Admittedly, I’m not a huge brownie fan but my girls love them! They also both love anything mint & cheesecake. These brownies are definitely a favorite. I adapted this recipe from an old Cooking Light recipe.
1 8 oz block of Reduced fat cream cheese
1/3 c of granulated sugar
1 tsp of mint extract
1 large egg
1 large egg white
1 tbl of all-purpose unbleached flour
1 c of all-purpose unbleached flour
1/2 c of unsweetened cocoa (I used Wilbur)
1/2 tsp salt
1.5 c of packed brown sugar
1/4 c of canola oil
1/4 c of buttermilk (low fat)
2 tsp of vanilla extract
2 large egg whites
1 large egg
Preheat your oven to 350. Spray a 9 inch square pan with cooking spray with flour.
To prepare the cheesecake batter, place the cream cheese in your mixer bowl and beat until creamy. Add sugar and mint extract, blend well. Add 1 egg and 1 egg white; beat that well. Add tablespoon of flour and beat until just blended. Set aside.
To prepare the chocolate batter, spoon flour into a measuring cup and level with a knife. Combine flour, cocoa and salt in a medium bowl. Stir with a whisk. Combine brown sugar and next five ingredients through egg. Beat on high until well blended. Add flour mixture to the brown sugar mixture and beat on low until just blended.
Reserve 1/2 c of the chocolate batter. Pour the remaining batter into your prepared pan. Carefully pour the cheesecake batter over top and spread completely over the top of the chocolate batter. Dot the cheesecake batter together with the reserved chocolate batter. Using the tip of a knife, swirl the batter. Bake at 350 for 30 minutes or until the top is set. Let cool for 1 hour before cutting.
— Knead to Cook