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Cream Cheese-Swirled Brownies

Becky Luigart-Stayner; Jan Gautro
Yield 28 servings (serving size: 1 brownie)
For moist and fudgy results, be careful not to overbake. When the brownies are perfectly done, the edges of the batter will just begin to pull away from the pan.

Ingredients

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 2 cups sugar, divided
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 2 ounces unsweetened chocolate, chopped
  • 3/4 cup 2% reduced-fat milk
  • 3/4 teaspoon vanilla extract, divided
  • 2 large eggs
  • Cooking spray
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 1 large egg white

Nutrition Information

  • calories 131
  • caloriesfromfat 30 %
  • fat 4.3 g
  • satfat 2.6 g
  • monofat 1.3 g
  • polyfat 0.2 g
  • protein 2.5 g
  • carbohydrate 21.5 g
  • fiber 0.8 g
  • cholesterol 23 mg
  • iron 1.3 mg
  • sodium 69 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 3/4 cups sugar, cocoa, baking powder, and salt in a large bowl, stirring well with a whisk. Place butter and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring once. Combine milk, 1/2 teaspoon vanilla, and eggs, stirring well with a whisk. Add chocolate mixture and milk mixture to flour mixture; beat with a mixer at medium speed until blended. Spoon batter evenly into a 13 x 9-inch baking pan coated with cooking spray.

  3. Place remaining 1/4 cup sugar, remaining 1/4 teaspoon vanilla, cheese, and egg white in a medium bowl; beat at medium speed until well blended using clean, dry beaters. Drizzle cheese mixture evenly over chocolate mixture; swirl batters together using the tip of a knife. Bake at 350° for 30 minutes or until batter begins to pull away from sides of pan. Cool completely on a wire rack.