Cream Cheese Blonde Brownies |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Another terrific brownie recipe I picked up a few years back. If you use the non-fat cream cheese and sour cream these have the added bonus of being fairly low in fat. Ingredients:
1 (8 ounce) package fat free cream cheese, at room temperature |
1/2 cup granulated sugar |
2 large egg whites |
1/4 cup nonfat sour cream |
1 1/4 cups all-purpose flour |
1 tablespoon all-purpose flour |
3 teaspoons vanilla, divided |
1 teaspoon baking powder |
1/4 cup walnuts, chopped |
1/3 cup pure maple syrup |
1/3 cup butter, at room temperature |
1/3 cup brown sugar, firmly packed |
1 large egg |
Directions:
1. In a small bowl, combine cream cheese, granulated sugar, egg whites, sour cream, 1 tablespoon of the flour, and 1 teaspoon of the vanilla.
2. Beat until smooth; set aside.
3. In another small bowl, stir together the remaining 1 1/4 cups flour, baking powder and walnuts; set aside.
4. In a large bowl, combine syrup, brown sugar, butter, egg, and the remaining 2 teaspoons vanilla.
5. Beat until smooth.
6. Add flour mixture; beat until dry ingredients are evenly moistened.
7. Pour two-thirds of the brownie batter into a lightly oiled 8-inch baking pan.
8. Spread to make level.
9. Pour cheese mixture from step 1 evenly over batter.
10. Drop remaining batter by spoonfuls over cheese mixture; swirl with a knife to blend batter slightly with cheese mixture.
11. Bake in a 350°F oven until a wooden pick inserted in center comes out clean (about 25 minutes; pierce brownie, not cheese mixture).
12. Let cool in a pan on a rack, then cut into 2-inch squares.
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