And I do believe this takes us to recipe #4 for the month. I've already made it to a benchmark in my
Eleven for 2011! Today I was menu planning for the week and every time we sit down to dinner my dad says "Well, this was good, now what is for dessert?" Nine out of ten times I haven't been making a dessert because let's face it- dessert is not always WW friendly. At least not desserts that my dad and Tim would care for (sugar free, taste free). But, today looking through my handy tasteofhome cookbook from Mom S. I got the idea to make these 4pt treats. I present to you...
Cream Cheese Swirl Brownies!
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| The pan! I wish I had swirled them a little more but it was very thick. |
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| My brownie. I wish I had vanilla ice cream... |
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| Cannot believe this was only 4 WW pts! <3 |
Ingredients
- 3 eggs
- 6 tablespoons butter, softened
- 1 cup sugar, divided
- 3 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup HERSHEY®’S Cocoa
- 1 package (8 ounces) reduced-fat cream cheese
Directions
- 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 at 350° for 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack. Yield: 1 dozen.
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