Skinny Pumpkin Cheesecake Brownies
- Number of Servings: 12
Ingredients
Whole grain, gluten free, low in fat, very low in refined sugar, and high in decadent flavor. Ingredients:FOR BROWNIES1/2 cup old-fashioned rolled oats3/4 cup(175g) low fat plain yogurt *i use homemade yugurt because it's very low cal) 1/4 cup skim milk (or almond milk, coconut milk,soy milk whatever you like)2 egg large whites (about 60 g) - save 1 yolk for cheesecake swirl1 teaspoons vanilla extract1/4 teaspoon salt (about 2 g)1 teaspoon baking powder1/4 cup sweetner (or agave or honey or substitude sugar)40 grams unsweetened cocoa powder ( i used to 1/2 cup but for me it's to much than i reduce in my recipe and finally i love it)FOR Pumpkin Cheesecake Swirl1/4 cup pure pumpkin puree ( about 55 g)2 Tablespoons reduced fat cream cheese, softened1 Tablespoons granulated sugar1 large egg yolk1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg (*option)1/4 teaspoon ground cloves(*option)
Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
Grind the oats in your food processor to produce a powdery flour. If you are not gluten intolerant, you may just use 1/2 cup of whole wheat flour instead of oat flour.
Add the oat flour and the rest of the brownie ingredients into a blender (yes, a blender!). For easier blending, place the liquid ingredients into the blender first. Blend until mixture is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times. Batter will be very thin. *If you like very sweet brownies, add a couple more Tablespoons of maple syrup to the batter.
Pour batter into prepared baking dish. Prepare the pumpkin swirl by beating together pumpkin puree and cream cheese together on high speed until smooth. Add the sugar, egg yolk and all of the spices. Beat until combined and creamy. Drop pumpkin mixture by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
Bake for 22-25 minutes or until brownies begin to pull away from the sides of the pan. I covered my brownies loosely with aluminum foil at the 15 minute mark. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 1 hour, which allowed them to be cut very easily.
Cut into 12 squares. I enjoy mine cold and suggest storing in the refrigerator.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user BAILWAYS.
Grind the oats in your food processor to produce a powdery flour. If you are not gluten intolerant, you may just use 1/2 cup of whole wheat flour instead of oat flour.
Add the oat flour and the rest of the brownie ingredients into a blender (yes, a blender!). For easier blending, place the liquid ingredients into the blender first. Blend until mixture is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times. Batter will be very thin. *If you like very sweet brownies, add a couple more Tablespoons of maple syrup to the batter.
Pour batter into prepared baking dish. Prepare the pumpkin swirl by beating together pumpkin puree and cream cheese together on high speed until smooth. Add the sugar, egg yolk and all of the spices. Beat until combined and creamy. Drop pumpkin mixture by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
Bake for 22-25 minutes or until brownies begin to pull away from the sides of the pan. I covered my brownies loosely with aluminum foil at the 15 minute mark. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 1 hour, which allowed them to be cut very easily.
Cut into 12 squares. I enjoy mine cold and suggest storing in the refrigerator.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user BAILWAYS.
Nutritional Info Amount Per Serving
- Calories: 57.5
- Total Fat: 1.5 g
- Cholesterol: 21.3 mg
- Sodium: 137.2 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.8 g
- Protein: 3.6 g
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