Cream Cheese-Filled Light Brownies

The layer of cream cheese combined with the chocolate brownies makes them decadent. And you don't have to feel guilty eating them - they are light!! A winning recipe from Rose Reisman.

• Ready In: 40 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• Filling

• 4  ounces light cream cheese, softened
• 2  tablespoons granulated sugar
• 2  tablespoons low-fat milk
• 1  teaspoon vanilla extract

• Cake

• 1  cup  packed brown sugar
• 1⁄3 cup low-fat sour cream
• 1⁄4 cup  vegetable oil
• 1  large egg
• 1  large  egg white
• 3⁄4 cup all-purpose flour
• 1⁄2 cup  unsweetened cocoa powder
• 1  teaspoon baking powder

Directions

1. Preheat the oven to 350°F Spray an 8-inch square baking dish with vegetable spray.
2. Make filling: in a food processor or bowl with an electric mixer, beat together the cream cheese, sugar, milk and vanilla until the mixture is smooth. Set it aside.
3. Make the cake: in a large bowl, mix together brown sugar, sour cream, oil, whole egg and egg white. In a separate bowl, stir together flour, cocoa and baking powder. Add the liquid ingredients to the dry ingredients, blending just until everything is mixed.
4. Pour half the cake batter into a prepared dish. Spoon the filling on top; spread it with a wet knife. Pour the remaining batter into the pan. Bake for 20 to 25 minutes or until it is just barey loose in the centre.