These cheesecake brownies are super tasty! I found the recipe in eating well – it’s a winner!
4 ozs reduced-fat cream cheese
1/4 c sugar
1 large egg
1 TBSP all-purpose flour
1 TBSP nonfat plain yogurt
1/2 tsp vanilla extract
2/3 c whole-wheat pastry flour
1/2 c unsweetened cocoa powder
1/4 tsp salt
1 large egg
2 large egg whites
1 1/4 c packed light brown sugar
1/4 c canola oil
1/4 c strong coffee
2 tsp vanilla extract
Preheat oven to 350° F. Coat a 8×8 inch brownie pan or baking pan with cooking spray.
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.
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 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.