Preheat oven to 350F and lightly grease a 9x13 inch baking pan. Line the pan with parchment paper with a slight overhang on each side.
In a large bowl using a handheld electric mixer, or using a stand mixer fitted with the paddle attachment, beat 1 cup unsalted butter, 1 cup granulated sugar and ½ cup brown sugar on medium-high speed until light and fluffy.
Add eggs one at a time, making sure each addition is incorporated.
Stir in 1 tbsp vanilla extract and ½ cup powdered milk until well blended.
Add in the cheese and stir until combined.
Add the flour in thirds and stir just until combined. The batter will be thick and sticky but don’t over mix. And remember to scrape the bottom and sides of your bowl in each step.
Transfer the batter into your prepared pan, spread evenly and sprinkle with more cheese on top (see notes).
Bake for 20-25 minutes or until the bars turn golden brown on the edges, look matte and dry, and a toothpick inserted in the centre comes out with minimal dry crumbs.
Allow the bars to cool in the pan before slicing. Enjoy!
Total yield depends on how big or small you slice your bars.
For the cheese topping: I usually just ensure the whole top is properly covered however, you can add as much cheese on your cheese layer as you like.
See post for complete step-by-step photos, more baking tips and FAQs.