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20 minute dinner recipes

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Marbled Cheesecake Brownies


From EatingWell:  September/October 1996

Using reduced-fat cream cheese substantially reduces the fat in these marbled cheesecake brownies.

16 brownies | Active Time: 30 minutes | Total Time: 1 1/2 hours



  1. To make cheesecake topping: Preheat oven to 350°F. Coat an 8-by-11 1/2-inch baking pan with cooking spray. Dust with flour, tapping out the excess. 2. Beat cream cheese with an electric mixer at medium speed until smooth and creamy, about 1 minute. Beat in granulated sugar and 1/2 teaspoon vanilla until very smooth, 2 to 3 minutes. Beat in egg, followed by egg white; beat 2 to 3 minutes to thoroughly blend. Add 1 tablespoon flour and, with the mixer on low speed, beat just until blended.
  2. To make brownie batter: Whisk 1 cup flour, cocoa and salt in a small bowl. Beat brown sugar, oil, buttermilk, egg, egg whites, coffee granules, if using, and 2 teaspoons vanilla in a large bowl, on high speed until smooth, making sure no lumps of brown sugar remain. Add the dry ingredients and beat on low speed just until blended.
  3. Set aside 1/2 cup of the brownie batter. Transfer the remaining brownie batter to the prepared pan, spreading it into the corners and smoothing the surface. Carefully pour the reserved cheesecake topping onto the batter and spread it evenly to the edges. Dot the cheesecake layer with the remaining brownie batter. Without disturbing the brownie layer, swirl the cheesecake layer with a table knife. Bake just until the top is set, 40 to 50 minutes. Let cool completely in the pan on a wire rack before cutting.


Per serving : 222 Calories; 9 g Fat; 2 g Sat; 3 g Mono; 35 mg Cholesterol; 36 g Carbohydrates; 4 g Protein; 1 g Fiber; 138 mg Sodium; 59 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 other carbohydrate, 2 fat

Tips & Notes