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 -

Ingredients

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.

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.
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.