Ingredients
3 large eggs, room temperature, divided use6 tablespoons reduced-fat butter, softened1 cup sugar, divided3 teaspoons vanilla extract1/2 cup all-purpose flour1/4 cup baking cocoa1 package (8 ounces) reduced-fat cream cheese
Preparation
Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside.
In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl.
Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.
