Peppermint Cheesecake Brownies

Ingredients

• 1.5 cups brown sugar packed
• 0.3 cup buttermilk 
• 0.3 cup canola oil 
• 8 ounce block 
• 1 large eggs 
• 1 large egg white 
• 2 large egg whites 
• 1 cup flour all-purpose
• 1 tablespoon flour all-purpose
• 0.3 cup granulated sugar 
• 0.3 teaspoon peppermint extract 
• 0.5 teaspoon salt 
• 0.5 cup cocoa unsweetened
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth.
3. Add granulated sugar and peppermint extract; beat well.
4. Add 1 egg and 1 egg white; beat well.
5. Add 1 tablespoon flour; beat mixture just until blended.
6. To prepare brownie batter, weigh or lightly spoon 5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife.
7. Combine 5 ounces flour, cocoa, and salt in a medium bowl, stirring with a whisk.
8. Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in a large bowl; beat with a mixer at medium-high speed until well blended.
9. Add flour mixture to brown sugar mixture; beat at low speed just until blended.
10. Reserve 1/2 cup of brownie batter.
11. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top; spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife.
12. Bake at 350 for 26 minutes or until top is set. Cool completely in pan on a wire rack.