No Guilt Cheesecake Brownies
Who doesn't like an easy dessert recipe? Try this No-Guilt Cheesecake Brownie recipe and you'll never consider anything else. You'll love the great taste and awesome texture.
Cooking Time30 min
Ingredients
- 1/4 cup semisweet mini chocolate chips
- 6 ounce semisweet chocolate, chopped
- 5/8 cup butter substitute for baking
- 1 tablespoon instant coffee powder
- 12 egg whites
- 2 cup sugar substitute
- 1 cup plus 2 tablespoons white whole-wheat flour
- 1/4 cup unsweetened cocoa powder
- salt, to taste
- 1 teaspoon vanilla
- 2 tablespoon coffee liqueur
- 8 ounce light cream cheese, room temperature
Instructions
- Preheat oven to 350 degrees F. Grease baking pan.
- Combine chocolate, butter, and coffee powder in heavy saucepan. Stir over low heat, until melted and smooth.
- Remove from heat, cool slightly.
- Beat eggs until frothy. Gradually add sugar and beat until mixture is pale yellow and slighly thickened. Stir in flour, cocoa, and salt. Add vanilla, liqueur, and melted chocolate mixture, stir until well blended.
- Beat cream cheese and butter in a large bowl until smooth. Add sugar and beat until fluffy. Beat in eggs, flour, and coffee liqueur. Set aside 1/2 cup brownie batter for topping.
- Pour remaining batter into pan. Carefully spoon cream cheese mixture over batter. Covering completely. Sprinkle chocolate chips evenly over cream cheese layer. Drop rest of batter by teaspoons over cream cheese layer.
- Using a small knife, swirl batter into cream cheese mixture to resemble a marble pattern.
- Bake brownies about 30 mins, or until edges are golden and toothpick inserted into center comes out with some crumbs still attached.
- Cool completely in pan on rack, cut into squares.