Swirled Cheesecake Brownies

Summer 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (210 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

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.

Delicious; very pretty
Comments (1)


Anonymous wrote 2 years 12 weeks ago

P. S. I don't have a

P. S. I don't have a 7-by-11-inch brownie pan, so I baked these in a 9-by-9-inch baking pan. They came out just a tad shallow.

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.

sugar, sugar, sugar

I question this recipe as healthy with a whopping total of one and a half CUPS of sugar. REALLY

hard to find
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! ;)

very nice with cheesecake as well as brownie
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.

Easy, dense, delicious, healthy!
Comments (1)


Anonymous wrote 1 year 26 weeks ago

I just find this to be an

I just find this to be an interesting recipe. I don't understand the
term "diabetic" recipe when it calls for all this sugar. Being a type 1 diabetic, I cannot eat sugar, therefore not making this recipe.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner