Swirled Cheesecake Brownies

18 Reviews
From: EatingWell Magazine Summer 2004

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.

Ingredients 24 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Cheesecake topping
  • 4 ounces reduced-fat cream cheese, (Neufchatel)
  • 1/4 cup sugar
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • 1 tablespoon nonfat plain yogurt
  • 1/2 teaspoon vanilla extract
  • Brownie layer
  • 2/3 cup whole-wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions
  • 1 1/4 cups packed light brown sugar
  • 1/4 cup canola oil
  • 1/4 cup strong (or prepared instant) coffee, or black tea
  • 2 teaspoons vanilla extract

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • 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 information

  • Serving size: 1 bar
  • Per serving: 100 calories; 4 g fat(1 g sat); 1 g fiber; 16 g carbohydrates; 2 g protein; 2 mcg folate; 4 mg cholesterol; 12 g sugars; 0 g added sugars; 40 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 0 mg iron; 50 mg sodium; 47 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1/2 fat

Reviews 18

April 23, 2014
profile image
By: EatingWell User
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
June 02, 2013
profile image
By: EatingWell User
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.
March 21, 2013
profile image
By: EatingWell User
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
July 22, 2012
profile image
By: EatingWell User
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!
November 17, 2011
profile image
By: shawneegirl
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!
July 23, 2011
profile image
By: Kearneyweard
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
July 17, 2011
profile image
By: EatingWell User
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
June 05, 2011
profile image
By: nysgyrl
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?
February 17, 2011
profile image
By: ms.cfraser
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