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Fudgy Cream Cheese Brownies

Fudgy Cream Cheese Brownies
Photo: Oxmoor House
Yield

16 servings (serving size: 1 square)

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..

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

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

  5. 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.

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