1/4 Tsp Salt
3/4 Cup (1 1/2 Stick) Butter, Softened
1 1/4 Cup Firmly Packed Light Brown Sugar
1/4 Cup Sugar
2 Eggs, Room Temperature
2 Tsp Vanilla Extract
1/2 Cup Pecans, Chopped

Preheat oven 350.

Grease and lightly flour 9 x 13 inch baking pan

Cream Cheese Filling: In medium bowl, beat cream cheese and sugar until smooth. Add egg yolk and flour and beat well. Set aside.

Blondies: In small bowl, combine flour, baking powder and salt. Set aside. In large mixer bowl, cream butter with sugars until smooth. Add eggs and vanilla and beat well. Add dry ingredients and mix well. Spread batter evenly in prepared pan.

Drop cream cheese mixture by teaspoonfuls over batter. Using small knife, swirl cream cheese into batter to form a decorative pattern. Sprinkle pecans evenly over batter.

Bake 35-40 minutes until cake tester comes out clean. Do not overbake. Allow to cool to room temperature before cutting.