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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 0.0%
  • Fat: 6.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.9g
  • Carbohydrate: 14.1g
  • Fiber: 0.1g
  • Cholesterol: 25mg
  • Iron: 0.0mg
  • Sodium: 107mg
  • Calcium: 0.0mg

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

  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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