Cream Cheese Brownies

I’ll be sharing some of my favorite cookbook titles with you in the months to come and I’ll include a recipe or two from each one. I’ll also be sharing some updated healthy ways to prepare some of the classics. Starting with the Philadelphia Brand Cream Cheese Cookbook by Kraft from 1988. Because who doesn’t love cream cheese? This is actually Hubby’s cookbook, given to him by his mother on Father’s Day 1989. Mom was an avid collector of cookbooks and other kitchen paraphernalia. She passed this love on to many around her. This book has many tasty treats. Our favorite is Marble Squares, which are brownies topped with cream cheese.

Marble Squares

• 1/2 cup Parkay Margarine
• 3/4 cup water
• 1 1/2 1-ounce squares unsweetened chocolate
• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/2 cup sour cream
• 1 8-ounce package Philadelphia Brand Cream Cheese, softened
• 1/3 cup sugar
• 1 egg
• 1 6-ounce package semi-sweet chocolate pieces

Combine margarine, water and chocolate in saucepan; bring to boil. Remove from heat. Stir in combined flour, sugar, baking soda and salt. Add eggs and sour cream; mix well. Pour into greased and floured 15 x 10 x 1-inch jelly roll pan.

Combine cream cheese and sugar, mixing until well blended. Blend in egg. Spoon over chocolate batter. Cut through batter with knife several times for marble effect. Sprinkle with chocolate pieces. Bake at 375 , 25 to 30 minutes or until wooden pick inserted in center comes out clean. Approximately 2 dozen.

 

The updated version comes from Delicious Ways To Control Diabetes Cookbook. See their Fudgy Cream Cheese Brownies pictured on the cover. Again, one of many great recipes from this 2001 Oxmoor House cookbook.

Fudgy Cream Cheese Brownies

• 3/4 cup sugar
• 1/4 cup plus 2 tablespoons reduced-calorie stick margarine, softened
• 1 large egg
• 1 large egg white
• 1 tablespoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa
• Cooking spray
• 1 (8-ounce) block 1/3 less fat cream cheese
• 1/4 cup granulated sugar substitute
• 3 tablespoons 1% low-fat milk

Beat sugar and margarine at medium speed of a mixer until light and fluffy. Add egg, egg white, and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into a 8-inch square pan coated with cooking spray; set aside.

Beat cream cheese and sugar substitute at high speed of mixer until smooth. Add milk; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knife to create a marbled effect.

Bake at 350 for 30 minutes or until done. Cool completely in pan on a wire rack. Cut into squares. Yield 16 brownies.

Per brownie: Calories 127, Fat 6.7g (sat.2.8g), Carbohydrate 14.1g, Cholesterol 25mg, Sodium 107mg, Exchanges 1 Starch, 1 Fat.

Comments

[Samantha]

Hi, we just moved in and i cant find that cookbook ANYWHERE! And ive been dying to make the chocolate vanilla marble cheesecake, if you could PLEASE email me the recipe i would VERY VERY greatly appreciate it!!

Thank you so much!
Sam

Email @ sammahz@hotmail.com

[Samantha]

BTW! I meant to say the Kraft Philadelphia Cream Cheese Cookbook.
thanks again!

Sam

[Samantha]

Yea, i didnt want the brownie recipe, i wanted the chocolate marble cheesecake recipe.