Made with whole-wheat flour, these decadent-tasting brownies have a beautiful marbled cheesecake topping. Cutting them into bite-size pieces helps to keep the calorie count in check. Source: EatingWell Magazine, Summer 2004

Marialisa Calta
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Ingredients

Cheesecake topping

Brownie layer

Directions

  • Preheat oven to 350 degrees F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.

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  • To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.

  • To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.

  • Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.

  • Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.

Tips

Make Ahead Tip: The brownies will keep, covered, in the refrigerator for up to 2 days. (Alternatively, bake brownies in an 8 1/2-by-12 1/2-inch foil pan, wrap well and store in the freezer for up to 3 months.) Bring to room temperature and cut into bars shortly before se

Ingredient Note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

100 calories; 3.7 g total fat; 0.9 g saturated fat; 4 mg cholesterol; 50 mg sodium. 47 mg potassium; 16.2 g carbohydrates; 1 g fiber; 12 g sugar; 1.8 g protein; 40 IU vitamin a iu; 2 mcg folate; 10 mg calcium; 10 mg magnesium; 12 g added sugar;

Reviews (19)

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19 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/22/2017
I love this recipe i ll definitely bake it again Read More
Rating: 4 stars
04/23/2014
Swirled-Cheesecake Pudding Brownies I followed the recipe carefully yet my brownies came out so soft that they're too messy to pack in a brown bag or eat with the hands. But they're so pretty and delicious that I want to keep this recipe in my recipe binder. My suggestion? Serve these brownies with a fork and call them pudding brownies. Pros: Delicious; very pretty Cons: Too soft and messy to eat with hands Read More
Rating: 1 stars
06/02/2013
Not healthy with all that sugar. Needed to make a dessert for a diabetic as a treat. So we substituted the sugar with Equal but they turned out like a sheet of rubber. Am I missing something in this recipe as every one else is saying how good they are. Read More
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Rating: 1 stars
03/21/2013
sugar sugar sugar I question this recipe as healthy with a whopping total of one and a half CUPS of sugar. REALLY Pros: hard to find Cons: sugar Read More
Rating: 3 stars
07/22/2012
Really nice but canola oil said to be poisonous to humans! Lovely idea and recipe. They work really well with gluten-free flour too- very healthy in fact! In terms of the above use (preferably 100% pure) olive oil!;) Pros: very nice with cheesecake as well as brownie Cons: Canola oil is poisonous to humans! Read More
Rating: 5 stars
11/18/2011
Oh so great! I made these using Egg Beaters for the whole eggs Splenda Brown Sugar Blend (use half as much SBSB as brown sugar in the recipe) 1/4 cup of unsweetened applesauce for the oil and 1/2 tsp. coffee liquor. These brownies were wonderful!! The batter appears a bit on the sparse side in the pan before baking but puffs up nicely when finished. I baked mine for the minimum time required (we love our brownies gooey!) and they were perfect for us! Just exactly what we were craving!! This recipe is going in the regular rotation! OH - and be sure to keep these in the frige too...I accidentally left one brownie (wrapped tightly) on my counter for 24 hours & a tiny speck of white mold appeared on the surface...just an FYI. Pros: Easy dense delicious healthy! Read More
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Rating: 5 stars
10/30/2011
These came out GREAT! I am not much of a Betty Crocker so next time I just may use prepared brownie mix instead of using the cocoa. ( I like my brownies really Sweet) THe topping came out AMAZING And they were Delicious!!!!! Def. Easy Fast and GOOD!! I recommend. Read More
Rating: 5 stars
10/30/2011
Uhhh isn't the whole point of making an EatingWell recipe the fact that it's healthier for you? Using a boxed mix kind of defeats the purpose. For pete's sake this isn't exactly a difficult recipe! And with 1 1/2 cups of sugar how could these not be sweet enough? Read More
Rating: 5 stars
10/30/2011
These were Very good! Everyone loved them. NO one even realized they were kind of healthy. Biggest problem was no one wanted to stop eating them! Read More
Rating: 5 stars
10/30/2011
Substitute Baking splenda and brown sugar splenda and then these brownies would qualify as safe for diabetics. Read More
Rating: 5 stars
10/30/2011
I made these Memorial Day using the Splenda and Splenda brown sugar substitute for us. They were delicious! Very moist and chocolatey they were absolutely perfect. I've made other brownies using the substitutes that my husband loved but this one he said was the best of all! Read More
Rating: 5 stars
10/30/2011
I used the third less fat cream cheese and dark cocoa powder instead of the unsweetened cocoa powder. These are really good! I made them for a Memorial Day BBQ no one could tell they were actually good for you! To get the real flavor of the topping warm first makes a big difference. I couldn't stop eating them. Read More
Rating: 5 stars
10/30/2011
I exchanged the oil for 1/4 c. plus 1 tbs. unsweetened applesauce. It saves over 450 calories for the entire recipe. Read More
Rating: 5 stars
10/30/2011
This recipe is so so soooo delicious especially warm and squishy from the oven. I'll make this again for sure! I love it! Read More
Rating: 5 stars
10/30/2011
I made a batch of these brownies today and they were so good! I will definitely make these again. The whole-wheat flour gave them a bit chewier texture and next time I will add a bit of shredded coconut to the brownie base....yum. Read More
Rating: 4 stars
10/29/2011
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! Pros: Great chocolate fla Read More
Rating: 5 stars
10/29/2011
So Good I made it substituting the oil for unsweetened applesauce. I also didn't know what the difference was between pastry whole wheat flour and the whole wheat flour I use in everything else (including this) but It came out perfect tasty and moist! I wish it looked like the picture but they don't last very long in our household. Pros: Tasty Cons: Didn't look like the picture but who cares eh? Read More
Rating: 5 stars
10/29/2011
Outstanding brownies Wow! Made these - and they're GONE. I did change it a bit - for Cocoa powder - I used 1/2 Cocoa and 1/2 Dark Chocolate powder. Will definitely keep these on the DO MAKE AGAIN List! thanks Pros: Healthy flavorful Read More
Rating: 5 stars
10/29/2011
Delectable Brownies This was the very first time I made brownies from scratch and I was looking for a healthy recipe. With some healthy recipes the taste is sacrificed. That was not the case with this recipe. It was absolutely delicious!! I did bake the brownie 5 minutes longer to battle the gooeyness and they were superb. My favorite part of this recipe was dragging the knife through the batters to make the swirls. I believe you could make a specific shape based on what the occasion is. Pros: Delicious Delicious and Delicious!! Fun to Make Rich Cons: Long Prep Time Bit Crunchy Read More