Cream Cheese-Filled Brownies
Updated February 23, 2016 
This tastes like a low-fat Twinkie cupcake. Children and adults devour this dessert. When pouring batter, don’t worry if there’s a swirling pattern — the result will be attractive.
Make ahead: Prepare up to 2 days in advance. Freeze for up to 4 weeks
Makes16 brownies (1 brownie per serving)
Cooking Methodbaking
CostModerate
Total Timeunder 2 hours
Make Ahead RecipeYes
Kid FriendlyYes
OccasionBuffet, Family Get-together
Recipe Coursedessert
Dietary Considerationdiabetic, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Mealbrunch, dinner, tea
Taste and Texturecheesy, chewy, chocolatey, creamy, sweet
Type of Dishchocolate dessert, dessert
Ingredients
- 4 oz (125 g) light cream cheese, softened
- 2 tbsp (25 mL) granulated sugar
- 2 tbsp (25 mL) 2% milk
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) packed brown sugar
- 1/3 cup (75 mL) light sour cream
- ¼ cup (50 mL) vegetable oil
- 1 egg
- 1 egg white
- ¾ cup (175 mL) all-purpose flour
- ½ cup (125 mL) unsweetened cocoa powder
- 1 tsp (5 mL) baking powder
- 8-inch (2 L) square baking dish, sprayed with vegetable spray
Instructions
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Preheat oven to 350°F (180°C).
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Filling: In a food processor or in a bowl with an electric mixer, beat together cream cheese, sugar, milk and vanilla until smooth. Set aside.
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Cake: In a large bowl, whisk together brown sugar, sour cream, oil, whole egg and egg white. In a separate bowl, stir together flour, cocoa and baking powder. Add liquid ingredients to dry, blending just until mixed.
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Pour half the cake batter into prepared pan. Spoon filling on top; spread with a wet knife. Pour remaining batter into pan. Bake for 20 to 25 minutes or until just barely loose at center.
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2008 Barbara Selley, BA RD
