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Cheesecake Brownies

Howdini's picture
Cheesecake or Brownies?  Why choose? Michele McAdoo for the Kraft Kitchens shares a recipe for Cheesecake Brownies. They are a satisfying combo AND a smart dessert choice. This version calls for apple sauce instead of oil and egg whites instead of whole eggs. Enjoy!
Ingredients
  Brownie mix 21 Ounce (13 X 9 Inch Pan Size, 1 Package)
  Applesauce 1⁄2 Cup (8 tbs)
  Egg whites 3 , divided
  Water 1⁄4 Cup (4 tbs)
  Neufchatel cheese 8 Ounce, softened (1 Package, Philadelphia)
  Sugar 1⁄2 Cup (8 tbs)
  Flour 1⁄4 Cup (4 tbs)
Directions

1. Heat oven to 350°F (176°C)
2. Mix brownie mix, applesauce, 2 egg whites and water until well blended.
3. Pour into 13x9-inch pan sprayed with cooking spray.
4. Beat Neufchatel, sugar, flour and remaining egg white with mixer until well blended; spoon over brownie batter.
5. Swirl gently with knife.
6. Bake 28 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)
7. Cool completely.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Feel: 
Rich
Interest: 
Everyday, Party, Kids
Restriction: 
Low Cholesterol, Low Fat
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
32

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