Hungry Girl Cheesecake Brownies |
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Prep Time: 8 Minutes Cook Time: 22 Minutes |
Ready In: 30 Minutes Servings: 16 |
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A twist on the ubiquitous Weight Watcher's brownie recipe Ingredients:
1 (18 ounce) box pillsbury reduced sugar devils food cake mix |
1 (15 ounce) can pumpkin |
6 ounces fat free cream cheese, room temperature |
1/4 cup splenda granular |
1 teaspoon powdered french vanilla fat free non-dairy coffee creamer (see note) |
2 tablespoons warm water (see note) |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 400 degrees. Prepare a 9 X 13 baking pan by coating it with nonstick cooking spray.
2. In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick). Using a spatula, spread batter into pan and set aside. (I sprayed my spatula with PAM to make this a little easier.).
3. Dissolve powdered coffee creamer in the water. Combine softened cream cheese with Splenda, coffee-creamer mixture, and vanilla extract. Mix vigorously until completely blended, smooth and lump-free.
4. Spoon cheesecake mixture over the brownie batter, and use a knife to swirl it into the batter. (Don't worry if your swirl isn't perfect - your brownies will taste delicious no matter what!)
5. Place pan in the oven, and bake for 20 - 25 minutes. Allow to cool, and then cut into 16 pieces.
6. **NOTE** - If you have liquid sugar free/fat free coffee creamer, use 2 tablespoons, omitting the powdered creamer and water.
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