Cheesecake Swirl Brownies

If you like fudgy and cakey brownies, you’ll love these richly swirled beauties that combine the best of both worlds!

4 oz. Neufchâtel or reduced-fat cream cheese, at room temperature

1 cup dark pure maple syrup

2 eggs

3 tsp. vanilla extract

2/3 cup allpurpose flour

1/2 cup unsweetened cocoa powder

1 tsp. baking

powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup unsalted butter, melted

3 Tbs. avocado or canola oil

4 oz. bittersweet chocolate chips or chopped bittersweet chocolate, melted, cooled slightly*

1/2 cup nonfat buttermilk

Preheat oven to 350°F. Coat 13"x9" baking pan with cooking spray. In large bowl, beat Neufchâtel and 1/4 cup syrup on high speed until smooth. Add 1 egg and 1 tsp. vanilla; beat until smooth. Set aside.

In medium bowl, whisk flour, cocoa, baking powder, baking soda and salt. In large bowl, beat butter, oil, chocolate and remaining 3/4 cup syrup, 1 egg, and 2 tsp. vanilla on mediumhigh until smooth. Add flour mixture; beat on low until smooth. Add buttermilk; beat until combined.

Spread 2/3 of chocolate mixture in pan. Top with cream cheese layer. Dot with remaining chocolate mixture; drag knife through layers to swirl. Bake 30-32 minutes until set and edges are lightly puffed. Cool on rack. Refrigerate until chilled for best texture. Bring to room temperature to serve. Store covered in refrigerator up to 4 days. Place chocolate in microwavesafe bowl. Microwave in 30-second bursts, stirring, until mostly melted. Let stand, stirring often, until completely melted.

Servings: 24. Cals.: 133. Protein: 2 g. Fat: 7 g. (3 g. saturated). Chol.: 24 mg. Carbs.: 15 g. Sodium: 103 mg. Fiber: 1 g. Sugar: 11 g. Kitchen time: 25 minutes. Total time: 2 hours, 10 minutes.