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Skinny Cream Cheese Brownies

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  • Prep 15 min
  • Total 1 hr 55 min
  • Servings 24
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47% less fat • 60% less sat fat • 5% fewer calories than the original recipe. Rich and gooey just got a makeover for a treat that tastes as decadent as the original but has a lot less fat.
Updated Jun 3, 2019
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  • 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1/3 cup sugar
  • 2 egg whites
  • 1 teaspoon vanilla



  • 1
    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.
  • 2
    In large bowl, stir brownie mix, oil, water, 4 egg whites and 1 teaspoon vanilla with spoon until well blended. Spread in pan.
  • 3
    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.
  • 4
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To quickly soften the cream cheese, remove wrapper and place in microwavable bowl. Microwave on High for 10 to 15 seconds.
  • tip 2
    Miniature chocolate chips are a great substitute for regular chips. Because they're so small, you can use less but have just as much chocolate flavor.
  • tip 3
    For mocha brownies, stir in 1 teaspoon instant espresso or coffee granules with the brownie mix.


Nutrition Facts are not available for this recipe
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