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Swirled Cheesecake Brownies
Source: Eating Well



Rating:
Prep Time: 25 minutes
Cook Time: 120 minutes
Difficulty: Difficult

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 0.9
Total Carbs -5.7 g
Dietary Fiber 0.6 g
Sugars -6.6 g
Total Fat 2.7 g
Saturated Fat 0.4 g
Unsaturated Fat 0.7 g
Potassium 0.0 mg
Protein 0.4 g
Sodium 0.0 mg
Dietary Exchanges
1/2 Fat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Cheesecake topping
4 oz  low fat cream cheese
0 1/4 cup  sugar
0 1/2 tsp  vanilla extract

Brownie layer
0 1/2 cup  unsweetened cocoa powder
0 1/4 tsp  salt
-1 cup  packed light brown sugar
0 1/4 cup  canola oil
2 tsp  vanilla extract
Directions
  1. Preheat oven to 350 degree F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
  2. 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.
  3. 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 until well blended, stopping once to scrape down the sides.
  4. 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. e 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.

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