These light cheesecake brownies get their rich taste from reduced-fat cream cheese, reduced-fat sour cream, and unsweetened cocoa powder. To make the cookie crust, after grinding the chocolate wafers in a food processor, spread them evenly in a baking pan lined with two crisscrossed sheets of parchment paper.
- Nonstick cooking spray
- 8 chocolate wafer cookies
- 1 bar (8 ounces) reduced-fat cream cheese
- 1 cup reduced-fat sour cream
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 3/4 cup sugar
- 1 large whole egg, plus 1 large egg white
- 1/3 cup semisweet chocolate chips
Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.
Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.