Dark Chocolate Drizzled Strawberry Cheesecake Brownies

• FOR THE BROWNIES:
• 1/2 cups Whole Wheat Pastry Flour Or All-Purpose Flour
• 1/2 cups Granulated Sugar Substitute
• 1/2 cups Sugar
• 1/4 teaspoons Salt
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Baking Powder
• 1/2 cups Unsweetened Baking Cococa
• 1/2 cups Plain Greek Yogurt
• 1 Egg
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Non-fat Milk
• FOR THE CHEESECAKE:
• 8 ounces, weight 1/3 Of The Fat Neufchatel Cheese
• 2 Eggs
• 1/2 cups Sugar
• 1/2 Tablespoons Vanilla Extract
• 1 cup Non-fat Sour Cream Or Greek Yogurt
• 3/4 cups Chopped Strawberries
• 1/3 cups Dark Chocolate Chips

1. 1. Preheat oven to 350u0b0F. Spray an 8x8 baking pan with nonstick cooking spray.
2. 2. For the brownies, in a medium-sized bowl, combine the flour, sugar substitute, sugar, salt, baking soda, baking powder, and cocoa. In a small bowl, stir together the yogurt, egg, vanilla extract, and milk until well blended. Add wet ingredients to dry ingredients. Stir until combined.
3. 3. Pour brownie batter into pan. Bake for 10 minutes or until edges are done and center is not yet set.
4. 4. While brownies are baking, prepare the cheesecake. Beat together the neufchatel cheese, eggs, and sugar until creamy. Slowly beat in the vanilla and sour cream/yogurt until smooth. Gently fold in strawberries with a spatula.
5. 5. Reduce heat to 325u0b0F. Pour cheesecake batter over brownie base. Bake for 40-50 minutes or until center is almost set. Cool on wire rack. Refrigerate for 4 hours or overnight.
6. 6. Before serving, melt dark chocolate according to package instructions. Drizzle over top of cheesecake. Devour.

whole wheat pastry flour, granulated sugar substitute, sugar, ubc, ubc, ubc, greek yogurt, egg, vanilla, nonfat, cheese, eggs, sugar, vanilla, sour cream, strawberries, chocolate chips

Taken from tastykitchen.com/recipes/desserts/dark-chocolate-drizzled-strawberry-cheesecake-brownies/ (may not work)