Swirled Cheesecake Brownies

Summer 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (208 votes)

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.

"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. "
Swirled Cheesecake Brownies

18 Reviews for Swirled Cheesecake Brownies


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!


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?

Comments (1)


Anonymous wrote 3 years 4 weeks ago

I think you might have read

I think you might have read the recipe wrong on the amount of sugar. I see it as 1/4 cup of sugar, and you can substitute that with Splenda baking. Maybe it was a typo, or you had to add that much to make them sweet? But just saying you might want to try it again with the splenda.


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.


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