Cheesecake Brownies

Ingredients

• 0.3 teaspoon baking soda 
• 1 large egg white lightly beaten
• 2 large eggs lightly beaten
• 1 cup flour all-purpose
• 1 teaspoon espresso granules dissolved in 1 tablespoon water instant
• 0.3 teaspoon salt 
• 0.3 cup semi chocolate chips 
• 0.5 cup sugar 
• 1.3 cups sugar 
• 5 tablespoons butter unsalted
• 0.3 cup cocoa unsweetened
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• hand mixer
• microwave
• butter knife

Directions

1. Preheat oven to 35
2. Coat a 9- x 13-inch baking dish with cooking spray.
3. For brownie layer, combine butter and chocolate chips in a microwave-safe bowl; microwave until nearly melted. Stir.
4. Combine next 4 ingredients (through salt) in a bowl. In a separate bowl, whisk eggs, sugar, espresso mixture, and vanilla.
5. Add chocolate mixture; stir until smooth.
6. Add to dry ingredients; stir.
7. Pour into prepared pan; smooth into even layer.
8. 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.
9. Bake 30 minutes or until a wooden pick comes out slightly damp. Cool in pan.
10. Cut into squares.