Cream Cheese Brownies

Becky Luigart-Stayner; Melanie J. Clarke

Make chocolate brownies even better by topping the brownie batter with a sweet cream cheese topping before baking.

Yield: 36 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 29%
  • Fat: 4.2g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.2g
  • Carbohydrate: 20.7g
  • Fiber: 0.7g
  • Cholesterol: 23mg
  • Iron: 0.6mg
  • Sodium: 88mg
  • Calcium: 51mg

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

Preparation

  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.
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