Swirled Cheesecake Brownies
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.
- 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
- 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
- Preheat oven to 350° F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
- 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 & Notes
- 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 serving.
- 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.
Per bar: 105 calories; 4 g fat (1 g sat, 2 g mono); 21 mg cholesterol; 16 g carbohydrates; 2 g protein; 1 g fiber; 54 mg sodium; 45 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate, 1/2 fat
More From EatingWell
These healthy fruit bars are the perfect snack to put in your...
Celebrate summer with our summer dessert recipes made with...This collection of healthy potluck recipes is full of crowd-...These healthy bean salad recipes bring fresh summery life to the...
Brownies and blondies are crowd-pleasing desserts for any...
Our low-calorie pasta salad recipes will be a favorite dish...
Whether you're looking for a quick breakfast or a refreshing...
A tall glass of iced tea on a hot day is refreshing, and it...
If you’re in a rush and thinking about skipping breakfast,...
Using healthy ingredients such as nuts, dried fruit and whole...
Spinach might have made Popeye strong, but what he probably...
There’s no better way to celebrate Mother’s Day than by...
Sunscreen helps keep your skin healthy and beautiful,...
Save your waistline and your wallet with these quick and...
Our breakfast casserole recipes are a satisfying way to start...
We love Mexican meals, but often the differences between...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique