Cheesecake Brownies

Prep: 20 minutes; Bake: 30 minutes.

Yield: Makes 24 brownies (serving size: 1 brownie)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 140
  • Fat: 6g
  • Saturated fat: 3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.0g
  • Protein: 2g
  • Carbohydrate: 21g
  • Fiber: 1g
  • Cholesterol: 31mg
  • Iron: 1mg
  • Sodium: 84mg
  • Calcium: 13mg

Ingredients

  • Brownie layer:
  • 5 tablespoons unsalted butter
  • 1/4 cup semisweet chocolate chips
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/4 cups sugar
  • 1 teaspoon instant espresso granules dissolved in 1 tablespoon water
  • 1/2 teaspoon vanilla extract
  • Cheesecake swirl:
  • 1 (8-ounce) package 1/3-less-fat cream cheese, at room temperature
  • 1/2 cup sugar
  • 1 large egg white, lightly beaten

Preparation

  1. 1. Preheat oven to 350°. Coat a 9- x 13-inch baking dish with cooking spray.
  2. 2. For brownie layer, combine butter and chocolate chips in a microwave-safe bowl; microwave until nearly melted. Stir.
  3. 3. Combine next 4 ingredients (through salt) in a bowl. In a separate bowl, whisk eggs, sugar, espresso mixture, and vanilla. Add chocolate mixture; stir until smooth. Add to dry ingredients; stir. Pour into prepared pan; smooth into even layer.
  4. 4. For cheesecake swirl, beat cream cheese, sugar, and egg white with an electric mixer at medium-high speed. Drop by spoonfuls onto brownie layer. Draw tip of a butter knife through brownie layer to swirl.
  5. 5. Bake 30 minutes or until a wooden pick comes out slightly damp. Cool in pan. Cut into squares.
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