Marbled Cheesecake Brownies
Serving Size : 16
Ingredients for prepare Marbled Cheesecake Brownies
:
| Amount | Measure | Ingredient - Preparation Method |
cheesecake topping
marbled cheesecake brownies |
| 8 | ounces | reduced-fat cream cheese |
| 2/3 | cups | sugar |
| 1/2 | teaspoon | pure vanilla extract |
| 1 | large | egg |
| 1 | large | egg white |
| 1 | tablespoon | cake flour |
brownie batter
marbled cheesecake brownies |
| 1 | cup | sifted cake flour |
| 1/2 | cup | dutch-process cocoa powder |
| 1/2 | teaspoon | salt |
| 1 1/2 | cup | packed light brown sugar |
| 1/4 | cup | canola oil |
| 1/4 | cup | buttermilk |
| 1 | large | egg |
| 2 | large | egg whites |
| 1 | tablespoon | instant coffee granules - optional |
| 2 | teaspoons | pure vanilla extract |
recipe Marbled Cheesecake Brownies
TO MAKE CHEESECAKE TOPPING: 1. Preheat oven
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to 350°F. Lightly oil an 8-by-11 1/2-inch baking pan or coat it with nonstick cooking spray.
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Dust with flour, tapping out the excess. Set aside. 2. With an electric mixer, beat cream cheese at medium
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speed until smooth and creamy, about 1 minute. Beat in sugar and vanilla until very smooth,
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2 to 3 minutes. Beat in egg, followed by egg white; beat 2 to 3 minutes to
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thoroughly blend. Add 1 tablespoon flour and, with the mixer on low speed, beat
Marbled Cheesecake Brownies
just until blended. Set aside. TO MAKE BROWNIE BATTER: 1. In a small bowl, whisk flour, cocoa and salt. In
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a large bowl, beat brown sugar, oil, buttermilk, egg, egg whites, coffee granules, if using, and vanilla on high speed
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until smooth, making sure no lumps of brown sugar remain. Add the dry ingredients and beat on
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low speed just until blended. 2. Set aside 1/2 cup of the brownie batter. Transfer the remaining
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brownie batter to the prepared pan, spreading it into the comers and
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smoothing the surface. Carefully pour the reserved cheesecake topping onto the batter and
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spread it evenly to the edges. Dot the cheesecake layer with the
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remaining brownie batter. Without disturbing the brownie layer, swirl the cheesecake layer with a table
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knife. 3. Bake for 40 to 50 minutes, just until the top is set Let cool completely in
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the pan on a wire rack before cutting. Makes 16 cheesecake brownies. 220 calories per
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brownie: 4 grams protein, 7 grams fat (2 grams saturated fat), 34 grams carbohydrate; 155 mg sodium;
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37 mg cholesterol; 0 grams fiber. Busted by: Gail Shermeyer
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