Cheesecake Brownies

By á-3751

Ingredients

• Cheesecake Topping:
• 8 oz of reduced-fat chream cheese (Neufchatel)
• 1/3 c sugar
• 1/2 tsp vanilla
• 1 lg egg
• Brownie Layer:
• 2 oz semisweet chocolate, coarsely chopped
• 3 tbsp unsalted butter
• 2 tbsp canola oil
• 1 c all-purpose flour
• 1/2 c unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• pinch cayenne pepper
• 3/4 c dark brown sugar
• 1/4 c granulated sugar
• 1/2 c lowfat buttermilk
• 2 lg egg whites
• 2 tsp vanilla

Details

Servings 16
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Line an 8x8 baking pan with foil. Spray with cooking spray

Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar andthe vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.

Brownie Layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75% power for 30 seconds. Stir and micrawave again until melted and smooth, about 30 seconds longer (or melt over a double boiler).

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 whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.

Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.

Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.