Light brownie with cheesecake

Votes: 2

Time: 1 hour.
Complexity: easily
Quantity: 16 (5 cm) squares

Nutritional value per serving:

Calories 200, total fat 10 G., saturated fats 4 G., proteins 4 G., carbohydrates 27 G., fiber 1 G., cholesterol 30 mg, sodium 180 mg, sugar - G.

A delicious chocolate brownie can be lightened by replacing part of it with a low-calorie cheesecake made with reduced-fat cream cheese. This version also makes the dessert more festive, and the combination of two contrasting flavors is simply stunning. In separate bowls, mix the brownie and cheesecake batters. Pour the brownie into the pan as the first and main layer, then top it with the cheesecake. You can then draw a wooden skewer through both layers to create interesting marble patterns or more delicate designs. Cut the finished brownie into small squares and serve with tea or coffee.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cheesecake

220 g of reduced-fat cream cheese (American Neufchâtel)
1/3 cup sugar
0.5 tsp vanilla extract
1 large egg category CO

Brownie layer

55 g dark chocolate, coarsely chopped
3 tbsp (45 g) butter
2 tbsp. l. rapeseed oil
1 cup flour
0.5 cup cocoa powder
1 teaspoon baking powder
0.5 tsp fine sea salt
A pinch of cayenne pepper
3/4 cup brown sugar
1/4 cup granulated sugar
0.5 cups of low-fat yogurt or kefir
Whites of 2 large eggs, category CO
2 tsp vanilla extract

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Position a rack in the lower third of the oven and preheat the oven to 175°C.
Line an 8x8 inch baking pan with foil, letting it hang over the sides by about an inch. Spray with cooking spray.

Cheesecake. In a medium bowl, beat the cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Stir in the sugar and vanilla and beat for another 1-2 minutes. Beat in the egg.
Brownie. Place the chocolate, butter, and vegetable oil in a small microwave-safe bowl and microwave at 75% power for 30 seconds. Stir and continue heating for another 30 seconds, until completely melted. Alternatively, place the chocolate and butter in a heatproof bowl. Pour 2 cm of water into the saucepan and bring to a gentle simmer. Place the bowl on top, making sure it doesn't touch the water, and stir occasionally until the mixture is melted and smooth.
In a medium bowl, whisk together flour, cocoa powder, salt, and cayenne pepper.
In a large bowl, combine the brown sugar and granulated sugar. Stir in the milk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully combined, forming a thick, glossy batter. Gradually add the flour mixture and mix well.
Set aside 0.5 cups of brownie batter. Spoon the remaining brownie batter into the prepared pan. Top evenly with the cheesecake. Using a large spoon, spoon out the reserved brownie batter in separate spots. Run the handle of a wooden spoon through the two batters to create a swirling pattern.
Bake until the top is set, 40-45 minutes. Cool completely in the pan on a wire rack. Remove the brownies from the pan by pulling the foil, then peel off the foil. Spray a knife with cooking spray and cut the brownies into 2-inch squares.