Fudgy Cream Cheese Brownies

Happy Monday again to all, also happy reading week or midterm week to all students!

Today I thought I'd focus on another amazing dessert recipe that I stumbled upon on, on Health.com. I have made this brownie recipe once now, and I can't wait to  make it again. It takes little preparation, and literally no time at all. I think I spent more time savouring the flavour, than actually making them.

So here we go.

Nutritional Information

Calories per serving:	127
Calories per serving:	0.0%
Fat per serving:	6.7g
Saturated fat per serving:	2.8g
Monounsaturated fat per serving:	0.0g
Polyunsaturated fat per serving:	0.0g
Protein per serving:	2.9g
Carbohydrates per serving:	14.1g
Fiber per serving:	0.1g
Cholesterol per serving:	25mg
Iron per serving:	0.0mg
Sodium per serving:	107mg
Calcium per serving:	0.0mg

Ingredients

•               3/4 cup sugar

•               1/4 cup plus 2 tablespoons reduced-calorie stick margarine, softened

•               1 large egg

•               1 large egg white

•               1 tablespoon vanilla extract

•               1/2 cup all-purpose flour

•               1/4 cup unsweetened cocoa

•               Cooking spray

•               1 (8-ounce) block 1/3-less-fat cream cheese, softened

•               1/4 cup "measures-like-sugar" calorie-free sweetener

•               3 tablespoons 1% low-fat milk

Preparation

1. Preheat your oven to 350°.

2. Beat sugar and margarine with a mixer at medium speed until light and fluffy. (I just used a whisk, because I don't have an electric mixer right now.) 

3. Add an egg, egg white, and vanilla; beat well (or whisk well). 

4. Gradually add flour and the cocoa, beating well (whisking well). 

5. Pour the mixture into an 8-inch square pan coated, that you have coated well with cooking spray (or another alternative would be vegetable oil). 

6. Beat the cream cheese and sweetener with a mixer at high speed until smooth.(I didn't have sweetener, so I opted out just to use normal white sugar). 

7. Add the milk; beat well. 

8. Pour the cream cheese mixture over the chocolate mixture; swirl together using the tip of a knife to create a marbled effect. (Mine did not look like the picture, but tasted exactly like a brownie cheesecake). 

9. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack. Cut into squares.

Just saw this tip now, so that's why mine did not look like the picture. 

***Tip: Don't use reduced-calorie or fat-free tub margarine in this recipe because those products contain water, which will make the brownies gummy.***

I hope you all enjoy this recipe as much as I do, and I hope that they turn out better than my first attempt. 

Bon Appetit! 

--Kate