Ingredients:
1 bar cream cheese
1 Tablespoon butter
1 Tablespoon Splenda (the cup for cup for sugar kind, not the packets)
1 box low carb brownie mix (I used the Trader Joe's kind.)
Utensils:
Use 1 nonstick round cake pan. I used a two-part cake pan -- the kind that you can take off the bottom. It wasn't non-stick.
Directions:
Spray bottom and sides of pan with non-stick spray (I used olive oil spray from Trader Joe's)
Make brownie mix according to directions
Melt butter and cream cheese together on low (these two will just melt and they won't blend)
Pour in 1 Tablespoon Splenda -- mix well
Pour brownie mixture in brownie pan
Take a knife and make a s-shaped well(s) and pour cream cheese mixture on top of the brownie mixture. Don't touch the sides of the pan.
Bake in oven for 30 minutes at 350. The cream cheese mixture doesn't have to brown. If you stick a toothpick in, the brownie portion should come out clean. The cream cheese portion doesn't have to.
Let brownie cool slightly. Take knife and run around the edge of the pan to break the seal. If you have a two part cake pan, put bottom of brownie on a plate, lift the side pan, and then run a knife around the edge of the bottom part of the pan (now on the top) that is still attached to the brownie to loosen. (I really recommend a two-part cake pan for this. If you have a good non-stick, then that may work too.)
This is a "lower calorie" version of this recipe. And click here for low carb brownies from scratch.
Comments