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Skinny Cheesecake Brownie Bites

Amazingly moist and fudgy brownies bites with a cheesecake topping and NO BUTTER!! A light way to enjoy chocolate brownies!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 16

Ingredients

  • For the brownie batter:
  • 1/3 cup light brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 cup unsweetened applesauce
  • 2 tbsp olive oil
  • 1/2 tsp vanilla extract, or vanilla bean paste if you have it
  • 1/3 cup cocoa powder
  • 1/2 cup plain flour
  • 1/4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • For the cheesecake layer:
  • 4 oz light cream cheese
  • 2 tbsp light brown sugar
  • 1/2 tsp vanilla extract
  • 1 egg yolk

Instructions

  • Preheat the oven to 180C/350F and grease 16 holes of a mini muffin tin either with butter or PAM (I used Wilton Bake Easy).
  • Place the sugars, egg, applesauce, oil and vanilla extract into a large bowl and whisk until combined. Don't be tempted to beat until smooth otherwise they will turn out rubbery!
  • Add in the cocoa powder, flour, baking powder and bicarb and whisk until just combined.
  • Leave to one side whilst you make the cheesecake layer: Place all cheesecake ingredients into a medium sized bowl and beat with a hand mixer until smooth and light, about 1 minute on mediu, speed.
  • Place around 1tbsp of brownie batter in each greased muffin hole, you want them about 3/4 full.
  • Divide the cheesecake batter between the brownies, around 1tsp per brownie bite.
  • Take a toothpick or skewer and swirl the cheesecake batter into the brownie batter slightly.
  • Place in the oven for 12-15 minutes (mine took 12) until risen and an inserted skewer into the centre comes out clean.
  • Leave to cool in the tin for at least 20 minutes before transferring to a wire rack to cool completely.
  • Once cool, brownie bites will keep in an airtight container, at room temperature, for 3 days.

Notes

Recipe from: http://www.becauseilikechocolate.com/2013/09/lowfat-cheesecake-brownie-bites.html#.UjpUXBbvyAI