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Makeover Pick-Me-Up Cream Cheese Brownies

Total Time

Prep: 30 min. Bake: 35 min. + cooling

Makes

2-1/2 dozen

The lightened up version of these brownies tastes absolutely decadent but weighs in at a modest 159 calories and 8 g fat per serving. —Sonya Labbe, West Hollywood, California
Makeover Pick-Me-Up Cream Cheese Brownies Recipe photo by Taste of Home
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Ingredients

  • 1/4 cup reduced-fat butter
  • 1 cup sugar
  • 2 eggs
  • 2 egg whites
  • 4 ounces bittersweet chocolate, melted
  • 4 ounces semisweet chocolate, melted
  • 1 teaspoon rum extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup 60% cacao bittersweet chocolate baking chips
  • CHEESECAKE LAYER:
  • 2 tablespoons instant espresso powder
  • 2 tablespoons hot water
  • 6 ounces reduced-fat cream cheese
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon rum extract
  • 1 egg
  • 1/2 cup 60% cacao bittersweet chocolate baking chips

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and egg whites, one at a time, beating well after each addition. Beat in melted chocolate and extract. Combine the flour, baking powder and salt; add to the creamed mixture. Fold in baking chips; set aside.
  2. In a small bowl, dissolve espresso powder in water; cool to room temperature. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, extract and espresso mixture. Add egg; beat on low speed just until combined. Fold in baking chips.
  3. Spread half of chocolate mixture into a 13x9-in. baking pan coated with cooking spray; top with cream cheese mixture. Spoon remaining chocolate batter over top; cut through batter with a knife to swirl.
  4. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack. Cut into bars.

Nutrition Facts

1 piece: 159 calories, 8g fat (4g saturated fat), 27mg cholesterol, 101mg sodium, 22g carbohydrate (16g sugars, 1g fiber), 3g protein.

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