Strawberry Cheesecake Swirled Brownies (Edit recipe)

Brownie Batter

1. In a small saucepan, combine diced strawberries, water, and 1 TB sugar. Bring to a boil on medium-high heat, then set heat to medium-low, then allow to simmer uncovered for 20 minutes.
2. Carefully drain the strawberries but save the liquid and set aside.

Strawberry Cheesecake Swirl

1. In a large bowl, combine strawberries, softened cream cheese, 1/4 cup reserved strawberry liquid, 1/2 cup sugar, 1 tbsp vanilla, salt, lemon juice, 2 egg whites, and cassava flour.
2. In a separate bowl, whisk 2 egg yolks + 1 egg and 1 tbsp vanilla.
3. While continuing to whisk, slowly pour in melted butter a little at a time (so as to not cook the eggs), and do the same with 1/4 cup reserved strawberry liquid, and whisk to combine.
4. Slowly add brownie mix to the bowl and stir to combine until well incorporated.
5. Stir in semisweet and white chocolate chips.

Assembly

1. Layer half of the brownie mix into the baking pan.
2. Add 1 cup of the strawberry cheesecake mixture on top (add in small amounts all around the pan so it's evenly spread out, then use a spatula to lightly spread it around so it covers as much of the brownie layer as possible).
3. Add the rest of the brownie mix on top, using the same method to try to keep it as even a layer as possible.
4. Add 1 more cup of the strawberry cheesecake mixture on top, then use a butter knife to create swirls. Don't worry if it looks messy--it'll all come together in the oven!
5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Allow to cool and set completely, then either cut into squares or use a cookie cutter to cut out fun shapes! Decorate with sprinkles if desired.
7. Store in the refrigerator. These will keep for 5 days in the fridge (if they even last that long!).