Cream Cheese Swirl Brownies
- 3 large eggs, divided use
- 6 tablespoons reduced-fat butter, softened
- 1 cup sugar, divided
- 3 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup baking cocoa
- 1 package (8 ounces) reduced-fat cream cheese
- Preheat oven to 350u0b0. Separate two eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in the whole egg, one egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside.
- In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl.
- Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.
eggs, butter, sugar, vanilla, allpurpose, baking cocoa, cream cheese
Taken from www.tasteofhome.com/recipes/cream-cheese-swirl-brownies/ (may not work)