WWHS (whole wheat honey sweetened) Cream Cheese Marble Brownies

Here is another one of Derick's favorite recipes! He LOVES brownies and has missed them since he went on his diet four years ago... SO being a super awesome wife I adapted this recipe for his birthday last year... and now I am sharing it with you... enjoy... guilt free!

Cream Cheese Marble Brownies
Adapted from "Cookies Brownies & Bars" by Elinor Klivans p.84

for the brownie batter
1/4 cup butter at room temperature
4 oz. chocolate semi sweet chocolate mini chips
1 cup whole wheat flour
1/2 tsp baking soda
3 large eggs
1 1/4 cut honey
1 tsp vanilla extract

for the cream cheese filling
6 oz cream cheese at room temperature
1/4 cup honey
1 large egg
1tsp vanilla extract

1. Position a rack in the middle of the oven and preheat to 325. Press a piece of aluminum foil onto the bottom and over the sides of a 9x9x2 inch baking pan. Butter the foil.

2. To make brownie batter, in a metal bowl (I used glass) that fits the on the rim of a saucepan, combine butter and chocolate. Place the bowl on the saucepan over, but not touching, barely simmering water. Heat, stirring often, until the chocolate is melted and smooth, 3-4 minutes. Gently lift out the bowl and set aside to cool slightly. In a small bowl sift together the flour and baking soda; set aside. In a large bowl combine the eggs and honey and whisk to blend, about 1 minute. Add the slightly cooled chocolate mixture and the vanilla and whisk until the mixture is evenly colored. Whisk in the flour mixture until just incorporated.

3. To make the cream cheese filling, in a bowl, stir together the cream cheese, honey, egg, and vanilla until smooth.

4. Pour two thirds of the batter into the prepared pan. Spoon the filling over the batter, Pour the remaining batter over the filling and, starting in 1 corner swirl a spoon through the batter and filling creating a marble pattern. Repeat starting from another corner.

5. Bake until a toothpick inserted into the center comes our with moist crumbs attached, 35-40 minutes (mine took 50 minutes). Transfer to a wire rack and let cool until the top is room temperature, about 1 hour. Holding the ends of the foil, lift the cooled brownie onto a cutting surface. Using a warmed knife to cute the brownie into 25 squares. Store the brownie in an airtight container in the refrigerator for up to 3 days.