Light Cream Cheese Brownies

I created this light recipe to reduce the fat, sugar and calories of regular cream cheese brownies. This recipe uses dark chocolate, although semisweet chocolate can be substituted.

• Ready In: 45 mins
• Serves: 24

Ingredients

• Brownie

• 1 1⁄4 cups flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  cup bittersweet chocolate chips (I use Ghirardelli 60% baking chips)
• 2 1⁄2 tablespoons butter
• 1  teaspoon vanilla
• 3  eggs
• 2  egg whites
• 3⁄4 cup sugar
• 3⁄4 cup Splenda granular
• 3⁄4 cup walnuts, chopped (optional)

• Topping

• 3  ounces  neufchatel cheese, softened
• 1 1⁄2 tablespoons butter, softened
• 1⁄4 cup sugar
• 1⁄4 cup egg substitute
• 1  teaspoon vanilla

Directions

1. Preheat oven to 350 degrees. Grease 9x13 cake pan.
2. For the brownies: Sift together the flour, baking powder and salt. Set aside, reserving 2 Tablespoons for topping.
3. Melt the chocolate, butter and half the vanilla over a double boiler or in the microwave. Let cool to room temperature.
4. Prepare Topping: Cream butter with the light cream cheese, gradually adding the sugar. Blend in egg substitute, the reserved flour mixture (2 Tablespoons) and vanilla. Set aside.
5. Continue preparing brownies: In a large bowl, beat the eggs and egg whites with the sugar and splenda until very light and fluffy.
6. Fold in the chocolate mixture, followed by the flour mixture and nuts, if using.
7. Pour the mixture into prepared pan.
8. Spoon the cream cheese topping in long lines, then using a knife swirl the batters together. Don't over swirl!
9. Bake for 30 minutes (25 if you like them fudgy like I do). Let cool completely before cutting.