Step 1

Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside.

Step 2

In a large bowl, combine flour, cocoa, and salt. Set aside. In another large bowl, whisk eggs, sugar, oil, and vanilla until smooth. Gently fold flour mixture into liquid, stirring until just combined. (batter will be very thick)

Step 3

Spread half of the batter in prepared pan and set other half aside while you prepare the cheesecake filling.

Step 4

Place softened cream cheese in a medium bowl. With an electric mixer, beat on medium speed until creamy. Beat in xylitol (or sugar) peanut butter, egg, milk, and vanilla until smooth and creamy.

Step 5

Spoon spoonfuls of cheesecake filling in random order over brownie batter. Top with remaining brownie batter. Using a knife, gently cut through batter to create a swirl pattern (do not overmix, otherwise you'll lose the swirl effect)

Step 6

Bake brownies at 350F 24-25 minutes, or until a toothpick comes out with moist crumbs sticking to it. Cool brownies completely on a wire cooling rack before cutting into squares.