These brownies are fudgy, dense and loaded with chocolate-y goodness. Yeah, you'll probably want to lick the spoon and the spatula.
Though it's hard to wait the four hours of refrigeration, I strongly recommend that you do. The flavors blend perfectly and you have some amazing brownies on your hands. But, since they're healthy, go ahead and have a few! Besides, it's the weekend! :)
Dark Chocolate Drizzled Strawberry Cheesecake Brownies
Yield: 16 bars
Ingredients
- For the Brownies
- 1/2 C whole wheat pastry flour or all-purpose flour
- 1/2 C granulated sugar substitute
- 1/2 C sugar
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 C unsweetened baking cocoa
- 1/2 C plain Greek yogurt
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp non-fat milk
- For the Cheesecake
- 8 oz 1/3 of the fat neufchatel cheese
- 2 eggs
- 1/2 C sugar
- 1/2 tbsp vanilla extract
- 1 C non-fat sour cream or plain Greek yogurt
- 3/4 C chopped strawberries
- 1/3 C dark chocolate chips
Directions
- Preheat oven to 350. Spray an 8x8 baking pan with non-stick cooking spray.
- In a medium-sized bowl, combine the flour, sugar substitute, sugar, salt, baking soda, baking powder, and cocoa. In a small bowl, stir together the yogurt, egg, vanilla extract, and milk until well blended. Add wet ingredients to dry ingredients. Stir until combined.
- Pour brownie batter into pan. Bake for 10 minutes or until edges are done and center is not yet set.
- While brownies are baking, beat together the neufchatel cheese, eggs, and sugar until creamy. Slowly beat in the vanilla and sour cream/yogurt until smooth. Gently fold in strawberries with a spatula.
- Reduce heat to 325. Pour cheesecake batter over brownie base. Bake for 40-50 minutes or until center is almost set. Cool on wire rack. Refrigerate for 4 hours or overnight.
- Before serving, melt dark chocolate according to package. Drizzle over top of cheesecake. Devour. ;)
