LIGHT CREAM CHEESE BROWNIES
I created this light recipe to reduce the fat, sugar and calories of regular cream cheese brownies. This recipe uses dark chocolate, although semisweet chocolate can be substituted.
Provided by Brooke the Cook in
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Grease 9x13 cake pan.
- For the brownies: Sift together the flour, baking powder and salt. Set aside, reserving 2 Tablespoons for topping.
- Melt the chocolate, butter and half the vanilla over a double boiler or in the microwave. Let cool to room temperature.
- Prepare Topping: Cream butter with the light cream cheese, gradually adding the sugar. Blend in egg substitute, the reserved flour mixture (2 Tablespoons) and vanilla. Set aside.
- Continue preparing brownies: In a large bowl, beat the eggs and egg whites with the sugar and splenda until very light and fluffy.
- Fold in the chocolate mixture, followed by the flour mixture and nuts, if using.
- Pour the mixture into prepared pan.
- Spoon the cream cheese topping in long lines, then using a knife swirl the batters together. Don't over swirl!
- Bake for 30 minutes (25 if you like them fudgy like I do). Let cool completely before cutting.
Nutrition Facts : Calories 122.1, Fat 6.3, SaturatedFat 3.6, Cholesterol 31, Sodium 112.3, Carbohydrate 15.3, Fiber 1.1, Sugar 8.6, Protein 3.1
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