Recipe Week #  6
CHEESECAKE BROWNIES

We all need treats, and these brownies pack antioxidants and fiber!

• 2/3 cup whole meal flour (available in Health Food stores, or use whole wheat)

• ½ cup unsweetened cocoa powder

• 2 eggs

• 1 cup brown sugar

• ¼ cup chocolate chips

• ¼ cup espresso or strong coffee

• ¼ cup canola oil

• 2 teaspoons vanilla extract

Preheat the oven to 350 degrees. Grease a 7 inch by 10 inch baking pan.

To prepare the cheesecake layer: In a small mixing bowl, beat the cream cheese, sugar, egg, flour and yogurt with an electric mixer until creamy. Beat in the vanilla extract and set aside.

To prepare the brownie layer: In a medium bowl, measure the flour, brown sugar, and cocoa powder. Without washing the beaters, beat in the eggs, canola oil, coffee and vanilla extract until just blended. Stir in the chocolate chips.

Spoon about half the brownie mixture into the pan. Carefully pour the cheesecake layer over the top, then dollop the remaining brownie mixture on top. Using the point of a knife, swirl the two batters together. Bake until the brownie is just set, about 25 minutes. Let cool on a rack. Cut into 24 pieces.

Nutritional analysis per piece: 103 calories, 2 grams protein, 13 grams carbohydrates, 5 grams fat (0 grams trans fat), 33 mg. sodium, 1 gram fiber.

Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more recipes, visit our website at: www.cherylwixsonskitchen.org

Lose and Win is sponsored by Healthy Hancock, a coalition of organizations working together to improve the health of residents in Hancock County.