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Cream Cheese Brownies

Becky Luigart-Stayner; Melanie J. Clarke
Yield 36 servings
Make chocolate brownies even better by topping the brownie batter with a sweet cream cheese topping before baking.

Ingredients

  • Brownies:
  • Cooking spray
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 2/3 cup unsweetened cocoa
  • 1/2 cup fat-free milk
  • 1 1/2 cups all-purpose flour (6 3/4 ounces)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Topping:
  • 1 (8-ounce) block 1/3-less-fat cream cheese
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1 large egg

Nutrition Information

  • calories 131
  • caloriesfromfat 29 %
  • fat 4.2 g
  • satfat 2.5 g
  • monofat 1.3 g
  • polyfat 0.2 g
  • protein 3.2 g
  • carbohydrate 20.7 g
  • fiber 0.7 g
  • cholesterol 23 mg
  • iron 0.6 mg
  • sodium 88 mg
  • calcium 51 mg

How to Make It

  1. Preheat oven to 350°.

  2. Coat bottom of a 13 x 9-inch baking pan with cooking spray.

  3. To prepare batter, place butter in a large bowl; beat with a mixer at medium speed until fluffy. Add sugar and 1 teaspoon vanilla; beat until well blended (about 5 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Add cocoa and fat-free milk; beat well (mixture will appear curdled). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with a whisk. Add to cocoa mixture; beat at low speed just until blended. Spoon batter into prepared pan.

  4. To prepare topping, place cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Gradually add cornstarch and remaining ingredients; beat until smooth. Spread evenly over batter. Bake at 350° for 35 minutes or until set. Cool in pan on a wire rack.