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swirled cream cheese brownies

Whole Wheat Swirled Cheesecake Brownies

Whole wheat brownies with cream cheese swirled throughout. These are slightly healthier than the usual version, but just as satisfying.
Course Dessert
Cuisine American
Keyword brownies, Cheesecake Brownies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12


Cream Cheese Layer

  • 4 oz Neufchatel, softened or 1/3 Less Fat Philly Cream Cheese
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • 1 tablespoon plain yogurt
  • 1/2 teaspoon vanilla extract

Brownie Layer

  • 2/3 cup whole-wheat pastry flour (84 grams)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 2 large egg whites
  • 1 1/4 cups packed light brown sugar (250 grams)
  • 1/4 cup extra light olive oil or canola
  • 1/4 cup strong brewed coffee
  • 2 teaspoons vanilla extract


  • Preheat oven to 350° F. Line an 11x7 inch or a 9 inch square metal pan with non-stick foil or line with regular foil and spray with cooking spray.
  • Mix the cream cheese, sugar (or sweetener), egg, flour, yogurt and vanilla together in a small bowl and set aside.
  • Mix the whole-wheat flour, cocoa and salt in a bowl.
  • In a mixing bowl, beat the egg, egg whites and brown sugar until smooth. Add oil, coffee and vanilla; beat until well blended. Add the dry ingredients and stir or beat just until well blended, stopping once to scrape down the sides.
  • Scrape all but about 3 tablespoons of brownie batter into the prepared pan. Pour the topping as evenly as you can over the top. Drop the reserved brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect (I just skipped this because I wanted more white to show).
  • Bake the brownies until the top is just firm to the touch, about 20 to 25 minutes (mine took 25). Let cool completely in the pan on a wire rack. Chill thoroughly. Lift from pan and cut into 16 squares.