Martha Jefferson Hospital

Brownies Topped with Fresh Berries

• Preheat the oven to 350 degrees F.  Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.
• Cheesecake topping: In a mixing bowl blend, using an electric mixer, 1 (8-ounce) reduced-fat cream cheese until smooth. Beat in 1/3 cup granulated sugar and ½ teaspoon vanilla extract until smooth. Add 1 egg, and blend in.
• Brownie layer: Place 2 ounces (coarsely chopped) semi-sweet chocolate, 3 tablespoons no-trans-fat margarine and 2 tablespoons canola oil in a small microwave-safe bowl; heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer.
• In another bowl, stir together 1 cup all-purpose flour, ½ cup unsweetened Dutch-process cocoa powder, 1 teaspoon baking powder and a pinch cayenne pepper.
• In a large bowl, stir together ¾ cup brown sugar (or brown sugar substitute) and ¼ cup granulated sugar (or sugar substitute) in a large bowl. Whisk in ½ cup nonfat buttermilk, 2 large egg whites and 2 teaspoons vanilla extract. Add the chocolate mixture and whisk vigorously until the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.
• Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.
• Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares. Serve topped with fresh strawberry slices, raspberries and blueberries.

Read more | Comments (0) | May 21, 2012