Light Cream Cheese Brownies

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup bittersweet chocolate chips (i use ghirardelli 60% baking chips)
• 2 1/2 tablespoons butter
• 1 teaspoon vanilla
• 3 eggs
• 2 egg whites
• 3/4 cup sugar
• 3/4 cup splenda granular
• 3/4 cup walnuts, chopped (optional)
• 3 ounces neufchatel cheese, softened
• 1 1/2 tablespoons butter, softened
• 1/4 cup sugar
• 1/4 cup egg substitute
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 350 degrees. grease 9x13 cake pan.
• 2 for the brownies: sift together the flour, baking powder and salt. set aside, reserving 2 tablespoons for topping.
• 3 melt the chocolate, butter and half the vanilla over a double boiler or in the microwave. let cool to room temperature.
• 4 prepare topping: cream butter with the light cream cheese, gradually adding the sugar. blend in egg substitute, the reserved flour mixture (2 tablespoons) and vanilla. set aside.
• 5 continue preparing brownies: in a large bowl, beat the eggs and egg whites with the sugar and splenda until very light and fluffy.
• 6 fold in the chocolate mixture, followed by the flour mixture and nuts, if using.
• 7 pour the mixture into prepared pan.
• 8 spoon the cream cheese topping in long lines, then using a knife swirl the batters together. don't over swirl!
• 9 bake for 30 minutes (25 if you like them fudgy like i do). let cool completely before cutting.