Ingredients:
Cooking spray
1 ( 8 oz) bar Neufchatel cheese, softened
1/3 cup sugar
2 egg whites
1 tsp vanilla extract
1 box (18 oz) fudge brownie mix
1/4 cup canola oil
1/4 cup water
4 egg whites
1 tsp vanilla extract
1/4 cup semi-sweet mini chocolate chips
Directions:
1. Preheat oven to 350° F. Spray bottom only of 13 by 9 inch pan with cooking spray.
In a medium size bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar, the 2 egg whites and 1 tsp vanilla until well blended.
2. In a large bowl, stir brownie mix, oil, water, 4 egg whites and 1 tsp vanilla with spoon until well blended. Spread into pan.
3. Spoon cream cheese mixture over brownie batter in pan. Cut through cheese mixture and batter with knife several times for marbled design. Sprinkle with chocolate chips.
4. Bake 28 to 32 minutes or until toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
5. Cut into 6 by 4 rows. Store covered in refrigerator.
Yield: 24 Brownies
Serving Size: = 1 Brownie
WW Plus+ = 4 Per Brownie
Nutrition Information:
Calories 160, Carbs 22 g, Fiber 0 g, Fat 6g, Protein 2g
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1 ( 8 oz) bar Neufchatel cheese, softened
1/3 cup sugar
2 egg whites
1 tsp vanilla extract
1 box (18 oz) fudge brownie mix
1/4 cup canola oil
1/4 cup water
4 egg whites
1 tsp vanilla extract
1/4 cup semi-sweet mini chocolate chips
Directions:
1. Preheat oven to 350° F. Spray bottom only of 13 by 9 inch pan with cooking spray.
In a medium size bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar, the 2 egg whites and 1 tsp vanilla until well blended.
2. In a large bowl, stir brownie mix, oil, water, 4 egg whites and 1 tsp vanilla with spoon until well blended. Spread into pan.
3. Spoon cream cheese mixture over brownie batter in pan. Cut through cheese mixture and batter with knife several times for marbled design. Sprinkle with chocolate chips.
4. Bake 28 to 32 minutes or until toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
5. Cut into 6 by 4 rows. Store covered in refrigerator.
Yield: 24 Brownies
Serving Size: = 1 Brownie
WW Plus+ = 4 Per Brownie
Nutrition Information:
Calories 160, Carbs 22 g, Fiber 0 g, Fat 6g, Protein 2g
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Deep Dish Pizza Casserole Plus+ 7 Per Serving
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