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Ingredientes
- 1/2 c. (1 stick) butter or possibly margarine
- 4 sqr unsweetened chocolate
- 2 1/4 c. sugar, divided
- 2 x Large eggs
- 1/4 c. lowfat milk
- 2 tsp vanilla, divided
- 1 c. flour
- 1/2 tsp salt
- 3 pkt (8 ounce. each) cream cheese, softened
- 3 x Large eggs
- 1/2 c. lowfat sour cream
Direcciones
- Heat butter and chocolate in 3-qt heavy saucepan on very low heat, stirring constantly; cold. Blend in 1 1/2 c. of the sugar. Add in 2 of the Large eggs, 1 at a time, mixing on low speed after each addition till blended.
- Blend in lowfat milk and 1 teaspoon of the vanilla. Mix flour and salt. Add in to chocolate mix, mixing just till blended. Spread proportionately onto bottom of greased and floured 9-inch springform pan. Bake at 325 F for 25 min.
- MIX cream cheese, remaining 3/4 c. sugar and 1 teaspoon vanilla with electric mixer on medium speed till well blended. Add in remaining 3 Large eggs, 1 at a time, mixing on low speed after each addition just till blended. Blend in lowfat sour cream; pour over brownie bottom. (Filling will almost come to top of pan.) Bake at 325 F for 55 min to 1 hour or possibly till center is almost set. Run knife or possibly metal spatula around rim of pan to loosen cake; cold before removing rim of pan. Chill 4 hrs or possibly overnight. Let stand at room temperature 30 min before serving. Drizzle with assorted ice cream toppings, if you like.
- Makes 12 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 12 servings | |
| Calories 351 | |
| Calories from Fat 146 | 42% |
| Total Fat 16.81g | 21% |
| Saturated Fat 9.77g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 193mg | 8% |
| Potassium 144mg | 4% |
| Total Carbs 49.11g | 13% |
| Dietary Fiber 1.9g | 6% |
| Sugars 38.43g | 26% |
| Protein 5.36g | 9% |
