Skinny Strawberry Cheesecake Brownies
Cook Time: 34 minutes
Yield: 16 servings
115 calories per square
4 grams of fat
Low-calorie, low-fat brownies with all the richness of a normal brownie and without any weird ingredients.
Ingredients
- 2/3 cup honey
- 1/3 cup unsweetened cocoa powder
- 1/2 cup unbleached white whole-wheat flour*
- 1/4 teaspoon aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 2 tablespoons olive oil
- 1 large egg
- 1 teaspoon vanilla extract
- topping:
- 4 ounces low fat cream cheese, softened
- 2 tablespoons low-fat sour cream
- 1 tablespoon honey
- 1 tablespoon egg whites
- 1/2 cup reduced sugar strawberry preserves (I like Smucker's)
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line an 8 x 8 baking pan with parchment and spray with olive oil.
- Measure the honey into a deep-sided small bowl and microwave on high power 45 seconds.
- Whisk in the cocoa powder and let cool.
- Meanwhile in a small bowl whisk the flour, baking powder, baking soda, and salt together.
- In a separate, large bowl whisk the applesauce, oil, egg, and vanilla together until well combined. Whisk in the cooled honey-cocoa mixture until smooth. Add the flour mixture and stir until all the flour is incorporated.
- Pour the batter into the prepared pan and spread out evenly.
- Add the cream cheese, sour cream, honey and egg whites to a bowl and beat on medium speed 2 minutes until creamy and smooth.
- Drop by the teaspoonful over the brownies then do the same with the preserves. Using a butter knife lightly swirl the cream cheese and preserves together (don't overswirl). Sprinkle the chocolate chips on top.
- Bake 28 - 34 minutes until the middle is set and firm. Cool on wire racks then refrigerate at least an hour (2 or 3 is better) before cutting. Use the parchment to remove the brownies to a cutting board. Slice into 16 squares with a chef's knife, wiping clean after each cut. Store in refrigerator up to 5 days.