Cream Cheese Brownies

So I was in the mood to make brownies while I was studying for the internal medicine board. So I took this Cooking Light Cream Cheese Brownie recipe over to my friend's apartment to be used as a study break. Here are our results. : )




Brownies:
1/2 cup butter, softened
1 1/2 cup sugar
1 teaspoon vanilla extract
2 large egg whites
1 large egg
2/3 cup unsweetened cocoa
1/2 cup fat free milk
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Topping:
1 (8 ounce) block 1/3-less-fat cream cheese
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 (14 ounce) can fat-free sweetened condensed milk
1 large egg

1. Preheat oven to 350
2. To prepare brownies, coat bottom of a 13 x 9 inch baking pan with cooking spray (do not coat sides)
3. Place butter in a large bowl; beat with a mixer at medium speed until fluffy. Add sugar and 1 teaspoon vanilla; beat until well blended (about 5 minutes). Add egg whites and 1 egg, 1 at a time, beating well after each addition. Add cocoa and 1/2 cup milk; beat well (mixture will appear curdled). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with a whisk. Add to cocoa mixture; beat at low speed just until blended. Spoon batter into prepared pan.
4. To prepare topping, place cream cheese in a large bowl and beat with a mixer at medium speed until smooth. Gradually add cornstarch and remaining 3 ingredients; beat until smooth. Spread evenly over batter. Bake at 350 for 35 minutes or until set. Cool in pan on a wire rack. Cut into 36 bars. Yield: 3 dozen (serving size: 1 brownie)

Calories: 131 (29% from fat)