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The lightened up version of these brownies tastes absolutely decadent but weighs in at a modest 159 calories and 8 g fat per serving.
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Nutritional Facts 1 brownie equals 159 calories, 8 g fat (4 g saturated fat), 27 mg cholesterol, 101 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Originally published as Makeover Pick-Me-Up Cream Cheese Brownies in Healthy Cooking April/May 2011, p29
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 11, 2012 by bakergirlmd
Forget doing this recipe "lo-fat." You save nothing with lo-fat butter or cream cheese; they both have more hidden fat and carbs that substantially raise the calories. As for the 1 1/4 cups of sugar, you definitely take this recipe out of the running for being healthy! I would also substitute vanilla extract for rum extract; that leaves an awkard flavor in both the base and the cheesecake layer. Also, unless you're into bittersweet chocolate fan, you could also substitute semi-sweet.As the sole previous rater suggested, this recipe needs to be made quickly. I'd like to put to rest that it is a simple recipe and that you need not move quickly. I would suggest making the cheesecake layer first and set it aside. Proceed next with the base layer and then continue on with the cheesecake layer, then the swirl portion. Lastly, baking the brownies at 325 degrees for 35-40 minutes is too low a temp for this recipe. Try 350 instead and bake for 30 minutes, checking to see if the brownies are done by inserting a wooden skewer in the middle. If it's still slightly chocolately, bake for an additional 5-10 minutes, but no more. Otherwise the edges will harden like rock and the entire brownie will be baked unevenly.
Forget doing this recipe "lo-fat." You save nothing with lo-fat butter or cream cheese; they both have more hidden fat and carbs that substantially raise the calories. As for the 1 1/4 cups of sugar, you definitely take this recipe out of the running for being healthy! I would also substitute vanilla extract for rum extract; that leaves an awkard flavor in both the base and the cheesecake layer. Also, unless you're into bittersweet chocolate fan, you could also substitute semi-sweet.
As the sole previous rater suggested, this recipe needs to be made quickly. I'd like to put to rest that it is a simple recipe and that you need not move quickly. I would suggest making the cheesecake layer first and set it aside. Proceed next with the base layer and then continue on with the cheesecake layer, then the swirl portion. Lastly, baking the brownies at 325 degrees for 35-40 minutes is too low a temp for this recipe. Try 350 instead and bake for 30 minutes, checking to see if the brownies are done by inserting a wooden skewer in the middle. If it's still slightly chocolately, bake for an additional 5-10 minutes, but no more. Otherwise the edges will harden like rock and the entire brownie will be baked unevenly.
Reviewed on May. 18, 2011 by summitshadow
I have made these brownies three times now, twice for office pot lucks, and they are a big hit. ****BIG FYI read through this recipe at least 2-3 times before you get started, the flow of the directions leaves allot to be desired. You will need to have all your ingredients prepared and ready to go before you start mixing this recipe together, some ingredients need to be cooked and mixed separately before mixing into the main recipe. You cannot work this recipe on the fly and it will come together very fast. You might need a shot or two of espresso before you start this recipe as this is a very fast paced recipe and you will need to multitask.
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