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

Elizabeth Taliaferro
Recipe by Cooking Light May 2002

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Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
36 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Coat bottom of a 13 x 9-inch baking pan with cooking spray.

  • 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.

  • 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.

Nutrition Facts

131 calories; calories from fat 29%; fat 4.2g; saturated fat 2.5g; mono fat 1.3g; poly fat 0.2g; protein 3.2g; carbohydrates 20.7g; fiber 0.7g; cholesterol 23mg; iron 0.6mg; sodium 88mg; calcium 51mg.