For the Brownie Base 2 tablespoons oil 6 tablespoons non fat sour cream 1/4 cup water 2 eggs or egg substitute to equal 2 eggs 1 box brownie mix (1 lb. 6.5 ounces) with chocolate syrup pouch
For the Cream Cheese Base 1 - eight ounce package of low fat cream cheese, room temperature 8 ounces firm silken tofu, (3/4 of a 12 ounce block), room temperature 1/2 cup sugar 2 eggs or egg substitute to equal 2 eggs 2 tablespoons of flour 1/2 teaspoon almond extract ( if omitting the amaretto liqueur, increase to 1 1/2 tsp.) 2 tablespoons amaretto liqueur
For the Topping 1/3 cup mini chocolate chips
1) Preheat oven to 350 degrees. 2) Blend together oil, sour cream, eggs, and water. Pour this over the brownie mix and beat on low speed until well blended. Add syrup pouch and blend. Spray a 9 x 13 glass baking dish with vegetable spray. Spread the brownie base in the dish. 3) Beat on high speed the cream cheese and tofu until blended. It will appear lumpy. Add one egg at a time, beating until blended. Add the sugar, blend. Add flour, beat until smooth. Add flavoring and liqueur, and beat until blended. Pour cream cheese mixture over the brownie base. 4) Using a tablespoon, mix the brownie base and cream cheese base together making a swirling pattern in the pan. 5) Sprinkle mini chocolate chips on top. Bake for approximately 20 to 30 minutes. Insert knife in center, knife will come out almost clean( a little sticky) when the brownies are done. Do not over bake.
Cherree K. Adams - Chef's Market Catering and Oklahoma Methodist Manor
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