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Swirled Cheesecake Brownies

Summer 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (197 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.



READER'S COMMENT:
"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

04/11/2010
Anonymous

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!

Comments
02/04/2010
Anonymous

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)

9 comments

Anonymous wrote 2 years 28 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.

11/19/2009
Anonymous

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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