Strawberry-Cream Cheese Brownies

Strawberry-Cream Cheese Brownies: These brownies combine strawberry preserves and cream cheese for a delicious, moist chocolatey treat.

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.

Strawberry-Cream Cheese Brownies

Prep Time: 10 minutes Cook Time: 40 minutes Yield: 16 brownies

Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 16 brownies

  • Ingredients:
  • 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.

Recipe Notes:
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.

Adapted from "Enlightened Chocolate" by Camilla Saulsbury © Cumberland House Publishing 2007

Enlightened Chocolate

Enlightened Chocolate

by Camilla Saulsbury

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.

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.

comments & replies

Wow! This looks delicious! Something I can make for Valentines. Thanks for this!

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