Brownie Cookie (The Chewy)
INGREDIENTS:
1 pk Low-fat fudge brownie mix;
-15.1 ounce package
2 ts Instant coffee granules
1/2 ts Ground cinnamon
4 oz Carrot baby food
Cooking spray
1/2 c Sugar; divided
2 tb Sugar
4 ts All-purpose flour
1 ts Vanilla extract
8 oz Neufchatel cheese; softened
8 oz Fat-free cream cheese;
-softened
2 lg Egg whites
3 tb Skim milk; divided
2 tb Unsweetened cocoa
Chocolate syrup; optional
Fresh raspberries; optional
1 pk Low-fat fudge brownie mix;
-15.1 ounce package
2 ts Instant coffee granules
1/2 ts Ground cinnamon
4 oz Carrot baby food
Cooking spray
1/2 c Sugar; divided
2 tb Sugar
4 ts All-purpose flour
1 ts Vanilla extract
8 oz Neufchatel cheese; softened
8 oz Fat-free cream cheese;
-softened
2 lg Egg whites
3 tb Skim milk; divided
2 tb Unsweetened cocoa
Chocolate syrup; optional
Fresh raspberries; optional
1. Preheat oven to 425 oF.
2. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 3-inch springform pan coated with cooking spray. Set aside.
3. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat well. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425 oF for 10 minutes. Reduce oven temperature to 250 oF; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.
Yield: 12 servings (serving size: 1 wedge). Created by: Priscilla Yee, Concorci, Calif:
CALORIES 277 (24% from fat); FAT 7.5g (sat 3.8g, mono 2.3g, poly 0.9g); PROTEIN 7.9g; CARB 44.1g; FIBER 1.3g; CHOL 18mg; IRON 1.6mg; SODIUM 338mg; CALCIUM 76mg.
2. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 3-inch springform pan coated with cooking spray. Set aside.
3. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat well. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425 oF for 10 minutes. Reduce oven temperature to 250 oF; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.
Yield: 12 servings (serving size: 1 wedge). Created by: Priscilla Yee, Concorci, Calif:
CALORIES 277 (24% from fat); FAT 7.5g (sat 3.8g, mono 2.3g, poly 0.9g); PROTEIN 7.9g; CARB 44.1g; FIBER 1.3g; CHOL 18mg; IRON 1.6mg; SODIUM 338mg; CALCIUM 76mg.