Cream Cheese Blond Brownies
1 (8 ounce) package 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
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.