Cheesecake Brownies
Ingredients
- Brownie layer:
- 5 tablespoons unsalted butter
- 1/4 cup semisweet chocolate chips
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/4 cups sugar
- 1 teaspoon instant espresso granules dissolved in 1 tablespoon water
- 1/2 teaspoon vanilla extract
- Cheesecake swirl:
- 1 (8-ounce) package 1/3-less-fat cream cheese, at room temperature
- 1/2 cup sugar
- 1 large egg white, lightly beaten
Preparation
1. Preheat oven to 350°. Coat a 9- x 13-inch baking dish with cooking spray.
2. For brownie layer, combine butter and chocolate chips in a microwave-safe bowl; microwave until nearly melted. Stir.
3. Combine next 4 ingredients (through salt) in a bowl. In a separate bowl, whisk eggs, sugar, espresso mixture, and vanilla. Add chocolate mixture; stir until smooth. Add to dry ingredients; stir. Pour into prepared pan; smooth into even layer.
4. For cheesecake swirl, beat cream cheese, sugar, and egg white with an electric mixer at medium-high speed. Drop by spoonfuls onto brownie layer. Draw tip of a butter knife through brownie layer to swirl.
5. Bake 30 minutes or until a wooden pick comes out slightly damp. Cool in pan. Cut into squares.
Nutritional Information
Calories per serving: | 140 |
---|---|
Fat per serving: | 6g |
Saturated fat per serving: | 3g |
Monounsaturated fat per serving: | 2g |
Polyunsaturated fat per serving: | 0.0g |
Protein per serving: | 2g |
Carbohydrates per serving: | 21g |
Fiber per serving: | 1g |
Cholesterol per serving: | 31mg |
Iron per serving: | 1mg |
Sodium per serving: | 84mg |
Calcium per serving: | 13mg |
Comments
Post a Comment