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1
Position the rack in the lower third of the oven and preheat the oven to 350 degrees F.
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2
Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch.
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Spray with cooking spray.
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4
Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute.
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Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes.
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Beat in the egg until well blended.
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Set aside.
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Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds.
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Stir and microwave again until melted and smooth, about 30 seconds longer.
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(Alternatively, put the chocolate, butter, and oil in a small heatproof bowl.
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Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)
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12
Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.
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Combine the brown sugar and granulated sugar in a large bowl.
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Whisk in the buttermilk, egg whites, and vanilla.
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Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy.
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Gradually add the flour mixture and stir just until it disappears.
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Reserve 1/2 cup brownie batter and set aside.
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18
Scrape the remaining brownie batter into the prepared pan.
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Pour the cheesecake mixture evenly over top.
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Drop the reserved brownie batter in large dollops over the topping.
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Draw the handle of a wooden spoon through the two batters to create a swirled effect.
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Bake until the top is just set, 40 to 45 minutes.
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Let cool completely in the pan on a wire rack.
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24
Lift brownies out of the pan by the foil and peel off the foil.
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25
Spray a knife with cooking spray and cut into 2-inch squares.
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26
Food Network Kitchens created this lightened-up recipe from a user submission.
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Click here to see the original recipe.
