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Super Fudgy Cheesecake Swirl Brownies

Course: Dessert
Cuisine: Universal
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 12 servings
Calories: 69kcal
Author: Lauren
Brownies + cheesecake!! These Super Fudgy Cheesecake Swirl Brownies are the PERFECT combination of rich, fudgy brownie swirled with sweet, creamy cheesecake. You will never believe these brownies are less than 70 calories each! 😱
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Ingredients

Brownies:

  • 3/4 cup all-purpose flour (90g)
  • 1/2 cup dark cocoa powder (60g)
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granular sweetener (96g) I used Swerve
  • 2 Tbsp light butter (28g) melted
  • 1/4 cup egg whites (60g)
  • 1/3 cup plain nonfat Greek yogurt (80g)
  • 1/2 cup sugar-free pancake syrup (120g)
  • 1 tsp pure vanilla extract

Cheesecake Swirl:

  • 2- oz fat free cream cheese* (56g)
  • 2 Tbsp plain nonfat Greek yogurt (30g)
  • 1/4 cup granular sweetener (48g) I used Swerve
  • 1 Tbsp cornstarch (8g)

Instructions

  • Preheat the oven to 325 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.

For the Brownies:

  • In a medium-sized bowl, add all the ingredients. Using a hand or stand mixer, mix to combine.

For the Cheesecake Swirl:

  • Add all the ingredients to a small bowl. Using a hand mixer to combine, mix to combine.

To Assemble:

  • Pour the brownie batter into the prepared baking dish and spread out evenly. Add the cream cheese mixture on top of the brownie batter by the spoonful, so you have 8-10 dollops in different areas of the pan. Use a toothpick or a butter knife to make swirls. You can swirl as much or as little as you would like!
  • Bake for 30 minutes or until the edges are set. The middle will likely still be underdone, but that is okay; the brownies will continue to set in the dish when removed and after sitting in the fridge.
  • Let cool at room temperature, then place in the fridge, covered, for at least 4 hours before slicing and serving.

Notes

These brownies are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.
To make gluten-free: use Bob's Red Mill 1:1: Gluten-Free Baking Flour in place of the all-purpose flour.
*If you use 1/3 reduced fat cream cheese instead of fat-free:
MFP entry: LFF Cheesecake Swirl Brownies with RF
75 Calories 2.1F | 10.1C | 3.8P

Nutrition

Serving: 1brownie (52g) | Calories: 69kcal | Carbohydrates: 10.5g | Protein: 3.9g | Fat: 1.3g | Saturated Fat: 0.2g | Fiber: 1.3g | Sugar: 0.8g