Cheesecake Brownies

light-cheesecake-brownies Yunhee Kim


  • Brownie layer:
  • 5 tablespoons unsalted butter
  • 1/4 cup semisweet chocolate chips
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/4 cups sugar
  • 1 teaspoon instant espresso granules dissolved in 1 tablespoon water
  • 1/2 teaspoon vanilla extract
  • Cheesecake swirl:
  • 1 (8-ounce) package 1/3-less-fat cream cheese, at room temperature
  • 1/2 cup sugar
  • 1 large egg white, lightly beaten


1. Preheat oven to 350°. Coat a 9- x 13-inch baking dish with cooking spray.

2. For brownie layer, combine butter and chocolate chips in a microwave-safe bowl; microwave until nearly melted. Stir.

3. Combine next 4 ingredients (through salt) in a bowl. In a separate bowl, whisk eggs, sugar, espresso mixture, and vanilla. Add chocolate mixture; stir until smooth. Add to dry ingredients; stir. Pour into prepared pan; smooth into even layer.

4. For cheesecake swirl, beat cream cheese, sugar, and egg white with an electric mixer at medium-high speed. Drop by spoonfuls onto brownie layer. Draw tip of a butter knife through brownie layer to swirl.

5. Bake 30 minutes or until a wooden pick comes out slightly damp. Cool in pan. Cut into squares.

    Prep: 20 minutes; Bake: 30 minutes.
  • Yield: Makes 24 brownies (serving size: 1 brownie)

Nutritional Information

Calories per serving: 140
Fat per serving: 6g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2g
Carbohydrate per serving: 21g
Fiber per serving: 1g
Cholesterol per serving: 31mg
Iron per serving: 1mg
Sodium per serving: 84mg
Calcium per serving: 13mg

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