Made with whole-wheat flour, these decadent-tasting brownies have a
beautiful marbled cheesecake topping. Cutting them into bite-size pieces
helps to keep the calorie count in check.
Active Time: Total Time:
4 ounces reduced-fat cream cheese, (Neufchatel)
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour
1 tablespoon nonfat plain yogurt
1/2 teaspoon vanilla extract
2/3 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 large egg
2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions
1 1/4 cups packed light brown sugar
1/4 cup canola oil
1/4 cup strong (or prepared instant) coffee, or black tea
2 teaspoons vanilla extract
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
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
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.
Tips & Notes
Make Ahead Tip: The brownies will
keep, covered, in the refrigerator for up to 2 days. (Alternatively,
bake brownies in an 8 1/2-by-12 1/2 -inch foil pan, wrap well and store
in the freezer for up to 3 months.) Bring to room temperature and cut
into bars shortly before serving.
Ingredient Note: Dried egg whites are
convenient in recipes like this one because you don't have to figure out
what to do with 4 egg yolks. Look for powdered brands like Just Whites
in the baking aisle or natural-foods section or fresh pasteurized whites
in the dairy case of most supermarkets.
4 g fat
( 1 g sat , 2 g mono
21 mg cholesterol; 16 g carbohydrates; 2 g protein; 1 g fiber; 54 mg sodium; 45 mg potassium. Carbohydrate Servings: 1 Exchanges: 1 other carbohydrate, 1/2 fat