Low Sodium Cheesecake Brownie
Indulge in the perfect balance of rich chocolate and creamy cheesecake with this Low Sodium Cheesecake Brownie recipe. Designed for those watching their sodium intake, these decadent squares feature a fudgy brownie base made with unsalted butter and an airy cream cheese topping that's beautifully marbled for eye-catching appeal. With just the right amount of sweetness from granulated sugar and brown sugar, plus the bittersweet depth of cocoa powder, these brownies are a delightful treat for any occasion. Ready in under an hour and chilled to perfection for that ideal texture, this recipe is the ultimate crowd-pleaser without compromising on flavor or health-conscious ingredients. Serve them as a dessert centerpiece or a snack that feels like pure indulgence!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoon Baking powder
- 8 ounces Cream cheese, softened
- 0.25 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8 inch square baking pan with butter or line it with parchment paper.
In a medium saucepan, melt the unsalted butter over medium heat. Remove from heat and add 1 cup granulated sugar and 0.5 cup brown sugar. Mix until combined.
Stir in 3 large eggs one at a time, whisking well after each addition. Add 2 teaspoons vanilla extract and mix thoroughly.
In another bowl, sift together 0.75 cup all-purpose flour, 0.5 cup unsweetened cocoa powder, and 0.5 teaspoon baking powder.
Gradually stir the dry ingredients into the wet mixture until well combined. Avoid over-mixing.
Pour the brownie batter into the prepared pan, smoothing the top with a spatula.
In a separate bowl, beat 8 ounces of softened cream cheese until smooth. Add 0.25 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract, beating until the mixture is creamy and smooth.
Spoon the cream cheese mixture over the brownie batter in dollops, then gently swirl with a knife to create a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until the cheesecake layer is set and just beginning to turn golden.
Remove from the oven and allow to cool completely in the pan on a wire rack.
Chill in the refrigerator for at least 2 hours before slicing into squares and serving.
Enjoy your low sodium cheesecake brownies!
Nutrition Facts
Calories |
3404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 92.2 g | 461% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1153 mg | 384% | |
| Sodium | 1315 mg | 57% | |
| Total Carbohydrate | 480.7 g | 175% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 333.2 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 566 mg | 44% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 2546 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
