Hg's Swirls Gone Wild Cheesecake Brownies - Ww Points = 3 Recipe #328622
This was a featured recipe today in an email from Hungry Girl: Brownie Points!
Armed with our trusty can of pumpkin and a few more slick tricks, we set out to create a guilt-free version of the double whammy that is the cheesecake brownie. And we achieved success in under 6 hours (not record time, but impressive nonetheless). Read on for the fudgy 411! Serving Size: 1 brownie
Calories: 133
Fat: 2g
Sodium: 312mg
Carbs: 29g
Fiber: 1.5g
Sugars: 8g
Protein: 3g
POINTS® value 3*
by senseicheryl
30 min | 10 min prep
SERVES 16 , 16 brownies
- 1 (18 1/4 ounce) box reduced sugar devils food cake mix, Pillsbury Moist Supreme
- 15 ounces pumpkin
- 6 ounces fat free cream cheese, room temperature
- 1/4 cup Splenda granular, Splenda No Calorie Sweetener (granulated)
- 1 teaspoon fat free Coffee-mate (or Sugar Free French Vanilla powdered creamer, dissolved in 2 tbsp. warm water)
- 1/4 teaspoon vanilla extract
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick). Spread batter into a large baking pan (about 9" X 13") sprayed with nonstick spray, and set aside.
- Combine softened cream cheese with Splenda, Coffee-mate mixture, and vanilla extract. Using a whisk, mix vigorously until completely blended, smooth and lump-free. Spoon cheesecake mixture over the brownie batter, and use a knife to swirl it inches (Don't worry if your swirl isn't perfect -- your brownies will taste delicious no matter what!) Place pan in the oven, and bake for 20 - 25 minutes.
- Allow to cool, and then cut into 16 pieces.
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5 stars