Preheat oven to 350° F. Line an 11x7 inch or a 9 inch square metal pan with non-stick foil or line with regular foil and spray with cooking spray.

Mix the cream cheese, sugar (or sweetener), egg, flour, yogurt and vanilla together in a small bowl and set aside.

Mix the whole-wheat flour, cocoa and salt in a bowl.

In a mixing bowl, beat the egg, egg whites and brown sugar until smooth. Add oil, coffee and vanilla; beat until well blended. Add the dry ingredients and stir or beat just until well blended, stopping once to scrape down the sides.

Scrape all but about 3 tablespoons of brownie batter into the prepared pan. Pour the topping as evenly as you can over the top. Drop the reserved brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect (I just skipped this because I wanted more white to show).

Bake the brownies until the top is just firm to the touch, about 20 to 25 minutes (mine took 25). Let cool completely in the pan on a wire rack. Chill thoroughly. Lift from pan and cut into 16 squares.