Thursday, May 04, 2006

Cream Cheese Brownies

Today was our last social work class, ever! We had a big party with food and stuff. I made these brownies from Cooking Light. Everyone loved them! I only have two squares left over. I thought they were okay but I was a bit disappointed. They were much too cakey for my taste, and I was a little bit unimpressed by the cream cheese layer. I probably won't make these again, but a lot of people in my class requested the recipe so I'm sure they will make it.

Cream Cheese Brownies
Brownies:
Cooking spray
1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
2 large egg whites
1 large egg
2/3 cup unsweetened cocoa
1/2 cup fat-free milk
1 1/2 cups all-purpose flour (6 3/4 ounces)
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping:
1 (8-ounce) block 1/3-less-fat cream cheese
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 (14-ounce) can fat-free sweetened condensed milk
1 large egg

Preheat oven to 350°.

Coat bottom of a 13 x 9-inch baking pan with cooking spray.

To prepare batter, place butter in a large bowl; beat with a mixer at medium speed until fluffy. Add sugar and 1 teaspoon vanilla; beat until well blended (about 5 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Add cocoa and fat-free milk; beat well (mixture will appear curdled). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with a whisk. Add to cocoa mixture; beat at low speed just until blended. Spoon batter into prepared pan.

To prepare topping, place cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Gradually add cornstarch and remaining ingredients; beat until smooth. Spread evenly over batter. Bake at 350° for 35 minutes or until set. Cool in pan on a wire rack.

Yield: 3 dozen (I only got 2 dozen out of it)

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