Ingredients for Cream Cheese Blonde Brownies
- Fat Free Cream Cheese
- 1/2 cup (100g) granulated sugar
- 2 large egg whites
- Nonfat Sour Cream
- All Purpose Flour
- 1 teaspoon vanilla extract + 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 cup (60g) chopped walnuts
- Pure Maple Syrup
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1 large egg
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How to Make Cream Cheese Blonde Brownies
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
- **Cream Cheese Mixture:** In a medium bowl, beat together 4 ounces (113g) non-fat cream cheese, 1/2 cup (100g) granulated sugar, 2 large egg whites, 1/4 cup (60ml) non-fat sour cream, 1 tablespoon all-purpose flour, and 1 teaspoon vanilla extract until completely smooth and creamy.
- **Dry Ingredients:** In a separate small bowl, whisk together 1 1/4 cups (150g) all-purpose flour, 1 teaspoon baking powder, and 1/2 cup (60g) chopped walnuts.
- **Brownie Batter:** In a large bowl, cream together 1/2 cup (113g) unsalted butter, 1 cup (200g) packed light brown sugar, 1 large egg, and 2 teaspoons vanilla extract until light and fluffy.
- Gradually add the dry ingredients (from step 3) to the wet ingredients (from step 4), mixing until just combined. Do not overmix.
- Pour two-thirds of the brownie batter into the prepared pan and spread evenly.
- Pour the cream cheese mixture (from step 2) evenly over the brownie batter.
- Drop the remaining brownie batter by spoonfuls over the cream cheese layer.
- Gently swirl the batter with a knife or toothpick to create a marble effect.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out with only a few moist crumbs attached.
- Let cool completely in the pan before cutting into 2-inch squares.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
60g
Fat
14g
Carbs
8g