Swirled Cheesecake Brownies
Using whole wheat flour and canola oil, let these tasty desserts become more healthy.
Yield
24 servingsPrep
15 minCook
25 minReady
115 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cheesecake topping | |||
| 4 | ounces |
cream cheese (reduced-fat)
|
*
|
| ¼ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | tablespoon |
yogurt, plain
nonfat |
|
| ½ | teaspoon |
vanilla extract
|
|
| Brownie layer | |||
| ⅔ | cup |
whole-wheat pastry flour
|
|
| ½ | cup |
cocoa powder
unsweetened |
|
| ¼ | teaspoon |
salt
|
|
| 1 | large |
eggs
|
|
| 2 | large |
egg whites
or 4 teaspoons dried egg whites, reconstituted according to package directions |
|
| 1 ¼ | cups |
brown sugar, light
packed |
*
|
| ¼ | cup |
canola oil
|
|
| ¼ | cup |
espresso, brewed
or black tea |
*
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cheesecake topping: | |||
| 115.6 | ml/g |
cream cheese (reduced-fat)
|
*
|
| 59 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 15 | ml |
all-purpose flour
|
|
| 15 | ml |
yogurt, plain
nonfat |
|
| 2.5 | ml |
vanilla extract
|
|
| Brownie layer: | |||
| 158 | ml |
whole-wheat pastry flour
|
|
| 118 | ml |
cocoa powder
unsweetened |
|
| 1.3 | ml |
salt
|
|
| 1 | large |
eggs
|
|
| 2 | large |
egg whites
or 4 teaspoons dried egg whites, reconstituted according to package directions |
|
| 296 | ml |
brown sugar, light
packed |
*
|
| 59 | ml |
canola oil
|
|
| 59 | ml |
espresso, brewed
or black tea |
*
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350° F.
Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
To prepare topping:
Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy.
Add sugar and beat until smooth.
Add egg, flour, yogurt and vanilla; beat until well blended.
To prepare brownie layer:
Whisk whole-wheat flour, cocoa and salt in a bowl.
Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth.
Add oil, coffee (or tea) and vanilla; beat until well blended.
Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
Scrape about half of the brownie batter into the prepared pan.
Slowly pour the topping evenly on top.
Drop the remaining brownie batter in large dollops over the topping.
Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
Bake the brownies until the top is just firm to the touch, about 20 minutes.
Let cool completely in the pan on a wire rack.
Coat a knife with cooking spray and cut into 24 bars.
