Photo of Cheesecake swirl brownies by WW

Cheesecake swirl brownies

Points® value
Total Time
32 min
10 min
22 min
Black beans in a brownie?! We know. Hear us out. Pureed black beans fade into the background (visually and flavour-wise) when paired with the rich, deep flavour of these double chocolate brownies and help create a dense, moist texture without a lot of extra butter or oil. A cream cheese swirl ups the wow factor on these.


Cooking spray

4 spray(s)


3 large, divided

Canned black beans

15 oz, rinsed and drained


¾ cup(s), divided

Unsweetened cocoa powder

¼ cup(s)

Vegetable oil

¼ cup(s)

Table salt

½ tsp(s)

Baking powder

½ tsp(s)

Vanilla extract

1 tsp(s), divided

Instant espresso powder

¼ tsp(s)

All-purpose flour


Semisweet chocolate chips

½ cup(s), mini

Reduced fat cream cheese

¼ cup(s)


  1. Preheat the oven to 350°F. Spray an 8x8” baking pan with cooking spray. In a small bowl, crack 2 eggs. Separate the third egg, adding the yolk to the bowl, and reserving the white in a separate small bowl.
  2. In a food processor, blend black beans, 2 eggs + 1 yolk, ½ cup sugar, cocoa powder, vegetable oil, salt, baking powder, ½ tsp vanilla, and espresso powder on high until mixture is completely smooth, 2 to 3 minutes, scraping down the sides of the bowl several times. Add flour and mini chips and pulse just to combine.
  3. In a medium bowl, beat together cream cheese and remaining 1/4 cup sugar, remaining ½ tsp vanilla, and reserved egg white until fluffy.
  4. Pour brownie batter into the prepared pan. Spoon cream cheese mixture on top, distributing it evenly in 16 spoonfuls, 4 down by 4 across. Use a sharp knife or toothpick to “pull” the cream cheese mixture through the brownie batter in both directions to create swirls.
  5. Bake until a toothpick inserted in the center comes out clean, about 22 minutes. Cool completely in the pan set on a wire rack, and slice into 16 brownies.
  6. Per serving: 1 brownie