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Skinny Cream Cheese Brownies

Prep 15 min
Total 1 hr 55 min
Servings 24

50% less fat • 50% less sat fat • 23% 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. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

Filling

package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened

1/3

cup sugar

egg whites

teaspoon vanilla

Brownies

box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix

1/4

cup canola oil or unsweetened applesauce

1/4

cup water

egg whites

teaspoon vanilla

1/4

cup miniature semisweet chocolate chips

Steps

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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.

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.
To quickly soften the cream cheese, remove wrapper and place in microwavable bowl. Microwave on High for 10 to 15 seconds.
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.
For mocha brownies, stir in 1 teaspoon instant espresso or coffee granules with the brownie mix.