1 cup granulated sugar
2/3 cup Watkins Baking Cocoa
1/3 cup all-purpose flour
1/2 teaspoon Watkins Baking Powder
4 egg whites, lightly beaten
1/4 cup Watkins Original Grapeseed Oil
1 teaspoon Watkins Original Double-Strength Vanilla
1/2 teaspoon Watkins Peppermint Extract Watkins
6 ounces nonfat cream cheese
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
1 egg white
1/2 teaspoon Watkins Original Double-Strength Vanilla
1/4 teaspoon Watkins Peppermint Extract
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 tablespoonsful over cocoa mixture. Cut through cream cheese and cocoa mixtures with a knife to create a marbled effect. Bake at 350 degrees F 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.