More chocolately yumminess!

When I was younger, I worked at the mall. Yes.  "The Mall," because while my town has 2 malls, only one is really recognized as "the place to shop" anymore. 

I used to treat myself to some really amazing cheesecake brownies once in a while.  They were made at a shop just outside the store I worked in so I couldn't resist the temptation.

Sadly, my husband doesn't share my fondness for these cheesecake brownies.  Or maybe that's a good thing.  Maybe I need to make more--like these!  After all, this is another "healthified" recipe :-)

Cream Cheese Brownies

Filling                      

1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened                                
1/3 cup sugar                                           
2 egg whites                                   
1 teaspoon vanilla

Brownies

1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix                                           
1/4 cup canola oil or unsweetened applesauce                                           
1/4 cup water
4 egg whites
1 teaspoon vanilla
1/4 cup miniature semisweet chocolate chips

Step 1:
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in remaining filling ingredients until well blended.

Step 2:
In large bowl, stir brownie mix, oil, water, 4 egg whites and 1 teaspoon vanilla with spoon until well blended. Spread in pan.

Step 3:
Spoon filling mixture over brownie batter in pan. Cut through filling mixture and batter with knife several times for marbled design. Sprinkle with chocolate chips.

Step 4:
Bake 28 to 32 minutes or until toothpick inserted in brownie 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. For 24 brownies, cut into 6 rows by 4 rows. Store covered in refrigerator. (Ha!  As if storage instructions are needed!)

Cream cheese brownies