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Cream Cheese Blond Brownies

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Ingredients
  Nonfat cream cheese 8 Ounce (1 Large Package, 230 Gram)
  Granulated sugar 100 Gram (1/2 Cup)
  Egg whites 2 Large
  Non-fat sour cream 60 Milliliter (1/4 Cup)
  All purpose flour 155 Gram (1 1/4 Cups)
  All purpose flour 1 Tablespoon
  Vanilla 15 Milliliter (1 Tablespoon)
  Baking powder 1 Teaspoon
  Chopped walnuts 31 Gram (1/4 Cup)
  Pure maple syrup 80 Milliliter (1/3 Cup)
  Firmly packed brown sugar 73 Gram (1/3 Cup)
  Butter/Margarine 76 Gram (At Room Temperature, 1/3 Cup)
  Egg 1 Large
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. Beat until smooth; set aside. In another small bowl, stir together remaining 1 1/4 cups (155 g) flour, baking powder, and walnuts; set aside.
2. In a large bowl, combine syrup, brown sugar, butter, egg, and remaining 2 teaspoons vanilla. Beat until smooth. Add flour mixture; beat until dry ingredients are evenly moistened.
3. Pour two-thirds of the brownie batter into a lightly greased 8-inch-square (20-cm-square) nonstick or regular baking pan; spread to make level. Pour cheese mixture evenly over batter. Drop remaining batter by spoonfuls over cheese mixture; swirl with a knife to blend batter slightly with cheese mixture.
4. Bake in a 350°F (175°C) oven until a wooden pick inserted in center comes out clean (about 25 minutes; pierce brownie, not cheese mixture). Let cool in pan on a rack, then cut into 2-inch (5-cm squares

Recipe Summary

Method: 
Baked
Ingredient: 
Cheese

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