Cream Cheese Brownies

When I fix crappy dinners on Sundays, I feel like I need to compensate with dessert.  I halved the recipe, so I used 1 egg white and 1/8 cup egg substitute in the brownie.  I’m sure that the lack of an egg yolk was the reason the brownies didn’t feel “full fat” – the texture wasn’t perfect.  They were, however, very moist and even my husband, who doesn’t like anything low-fat, liked them a lot.

1/2 cup butter, softened
1 1/2 cups sugar
1 t vanilla extract
2 large egg whites
1 large egg
2/3 c unsweetened cocoa
1/2 c milk
1 1/2 cups AP flour
1/2 t baking powder
1/4 t salt

1 (8 oz block) 1/3 less fat cream cheese
1 T cornstarch
1 t vanilla extract
1 (14 oz) can fat free sweetened condensed milk
1 large egg

Preheat oven to 350.  Spray 9×13 pan with spray.

Beat butter in large bowl until fluffy.  Add sugar and vanilla, beat until well blended. Add egg and egg whites and beat well.

Add cocoa and sweetened condensed milk and beat well.  Add flour, baking powder, salt and stir well.  Spoon into pan.

In different bowl, beat cream cheese until smooth.  Add all other remaning ingredients, beat until smooth.  Spread evenly over brownie batter.

Bake at 350 for 35 minutes or until set.  Cool in pan.

Yield: 36 servings, each with 131 calories, 4.2 g fat, .7 g fiber, 3.2 g protein


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