Cherry Cheesecake Brownies Serves 18 (serving size: 1 bar)
INGREDIENTS
•
Technique tip: Adding just a bit of flour and baking powder to the cheesecake batter gives it a lighter texture so that it doesn’t sink underneath the brownie batter while it bakes. Cherry liqueur amps up the flavor of the cherries, but you can sub
•
1/2 cup chopped dried tart cherries
•
1 tablespoon cherry liqueur (such as kirschwasser)
•
1 cup sugar, divided
•
3 ounces 1/3-less-fat cream cheese
•
2 ounces fat-free cream cheese
•
1 tablespoon all-purpose flour
•
3/4 teaspoon vanilla extract, divided
•
5/8 teaspoon baking powder, divided
•
Dash of salt
•
1 large egg, lightly beaten
•
Baking spray with flour
•
3 ounces bittersweet chocolate, finely chopped
•
1 ounce unsweetened chocolate, finely chopped
•
3 tablespoons unsalted butter, diced
•
2 tablespoons canola oil
•
2 large egg whites
•
1 large egg
•
3.9 ounces all-purpose flour (about 3/4 cup)
•
1/8 teaspoon salt
ADVERTISEMENT