Cheesecake Swirl Brownies

Cheesecake Swirl Brownies 1/2 cup unsalted butter, melted 1 cup Swerve (or sugar) 1 tsp. Pure vanilla 1/4 cup cocoa powder 2 eggs 3/4 cup all-purpose flour Brownie: Add melted butter to a large bowl and add the Swerve, vanilla, and cocoa powder. Whisk in the eggs. Fold in the flour until combined. Spread in the pan and reserve 1/4 cup of the batter for the swirl. Cream Cheese Layer: 8 ounces Light cream cheese, softened 1/4 cup Swerve 1 egg 1/2 tsp. Pure vanilla Cream cheese layer: Beat together the cream cheese, Swerve, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Drop the remaining brownie batter over the cream cheese layer by teaspoons. Line an 8 x 8 inch pan with non-stick foil and preheat your oven to 350 degrees. Using a toothpick or the edge of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely. Chill and then cut.