Ingredients
- 4 ounces reduced-fat cream cheese
- 1 cup plus 2 tablespoons sugar
- ½ teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- ¾ cup whole wheat pastry flour
- ½ cup cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ cup canola oil
- 6 ounces best-quality semisweet chocolate, finely chopped
- ½ cup low-fat buttermilk
- ½ cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
Instructions
Makes: 16 (2-inch square) brownies
Method: Indirect baking
Equipment: convEGGtor, 8-inch square baking pan
- Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C. Spray an 8-inch square baking pan with nonstick cooking spray.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, 2 tablespoons of sugar, and vanilla, stirring until creamy and smooth.
- Separate one of the eggs, reserving the white for later use. Add the yolk to the cream cheese mixture, stir to combine, and set aside.
- In a small bowl, whisk together the flour, cocoa, baking powder, and salt. Set aside.
- In a medium saucepan, heat the oil and chocolate over medium heat, whisking until the chocolate is melted. Whisk in the sugar and stir until melted.
- Add the buttermilk, applesauce, and vanilla. Remove from the heat. Add the remaining whole egg and the reserved egg white, whisking constantly to prevent curdling.
- Add the reserved flour mixture, mixing until just combined. Transfer the brownie batter to the prepared pan.
- Using a tablespoon, drop 9 dollops of the cream cheese mixture on top of the brownie batter. Draw the tip of a sharp knife or skewer through the two batters in a criss-cross fashion to create a swirled effect.
- Bake the brownies until the top is just firm to the touch, about 40 minutes. Let cool completely in the pan on a wire rack.
- Coat a serrated knife with nonstick cooking spray and cut into 16 squares.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Per Serving):
Calories: 199 | Fat: 9g | Carbs: 27g | Fiber: 2g | Protein: 3g
