Tuesday, August 28, 2012

Peanut Butter Cheesecake Brownies

The original recipe had 755 calories per brownie!  I made some changes to reduce the calorie, fat, and cholesterol content.  Feel free to make it the full fat way...

  • 1 box Sugar Free brownie mix (Pillsbury)
  • 1/2 can Diet Coke
  • 1 8oz tub Fat Free Cream Cheese
  • 1/2 cup (prepared) PB2 (defatted, powdered peanut butter used instead of real peanut butter)
  • 1 10oz can fat free sweetened condensed milk
  • 1/2 bag chocolate chips
  • 2 TBSP Cool Whip Free
  • 5 miniature Reese's peanut butter cups, chopped
  1. Preheat the oven to 350.
  2. Prepare the brownie mix according to package instructions using 1/2 can of diet coke instead of the water, eggs, and oil called for on the box.
  3. Spray an 8x12 pan with cooking spray, and pour in brownie mix.
  4. Blend cream cheese until smooth.  Prepare the pb2 according to the package instructions with water.  Pour the PB2 and the sweetened condensed milk into the mixing bowl and mix thoroughly.
  5. Pour cheesecake mixture over brownie batter (it will blend together some, so feel free to "swirl" it a bit with a knife).
  6. Bake 40-45 minutes.  Cool for 30 minutes on the counter, and then 30 minutes in the refrigerator.
  7. After cooling, place chocolate chips in a bowl and stir in 2 TBSP of Cool Whip FREE.  Microwave at med-high power for 30 seconds at a time, stopping to stir in between, until spreadable.
  8. Spread the melted chocolate over the cheesecake, and then sprinkle with chopped Reese's chunks.
  9. Refrigerate until chocolate solidifies.
Makes 15 brownies.

Nutrition
Calories 261
Fat 7.5g
Sat Fat 3.5g
Cholesterol 6mg
Sodium 226mg
Carbs 49g
Fiber 3g
Sugars 18g
Protein 6g

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