Strawberry-Cream Cheese Brownies
This recipe comes from Camilla Saulsbury's Enlightened Chocolate, a fantastic cookbook filled with unique and delightful ways to use cocoa in sweet and savory dishes. Though the original recipe calls for raspberry preserves, we thought strawberry would be a good choice, too. Either way, these brownies are moist and delicious! The addition of cream cheese lends the brownies a hint of creaminess and allows you to marble the tops for a picture-perfect result.
- 4 oz reduced-fat cream cheese, softened
- 2 teaspoons all-purpose flour
- 1-1/4 cups sugar, divided use
- 1-1/2 teaspoons vanilla extract, divided use
- 3 large egg whites, divided use
- 3/4 cup whole wheat pastry flour (or all-purpose flour)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2/3 cup unsweetened cocoa powder (not Dutch process)
- 1/4 cup unsalted butter, melted
- 1 tablespoon water
- 1 large egg
- 1/4 cup seedless strawberry (or raspberry) preserves
Preheat oven to 350°. Spray the bottom only of an 8-inch baking pan with nonstick cooking spray.
In a medium bowl, beat the cream cheese, all-purpose flour, 1/4 cup sugar, 1/2 teaspoon vanilla and 1 egg white with an electric mixer set at medium speed until blended and smooth; set filling aside.
In a medium bowl, whisk the whole wheat pastry flour, baking powder, baking soda and salt. In another medium bowl, whisk the cocoa powder, melted butter, water, egg, remaining 1 teaspoon vanilla, remaining 2 egg whites and remaining 1 cup sugar until well blended. Add to the flour mixture, stirring just until moistened.
Spread two-thirds of batter in bottom of prepared pan. Pour cream cheese filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.
Bake 38-40 minutes or until a wooden pick inserted in the center comes out almost clean (be careful not to overbake; brownies will continue to set as they cool). Transfer pan to wire rack. Cool completely.
Makes 16 brownies
If you don't keep whole wheat pastry flour in the pantry, don't be afraid to substitute all-purpose flour instead. We tested the brownies using only all-purpose flour, and they turned out perfectly.
by Camilla Saulsbury
Hardcover & Digital (256 pages) | Find on Amazon
Camilla Saulsbury's Enlightened Chocolate: More Than 200 Decadently Light, Lowfat and Inspired Recipes Using Dark Chocolate and Unsweetened Cocoa Powder is a collection of recipes that incorporate heart-healthy, unsweetened cocoa powder and antioxidant-rich dark chocolate into baked goods, savory dishes and everything in between.
The book is divided into five chapters: Chocolate, Morning to Noon; Chocolate Cookies & Other Petite Treats; Let Them Eat (Chocolate!) Cake; Chocolate Dessert Decadence; and Savory Chocolate. It also includes low-cal and low-fat recipes and a guide to online chocolate and cocoa powder resources.
Though the sweet recipes (like these brownies) are all fantastic, the savory recipes are particularly interesting.
Saulsbury adds just a hint of cocoa or dark chocolate to recipes like Slow-Cooked Char Siu Pork Roast or Tejas Meatloaf for depth and complexity of flavor.
If you're a chocoholic but would like to find some less fattening ways to keep it in your diet, Enlightened Chocolate is a wonderful choice.