Light Cream Cheese Brownies Recipes

CREAM CHEESE BROWNIES

Steps:

• In a small bowl, beat the cream cheese, 1/2 cup sugar and milk until fluffy; set aside. In a large bowl, cream the butter, cocoa mix and remaining sugar until light and fluffy. Beat in eggs and vanilla. Stir in flour and nuts and mix well., Pour half into a greased 13x9-in. baking pan. Spread with the cream cheese mixture. Top with remaining batter. Cut through batter with a knife to swirl the cream cheese. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

CREAM CHEESE-FILLED LIGHT BROWNIES

Steps:

• Preheat the oven to 350°F Spray an 8-inch square baking dish with vegetable spray.
• 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.
• 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.
• 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.

LIGHT CREAM CHEESE BROWNIES

Steps:

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

LIGHTER CHEESECAKE BROWNIES

Steps:

• Position the rack in the lower third of the oven and preheat the oven to 350 degrees F.
• Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.
• Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.
• Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)
• Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.
• Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.
• Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.
• Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.

BUTTERSCOTCH CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking dish.
• Beat cream cheese, 1/3 cup sugar, and 1 egg together in a bowl using an electric mixer until smooth.
• Mix water, cocoa powder, and butter together in a saucepan; heat over medium-low heat until melted, about 5 minutes.
• Combine flour, remaining 2 cups sugar, 2 eggs, sour cream, baking soda, vanilla extract, and salt in a large bowl. Beat chocolate mixture into flour mixture until batter is smooth; spread into the prepared baking dish. Spoon cream mixture over batter and run a knife through the cream cheese mixture to spread into a marbled pattern. Sprinkle butterscotch chips over top.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes.

SKINNY CREAM CHEESE BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in remaining filling ingredients until well blended.
• In large bowl, stir brownie mix, oil, water, 4 egg whites and 1 teaspoon vanilla with spoon until well blended. Spread in pan.
• Spoon filling mixture over brownie batter in pan. Cut through filling mixture and batter with knife several times for marbled design. Sprinkle with chocolate chips.
• Bake 28 to 32 minutes or until toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. For 24 brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.

PHILLY CHEESECAKE BROWNIES

Steps:

• Heat oven to 350 degrees F.
• Mix brownie mix, applesauce, 2 egg whites and water until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese spread, sugar, flour and remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife.
• Bake 28 to 30 minutes or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.

CREAM CHEESE BOXED BROWNIES RECIPE BY TASTY

Steps:

• In a small bowl mix the cream cheese filling ingredients.
• Pour the cream cheese mixture onto brownie batter and swirl into batter with a knife.
• Bake according to package and serve.
• Enjoy!

CHEWY CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and the chocolate mixture. Gradually add flour to chocolate mixture (batter will be thick). Stir in nuts if desired. , Spread half of the batter evenly into a greased 13x9-in. baking pan; set aside. , In a small bowl, beat filling ingredients until blended. Gently spread over batter. Spoon remaining batter over filling; spread to cover., Bake 45-50 minutes or until filling is set. Cool on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers.,

CREAM-CHEESE BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk 1 cup flour, cocoa, baking powder, and salt; set aside.
• Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add 1 1/4 cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add flour and cocoa mixture; mix just until moistened (do not overmix).
• Prepare cream-cheese mixture: Whisk cream cheese with 2 tablespoons room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour. Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.