Cheesecake Brownies - Sort Of

My mom called me Saturday morning and asked if we'd like to come over for dinner. They were having Beef Kabobs, so of course we said yes! She asked me to bring a dessert so I quickly went to the pantry to see what I had that I could make. I had brownie mix and low-fat cream cheese (which I just recently learned is called "Neufchantel Cheese". That really cleared up a lot of confusing recipes I'd recently found! Haha!!). So, I went to my trusty Kraft Food Magazine and found this recipe.

Fail.

My family had a fun time trying to describe the texture. Zach said "spongy". Mom said "rubbery". Dad said "interesting". I said "Weird". So yeah... Not my best work. At least we all got a good laugh out of it. They really didn't taste that bad, but the texture, well, it just wasn't right.

I'm posting the recipe just so you all can read it and agree that I should have probably thought twice, or three times before making this. It just doesn't even sound right!!!

Low-Fat Cheesecake Brownies
Kraft Food & Family Magazine

1 Pkg (19.5oz) Brownie Mix
1/2 Cup Applesauce
3 Egg Whites - Divided
1/4 Cup Water
1 Pkg (8oz) Neufchantel Cheese (1/3 less fat cream cheese)
1/2 Cup Sugar
1/4 Cup Flour

Preheat oven to 350 degrees. Mix brownie mix, applesauce, two of the egg whites and water. Pour into 13x9" baking pan sprayed with cooking spray

Mix cream cheese, sugar, flour and remaining egg white until well blended. Spoon over brownie batter. Cut through batter with knife several times for marble effect.

Bake 28-30 min (mine took about 35-38 min) or until toothpick inserted in center comes out with fudgy crumbs attached. Cool in pan on wire rack. Cut into 32 (2x3") pieces

The Silver Lining:
Calories: 110
Fat: 3 grams

However, I think the best way to redeem some bleh brownies is to scoop some lite ice cream on top and call it a day! :)