Mint Cream Cheese Brownies

Ingredients
1 cup/240 mL sugar
2/3 cup/160 mL Watkins Baking Cocoa
1/3 cup all-purpose flour
1/2 tsp/2.5 mL Watkins Baking Powder
4 egg whites, lightly beaten
1/4 cup/60 mL Watkins Original Grapeseed Oil
1 tsp/5 mL Watkins Original Double-Strength Vanilla (11 oz)
1/2 tsp/2.5 mL Watkins Peppermint Extract
Cooking Spray
6 oz/170 g nonfat cream cheese
3 tbsp/45 mL sugar
1 tbsp/15 mL all-purpose flour
1 egg white
1/2 tsp/2.5 mL Watkins Original Double-Strength Vanilla (11 oz)
1/4 tsp/1.2 mL Watkins Peppermint Extract

Cooking Directions
Combine first 4 ingredients in a large mixing bowl; stir well. Combine 4 egg whites and next 3 ingredients in a small bowl; add to dry ingredients, stirring well. Spread batter in an 8-inch/20-cm square pan coated with cooking spray.

Combine cream cheese and remaining ingredients in a medium bowl. Beat at low speed of an electric mixer until smooth. Spoon cream cheese mixture by tablespoonfuls over cocoa mixture. Cut through cream cheese and cocoa mixtures with a knife to create a marbled effect. Bake at 350°F/180°C for 22 minutes or until wooden pick inserted in center comes out almost clean. Let cool in pan on a wire rack. Cut into bars. Makes 12 brownies.