Cheesecake swirl brownies
6
Points®
Total time: 32 min • Prep: 10 min • Cook: 22 min • Serves: 16 • Difficulty: Easy
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.
Ingredients
Cooking spray
4 spray(s)
Egg
3 large, divided
Canned black beans
15 oz, rinsed and drained
Sugar
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
⅓ cup(s)
Semisweet chocolate chips
½ cup(s), mini
Reduced fat cream cheese
¼ cup(s)
Instructions
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
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