Skinny Cream Cheese Brownies

Prep 15 min
Total 1 hr 55 min
Servings 24

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.

By Betty Crocker Kitchens

Updated June 3, 2019

Make with

Betty Crocker Premium Brownie Mix

Ingredients

Filling

1

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

cup sugar
2

egg whites
1

teaspoon vanilla

Brownies

1

box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
1/4

cup canola oil or unsweetened applesauce
1/4

cup water
4

egg whites
1

teaspoon vanilla
1/4

cup miniature semisweet chocolate chips

Steps

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.

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.