- 1/2 cup unsweetened applesauce (to replace oil)
- 1/2 cup sugar substitute (like Splenda or Stevia)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup whole wheat or all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 egg
For the Cheesecake Layer:
- 1/2 cup fat-free cream cheese, softened
- 1/4 cup fat-free Greek yogurt
- 1 egg white
- 1 tbsp sugar substitute (like Splenda or Stevia)
- 1/2 tsp vanilla extract
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking pan or line it with parchment paper.
- Prepare the Brownie Batter:
- In a medium bowl, whisk together the applesauce, sugar substitute, cocoa powder, flour, baking powder, salt, vanilla extract, and egg. Stir until fully combined.
- Prepare the Cheesecake Mixture:
- In a separate small bowl, beat the softened cream cheese, Greek yogurt, egg white, sugar substitute, and vanilla extract until smooth and creamy.
- Assemble the Brownies:
- Pour the brownie batter into the prepared baking pan and spread evenly.
- Drop spoonfuls of the cheesecake mixture on top of the brownie batter. Use a knife or toothpick to swirl the cheesecake mixture into the brownie batter, creating a marbled effect.
- Bake:
- Bake for 20-25 minutes, or until the brownies are set and a toothpick comes out clean from the center.
- Let the brownies cool completely in the pan before cutting into 16 squares.