Recipe by Sharlene~W
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.
Top Review by Kasha
I just made these, and, of course, tasted one. I like the cream cheese layer mixed in, and I did it all with non fat or low fat products. My brownies took a LOT longer to bake, almost double the time, very strange. It was a fast and easy recipe, despite all of the steps.
- 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 See How It's Made
- 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 the remaining 1 1/4 cups flour, baking powder and walnuts; set aside.
- In a large bowl, combine syrup, brown sugar, butter, egg, and the remaining 2 teaspoons vanilla.
- Beat until smooth.
- Add flour mixture; beat until dry ingredients are evenly moistened.
- Pour two-thirds of the brownie batter into a lightly oiled 8-inch baking pan.
- Spread to make level.
- Pour cheese mixture from step 1 evenly over batter.
- Drop remaining batter by spoonfuls over cheese mixture; swirl with a knife to blend batter slightly with cheese mixture.
- Bake in a 350°F oven until a wooden pick inserted in center comes out clean (about 25 minutes; pierce brownie, not cheese mixture).
- Let cool in a pan on a rack, then cut into 2-inch squares.