Mint Cream Cheese Brownies

By Hester

Watkins Recipe of the Month October 2012

Ingredients

• Ingredients
• 1 cup/240 mL sugar
• 2/3 cup/160 mL Baking Cocoa
• 1/3 cup all-purpose flour
• 1/2 tsp/2.5 mL Baking Powder
• 4 egg whites, lightly beaten
• 1/4 cup/60 mL Original Grapeseed Oil
• 1 tsp/5 mL Original Double Strength Vanilla Extract
• 1/2 tsp/2.5 mL Pure Peppermint Extract, 59 mL
• 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 tsp/2.5 mL Original Double Strength Vanilla Extract
• 1/4 tsp/1.2 mL Pure Peppermint Extract, 59 mL

Details

Servings 12
Adapted from watkinsonline.com

Preparation

Step 1

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.