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Mint Cream Cheese Brownies
1 Cup / 240 mL Sugar
2/3 Cup / 160 mL Watkins
Pure Baking Cocoa
1/3 Cup All-Purpose Flour
1/2 teas. / 2.5 mL Watkins
Baking Powder
4 Egg Whites, lightly beaten
1/4 Cup / 60 mL Watkins
Original Grapeseed Oil
1 teas. / 5 mL Watkins Vanilla
1/2 teas. / 2.5 mL Watkins
Peppermint Extract
Watkins Cooking
Spray
6 oz. / 170 g Nonfat Cream Cheese
3 Tbsp. / 45 mL Sugar
1 Tbsp. / 15 mL All-Purpose Flour
1 Egg White
1/2 teas. / 2.5 mL Watkins Vanilla
1/4 teas. / 1.2 mL Watkins
Peppermint Extract
Combine first 4 ingredients in a large mixing bowl; stir
well. Combine 4 egg whites and next 3 ingredients in a small bowl; add to dry ingredients,
stirring well. Spread batter in an 8-inch / 20-cm square pan coated with cooking spray.
Combine cream cheese and remaining ingredients in a
medium bowl. Beat at low speed of an electric mixer until smooth. Spoon cream cheese
mixture by tablespoonfuls over cocoa mixture. Cut through cream cheese and cocoa mixtures
with a knife to create a marbled effect. Bake at 350°F / 180°C for 22 minutes or until
wooden pick inserted in center comes out almost clean. Let cool in pan on a wire rack. Cut
into bars. Makes 12 brownies.
Nutritional Information Per Serving:
Calories 170, Protein 5g, Carbohydrate 26g, Fat 5g, Sat Fat 0.5g, Cholesterol 3mg, Dietary
Fiber 2g
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