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Want us to put a healthified spin on a favorite recipe of yours?

See how a recipe keeps all its "delicious" with an added "nutritious," earning the title "healthified."

Cream Cheese Brownies

We find this guilty pleasure innocent! The taste is as decadent as the original recipe, but these healthified Cream Cheese Brownies have a lot less fat.

This healthified dessert recipe isn’t quite as decadent as the name implies. With the substitution of reduced-fat cream cheese and a few simple tweaks, we were able to cut both fat and saturated fat by 50%.

Filling:
cream cheese > 1/3-less-fat cream cheese
1 egg > 2 egg whites
1/2 teaspoon vanilla > 1 teaspoon vanilla

Brownies:
2/3 cup vegetable oil > 1/4 cup canola oil or unsweetened applesauce
2 eggs > 4 egg whites
1/2 cup semisweet chocolate chips > 1/4 cup miniature semisweet chocolate chips
added vanilla

Nutritional Highlights

Calories

210 (before)

160 (after)

Total Fat

12 g (before)

6 g (after)

Cholesterol

35 mg (before)

5 mg (after)

Prep Time:15 min

Start to Finish:1 hr 55 min

makes:24 brownies

Filling
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/3 cup sugar
2 egg whites
1 teaspoon vanilla

Brownies
1 box (18.3 oz) Betty Crocker® traditional fudge brownie mix
1/4 cup canola oil or unsweetened applesauce
1/4 cup water
4 egg whites
1 teaspoon vanilla
1/4 cup miniature semisweet chocolate chips

1 Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in remaining filling ingredients until well blended.
2 In large bowl, stir brownie mix, oil, water, 4 egg whites and 1 teaspoon vanilla with spoon until well blended. Spread in pan.
3 Spoon filling mixture over brownie batter in pan. Cut through filling mixture and batter with knife several times for marbled design. Sprinkle with chocolate chips.
4 Bake 28 to 32 minutes or until toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. For 24 brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.

1 Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in remaining filling ingredients until well blended.

2 In large bowl, stir brownie mix, oil, water, 4 egg whites and 1 teaspoon vanilla with spoon until well blended. Spread in pan.

3 Spoon filling mixture over brownie batter in pan. Cut through filling mixture and batter with knife several times for marbled design. Sprinkle with chocolate chips.

4 Bake 28 to 32 minutes or until toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. For 24 brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutritional Information

1 brownie: Calories 160 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 5mg; Sodium 125mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 17g); Protein 2g % Daily Value Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges 1/2 Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices 1 1/2