8 oz. reduced-fat cream cheese
1/3 cup sugar
½ tsp. vanilla extract
1 large egg
Brownie layer:
2 oz. semisweet chocolate
3 Tbsp. butter
3 Tbsp. canola oil
1 cup all-purpose flour
½ cup cocoa powder
1 tsp. baking powder
½ tsp. sea salt
Pinch cayenne pepper
¾ cup brown sugar
¼ cup sugar
½ cup low-fat milk
2 large egg whites
2 tsp. vanilla extract
Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and line with foil. Cheesecake topping: beat cream cheese in a medium sized bowl using an electronic mixer. Add in the sugar, vanilla and egg. Brownie layer: using a small microwave-safe bowl, combine the butter, chocolate and oil and heat up for 30 seconds. Simmer a sauce pan of 1 inch of water. In a medium bowl, combine cocoa powder, baking powder, salt, flour and cayenne. In a large bowl, combine the brown sugar and regular sugar. Whisk the egg whites, buttermilk, and vanilla together. Add in the chocolate mixture and mix together. Gradually add in flour mixture and stir. Reserve ½ cup of the brownie batter. Begin pouring batter mixture into the prepared pan. Using a wooden spoon, create swirls around the batter droppings. Bake for 40 to 45 minutes.