Recipe by Cooking Light November 1996


Recipe Summary test

16 servings (serving size: 1 brownie)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Cream 3/4 cup sugar and margarine at medium speed of a mixer until light and fluffy. Add egg and 1 egg white; beat well.

  • Add flour and cocoa to creamed mixture; beat well. Add vanilla; beat well. Pour into a 9-inch square baking pan coated with cooking spray; set aside.

  • Beat cream cheese and 1/4 cup sugar at high speed of a mixer until smooth. Add 1 egg white; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knife to marble.

  • Bake at 350° for 30 minutes or until done. Cool completely on a wire rack.

Nutrition Facts

113 calories; calories from fat 26%; fat 3.3g; saturated fat 0.8g; mono fat 1.3g; poly fat 0.9g; protein 3.6g; carbohydrates 16.8g; fiber 0.1g; cholesterol 16mg; iron 0.5mg; sodium 138mg; calcium 45mg.