Ingredients
8ozcream cheese,reduced-fat
⅓cupsugar
½tspvanilla extract
1large egg
2ozchocolate,semi-sweet, coarsely chopped
3tbspbutter,unsalted
2tbspcanola oil
1cupall-purpose flour
½cupcocoa powder,unsweetened, Dutch process
1tspbaking powder
½tspsalt
¾cupdark brown sugar,packed
¼cupgranulated sugar
½cupbuttermilk,low fat
2large egg whites
2tspvanilla extract
Preparation
Preheat the oven to 350 degrees F.
Line an 8×8-inch pan with aluminum foil and lightly spray with cooking spray. Set aside.
Beat the cream cheese for about 1 minute until smooth and creamy. Beat in the sugar and vanilla until smooth.
Lastly, beat in the egg until smooth. Set aside.
Put the chocolate, butter, and oil into a microwave-safe bowl. Cook 30 seconds at a time, stirring until it is melted and smooth.
In a large bowl whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In a medium bowl add the brown sugar, sugar, buttermilk, egg whites, and vanilla. Whisk vigorously until the batter is thick and glossy.
Slowly add the melted chocolate mixture and mix until incorporated. Gradually add the flour mixture and stir until incorporated. Reserve ½ cup of the brownie mixture.
Pour the mixture into the bottom of the prepared pan. Pour the cheesecake mixture on top.
Use the reserved ½ cup of the brownie mixture and drop large dollops on top. Swirl with a knife or the bottom of a wooden spoon.
Bake for 40 to 45 minutes until the top is just set.
Let cool completely and cut into 2-inch squares. Enjoy!
