Tuesday, January 1, 2008

low fat cheesecake brownies

I'm more of a cupcake-baker-kind-of-girl. But for the new year, I wanted to make something when we go over to my sister-in-law's. My husband and I have been going over to play with her husband and her this steve jackson game called munchkin. I think we've played 4 nights this week! My sister-in-law and I are on weight watchers, so we need to watch the numbers... and for me, I have hard time getting the "good" oils in (such as canola, olive, sunflower, and safflower). Each brownie bar is 3 points (if you are on ww too). This is what I used for the brownies, and I'm sure you could substitute any part of it.

I snagged this recipe from Cooking Light Magazines, but changed a few to make it even more "lighter".
Low-Fat Cheesecake Brownies
[2 dozen (unless you want smaller bars)
Supplies: hand mixer, 13 x 9 inch pan (I used a pyrex), large, medium, and small bowls, and measuring cups & spoons.
non-flavor canola oil cooking spray
1/2 cup light butter
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 large egg whites
1 large egg
2/3 cup unsweened cocoa
1/2 cup skim milk
1 1/2 all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8-ounce 1/3-less-fat cream cheese
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
14-ounce fat-free sweetened condensed milk
1 large egg
Preheat oven to 350 degrees.
Coat the bottom of a 13 x 9 inch pan with cooking spray (just don't coat the sides, if you do, just take a paper towel and wipe it off once).
To start preparing for the brownies, beat the butter in a large bowl at medium speed until fluffy, it took me about 5 minutes to fluff this butta!
Add the sugar (which I added half cup at a time) and 1 teaspoon vanilla. Beat until well mixed.
Add egg whites and 1 egg, one at a time, beating well after each addition.
Add cocoa (be careful here, pour it in slowly, or you'll have a dust of cocoa in your face!), mix well, then add the 1/2 cup of milk. Your mix will have the water down effect when you add the milk. In the small bowl, combine flour, baking powder, and salt. Use a fork to combine it together. Slowly add it to the cocoa mixture in low speed until blended (see picture below). Spoon the batter into the pan.
Now, for the topping!! Place the cream cheese in the medium bowl, beat with a mixer until smooth. Gradually add cornstarch, then the rest of the ingredients. Beat until smooth. Spread evenly over batter.
Bake at 350 for about 40 min, or until set. Cool in pan on a wire rack.

We let it cool for about 15 min, and ran over to my sister-in-law's to play the game!
Everyone enjoyed them very much, I'm more of a chocolate person (and my husband is not), when I make this again, I'm going to put about 1/2 cup of mini chocolate chips in the cheesecake batter. Yum-Yum!
Enjoy! :)

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