Swirled Cheesecake Brownies
"Made with whole-wheat flour, these decadent-tasting brownies have a beautiful marbled cheesecake topping. Cutting them into bite-size pieces helps to keep the calorie count in check. Make Ahead Tip: The brownies will keep, covered, in the refrigerator for up to 2 days. (Alternatively, bake brownies in an 8 1/2-by-12 1/2 -inch foil pan, wrap well and store in the freezer for up to 3 months.) Bring to room temperature and cut into bars shortly before serving...."
INGREDIENTS
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For the Cheesecake Topping:
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4 ounces reduced-fat cream cheese (Neufchatel)
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1/4 cup sugar
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1 large egg
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1 tablespoon all-purpose flour
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1 tablespoon nonfat plain yogurt
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1/2 teaspoon vanilla extract
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For the Brownie Layer:
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2/3 cup whole-wheat pastry flour
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1/2 cup unsweetened cocoa powder
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1/4 teaspoon salt
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1 large egg
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2 large egg whites or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions
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1 1/4 cups packed light brown sugar
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1/4 cup canola oil
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1/4 cup strong (or prepared instant) coffee or black tea
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2 teaspoons vanilla extract
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Ingredient Note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pas
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