Cream Cheese Blond Brownies
|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)|
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