This is a decadent dessert that is actually lower in fat and calories, thanks to cutting back on ingredients like butter and eggs. The result is a cakey brownie that has pockets of sweet-tart preserves and swirls of creamy goodness. It's easily doubled, which I recommend if you are making this for a crowd.
Feel free to substitute other kinds of preserves instead of the blackberry - honestly, it was was just what I happened to have in the pantry.
3/4 c flour
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
2/3 c unsweetened cocoa powder
1 c sugar
1/4 c butter, melted
1 tbsp water
1 tsp vanilla extract
2 egg whites
Sift together the dry ingredients into a medium-sized bowl. (Flour, baking powder, baking soda, salt and cocoa powder). Set aside.
In your mixer, combine the wet ingredients and mix on medium speed for 2 minutes (Sugar, butter, water, vanilla extract, egg and egg whites).
With the mixer on low, slowly add the dry ingredients to the wet, mixing only until everything is incorporated. Pour 2/3 of the batter into an 8 or 9" baking dish that is greased and floured. Set aside the rest.
1/3 c sugar
8 oz low-fat cream cheese, softened
2 tbsp flour
1/2 tsp vanilla extract
1 egg white (you can add the yolk to the brownies if you don't want to waste it)
In your stand mixer, whisk the above ingredients together on med-high speed for 5 minutes.
Dollop the cream cheese filling on top of the brownie batter. Swirl through with a knife. Then dollop the remainder of the brownie batter on top of the cream cheese, and spoon on several teaspoons of the blackberry (or whatever you have) preserves. Swirl again with a knife, then bake at 350 for 40 minutes, rotating the pan halfway through baking. Let cool completely before cutting.