Needs Tweaking

I've made this twice. On the first go, I would have only given it 2-stars, but in all fairness, I had to make my own whole-wheat pastry flour (I googled it) and I didn't have any yogurt. I live in the country, and our store just doesn't carry some things. I used a bit of milk instead of yogurt in the cream cheese. The batter was very runny, and the cream cheese topping sank to the bottom of the pan in thick gobs. It was very tasty, although it was still quite runny, even after baking for an extra 10 minutes. It thickened in the fridge, and was actually quite yummy the next day.

So I decided to try it again, on Valentine's Day. But I used a different brownie recipe, still going with whole-wheat, but not in pastry flour form. This time it turned out much better. I used quite a bit more low-fat cream cheese, and quite a bit more milk (still no yogurt at the store ={ ) The brownie batter was much thicker, and the cream cheese topping was runny enough to spread over top. It cooked well and was delicious!

I will definitely try the original recipe again, once I get to the city for the correct flour (and for yogurt), but I think that I would still play with the cream cheese topping a bit, as I'd like to see it turn out moister and creamier.

I gave it 4 stars, as there are some whole-wheat brownie recipes that I like better. However, my sweetie ate it and he enjoyed it, so I'd say this recipe was definitely a keeper!

Great chocolate flavor with just a hint of cream cheese; also quite healthy.
Recipe Reviewed: 
Swirled Cheesecake Brownies
Recipe Rating: 
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