1. Center a rack in the oven and heat to 350 degrees. Line a 13x9" metal baking pan with foil and coat with cooking spray. In a medium bowl, whisk cream cheese, maple syrup, and 2 tablespoons flour until smooth; set aside.

2. Add chocolate and water to a large bowl and whisk until smooth. Add sugar, butter, cocoa powder, oil, eggs, vanilla, and salt and whisk to combine. Using a rubber spatula, stir in remaining 1 cup flour. Set aside 2 tablespoons walnuts and add remaining nuts to batter.

3. Transfer to prepared baking pan. Drop cream cheese mixture, 2 tablespoons at a time, evenly over batter. Using the tip of a paring knife, drag knife through batter to create swirls.

4. Sprinkle batter evenly with reserved two tablespoons walnuts. Transfer to oven and bake until a toothpick inserted in center of pan comes out mostly clean with a few moist crumbs attached, about 30 minutes. Let cool in pan for 10 minutes. Transfer to a wire rack and continue to cool for 1 hour before cutting into 2" squares.

Source: Hannaford fresh Magazine, January - February 2018