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.
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.
18 Reviews for Swirled Cheesecake Brownies
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.
I question this recipe as healthy with a whopping total of one and a half CUPS of sugar. REALLY
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! ;)
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.
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