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Cream Cheese Swirl Brownies -- e-w




Source of Recipe


Quick Cooking – H. Johnson; Worland, WY
Cream Cheese Swirl Brownies -- e-w
Yield: 1 dozen

3 eggs
6 T. reduced-fat stick margarine (Recipe tested with Parkay Light Stick Margarine)
1 c. sugar, ‘divided’
3 tsp. vanilla
1/2 c. flour
1/4 c. baking cocoa
1 8-oz. pkg. reduced-fat cream cheese

Separate two eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small mixing bowl, beat margarine and 3/4-cup sugar until crumbly. Add the whole egg, one egg white and vanilla; mix well. Combine flour and cocoa; add to the egg mixture and beat until blended. Pour into a 9-in. square baking pan coated with nonstick cooking spray; set aside.

In a mixing bowl, beat cream cheese and remaining 1/4-cup sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. Bake at 350º for 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.

One brownie equals: 167 calories…7 gm fat (3 gm saturated)…28 mg cholesterol…108 mg sodium…23 gm carbohydrate…trace fiber…4 gm protein +++EXC: 1-1/2 starch…1 fat +++WWP:4