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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 20 minutes; Bake: 30 minutes. Ingredients:
5 tablespoons unsalted butter |
1/4 cup semisweet chocolate chips |
1 cup all-purpose flour |
1/3 cup unsweetened cocoa |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2 large eggs, lightly beaten |
1 1/4 cups sugar |
1 teaspoon instant espresso granules dissolved in 1 tablespoon water |
1/2 teaspoon vanilla extract |
1 (8-ounce) package 1/3-less-fat cream cheese, at room temperature |
1/2 cup sugar |
1 large egg white, lightly beaten |
Directions:
1. Preheat oven to 350°. Coat a 9- x 13-inch baking dish with cooking spray.
2. For brownie layer, combine butter and chocolate chips in a microwave-safe bowl; microwave until nearly melted. Stir.
3. Combine next 4 ingredients (through salt) in a bowl. In a separate bowl, whisk eggs, sugar, espresso mixture, and vanilla. Add chocolate mixture; stir until smooth. Add to dry ingredients; stir. Pour into prepared pan; smooth into even layer.
4. For cheesecake swirl, beat cream cheese, sugar, and egg white with an electric mixer at medium-high speed. Drop by spoonfuls onto brownie layer. Draw tip of a butter knife through brownie layer to swirl.
5. Bake 30 minutes or until a wooden pick comes out slightly damp. Cool in pan. Cut into squares.
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