3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetend cocoa (I used Hershey's)
1/2 tsp baking powder
3 Tbsp canola oil
2 Tbsp water
2 large egg whites (I used 3 small egg whites)
2 oz light cream cheese, softened (about 3 1/2 T and I used Philadelphia Light)
2 Tbsp sugar
1/4 tsp vanilla extract

 Preheat oven to 350 degrees F.  Coat an 8 inch square pan with cooking spray.

Combine flour, 3/4 cup sugar, cocoa, and baking powder in medium sized bowl; mix well (I used a spoon).  Add canola oil, water and egg whites; mix just until dry ingredients are moistened.  Spoon and spread batter evenly into prepared pan.

Combine cream cheese, remaining sugar, and vanilla in a small bowl; blend well (I used a spoon too).  Drop smal spoonfuls of cream cheese mixture over brownie batter; swirl gently with a knife to create a decorative pattern.

Bake until toothpick inserted in center comes out clean, about 20 mins (I cooked them 24 mins).  Allow to cool for 20 minutes before cutting into 16 bars.