Cheesecake Swirl Brownies
1 cup Reduced-Fat Cream Cheese
1/3 cup Sugar
½ tsp. Vanilla Extract
1 large Egg
¼ cup Semi-Sweet Chocolate, coarsely chopped.
3 tbsp. Unsalted Butter
2 tbsp. Canola Oil
1 cup All-Purpose Flour
½ cup Cocoa Powder
1 tsp. Baking Powder
½ tsp. Fine Sea Salt
pinch Cayenne Pepper
¾ cup packed Brown Sugar
¼ cup Granulated Sugar
½ cup Low-Fat Buttermilk
2 large Egg Whites
2 tsp. Vanilla Extract
Position the rack in the lower third of the oven and preheat to 350F.
Line an 8 by 8 inch pan with foil so it hangs over the edges by 1 inch. Spray with cooking spray.
Using an electric mixer at medium speed beat the cream cheese until smooth and creamy, about 1 minute.
Beat in the sugar and vanilla until very smooth, about 2 minutes.
Beat in the egg until well blended. Set aside.
Make a double boiler and continuously mix the chocolate, butter, and oil until well combined.
Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.
Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla.
Add the chocolate mixture and mix vigorously until batter is thick, glossy, and fully-incorporated.
Gradually add the flour mixture and stir in until it just disappears.
Reserve ½ cup of brownie batter and set aside. Scrape the remaining brownie batter into prepared pan.
Pour the cheesecake mixture evenly on top.
Drop the reserved brownie batter in large dollops over the topping. Use the handle of a wooden spoon to create swirl effects.
Bake until the top is just set, 40-45 minutes. Let cool completely and put pan on wire rack.
Spray a knife with cooking spray and cut into 2 inch squares.
Pairs Well With
These brownies are the perfect marriage of your two favorite treats; cheesecake and brownies! The fudginess of the brownies mixed with the delicacy of the cheesecake topping is a perfect combination! Not only are they delicious, they are also beautiful, with the gentle swirled topping something you almost can't eat!