Cream Cheese Brownie Hearts

Rich and gooey just got a makeover for a treat that tastes as decadent as the original but has a lot less fat. MORE + LESS -

Filling

package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened

1/3

cup sugar

egg whites

teaspoon vanilla

box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix

1/4

cup canola oil or unsweetened applesauce

1/4

cup water

egg whites

teaspoon vanilla

1/4

cup miniature semisweet chocolate chips

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1

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in remaining filling ingredients until well blended.
2

In large bowl, stir brownie mix, oil, water, 4 egg whites and 1 teaspoon vanilla with spoon until well blended. Spread in pan.
3

Spoon filling mixture over brownie batter in pan. Cut through filling mixture and batter with knife several times for marbled design. Sprinkle with chocolate chips.
4

Bake 28 to 32 minutes or until toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. For 15 brownie hearts, cut with a 2 1/2 inch cookie cutter. Store covered in refrigerator.

After cutting brownie hearts, cut the remaining brownie pieces in cubes. Place cubes in 6 parfait glasses or bowls and serve with fat-free yogurt, if desired.

To quickly soften the cream cheese, remove wrapper and place in microwavable bowl. Microwave on High for 10 to 15 seconds.
Miniature chocolate chips are a great substitute for regular chips. Because they're so small, you can use less but have just as much chocolate flavor.
For mocha brownies, stir in 1 teaspoon instant espresso or coffee granules with the brownie mix.