Fudgy Cream Cheese Brownies

Photo: Oxmoor House
Brownies get an ooey-gooey makeover with the addition of a cream cheese topping. Calorie-free sweetener makes this a tasty, lower-sugar alternative to the traditional brownie, but just as fudgy as your go-to favorite dessert recipe..

Yield:

16 servings (serving size: 1 square)

Recipe from

Nutritional Information

Calories 127
Caloriesfromfat 0.0 %
Fat 6.7 g
Satfat 2.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.9 g
Carbohydrate 14.1 g
Fiber 0.1 g
Cholesterol 25 mg
Iron 0.0 mg
Sodium 107 mg
Calcium 0.0 mg

Ingredients

3/4 cup sugar
1/4 cup plus 2 tablespoons reduced-calorie stick margarine, softened
1 large egg
1 large egg white
1 tablespoon vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa
Cooking spray
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1/4 cup "measures-like-sugar" calorie-free sweetener
3 tablespoons 1% low-fat milk

Preparation

Preheat oven to 350°.

Beat sugar and margarine with a mixer at medium speed until light and fluffy. Add egg, egg white, and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into an 8-inch square pan coated with cooking spray.

Beat cream cheese and sweetener with a mixer at high speed until smooth. Add milk; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knife to create a marbled effect.

Bake at 350° for 30 minutes. Cool completely in pan on a wire rack. Cut into squares.

Tip: Don't use reduced-calorie or fat-free tub margarine in this recipe because those products contain water, which will make the brownies gummy.

Note:

All-New Complete Step-by-Step Diabetic

March 2006