Ingredients

The following ingredients have 16 Servings
  • 4 oz reduced-fat cream cheese (softened)
  • 2 teaspoons all-purpose flour
  • 1-1/4 cups sugar (divided use)
  • 1-1/2 teaspoons vanilla extract (divided use)
  • 3 large egg whites (divided use)
  • 3/4 cup whole wheat pastry flour (or all-purpose flour)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup unsweetened cocoa powder (not Dutch process)
  • 1/4 cup unsalted butter (melted)
  • 1 tablespoon water
  • 1 large egg
  • 1/4 cup seedless strawberry (or raspberry preserves)

Instruction

  • Preheat oven to 350°. Spray the bottom only of an 8-inch baking pan with nonstick cooking spray.
  • In a medium bowl, beat the cream cheese, all-purpose flour, 1/4 cup sugar, 1/2 teaspoon vanilla and 1 egg white with an electric mixer set at medium speed until blended and smooth; set filling aside.
  • In a medium bowl, whisk the whole wheat pastry flour, baking powder, baking soda and salt. In another medium bowl, whisk the cocoa powder, melted butter, water, egg, remaining 1 teaspoon vanilla, remaining 2 egg whites and remaining 1 cup sugar until well blended. Add to the flour mixture, stirring just until moistened.
  • Spread two-thirds of batter in bottom of prepared pan. Pour cream cheese filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.
  • Bake 38-40 minutes or until a wooden pick inserted in the center comes out almost clean (be careful not to overbake; brownies will continue to set as they cool). Transfer pan to wire rack. Cool completely.