Ingredients
| 1 pkg. (15-1/8 oz.) | low-fat fudge brownie mix | | 2 tsp. | instant coffee granules | | 1/2 tsp. | ground cinnamon | | 4 parts | carrot baby food | | Cooking spray | | 1/2 cup | sugar, divided | | 2 tbsp. | sugar | | 1-1/3 tbsp. | all-purpose flour | | 1 tsp. | vanilla extract | | 8 oz. | neufchatel cheese, softened | | 8 oz. | fat-free cream cheese, softened | | 2 | lg. egg whites | | 3 tbsp. | skim milk, divided | | 2 tbsp. | unsweetened cocoa | | Chocolate syrup (optional) | | Fresh raspberries (optional) |
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Instructions
Preheat oven to 425°F. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1-inch up sides of a 3-inch springform pan coated with cooking spray. Set aside.
Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat well. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoamixture into prepared crust. Swirl together using the tip of a knife. Bake at 425°F for 10 minutes. Reduce oven temperature to 250°F; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.
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