Servings: 16

Weight Watcher Smart Points: 8

Preparation Time: 15 Minutes

Cooking Time: 18 Minutes

Ready In: 33 Minutes

Ingredients

  • ½ cup (118ml) canola
  • 8 ounces (225 grams) cream cheese
  • ½ cup (60 grams) Dutch-process cocoa powder
  • 1 egg
  • 3 large eggs
  • 2 tablespoons unrefined or granulated sugar1
  • 3 tablespoons Irish cream
  • pinch of salt
  • 1 cup + 2 tablespoons (225 grams) sugar

Instructions

  1. Preheat the oven to 350°F (175°C)
  2. Line an 8"x8" pan with parchment paper
  3. This is to make removal of the brownies easier
  4. You can alternatively spray the pan with baking spray.First prepare the cream cheese filling.In a small mixing bowl, beat everything together with an electric hand mixer until well combined.In a large bowl, mix together the sugar and oil
  5. If using unrefined sugar, let the mixture sit for 5 minutes to help dissolve the sugar.Using a wooden spoon, stir in the eggs and Irish cream and mix just until combined.In a medium bowl, mix together the flour, cocoa powder and salt
  6. Add the dry mix to the wet and stir just until there are no more streaks of flour
  7. If you over mix, the brownies will be tough.Pour the batter into the prepared pan and spoon the cream cheese mixture on top of the batter
  8. Using a knife, swirl the cheese mixture into the batter.Bake the brownies for 18-20 minutes minutes or until the middle appears set (it shouldn't jiggle when you tap the pan)
  9. The toothpick test doesn't work here as the toothpick will come out wet (the brownies continue to cook after you remove them from the oven)
  10. Do not bake until the toothpick comes out clean!Let the brownies cool in the pan and then refrigerate for 3 hours or until the cheesecake layer has firmed up.Store in an airtight container and refrigerate up to 5 days.

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