Fudgy, gooey Brownies are always a hit…adding creamy Pumpkin gives them a fabulous seasonal twist 🙂
I know you’re thinking….box brownies….really?! Trust me…these are so amazing you won’t mind the box!
- 1 box Ultimate Fudge Brownies
- 1/4 cup vegetable oil
- 2 tbsp. water
- 1 egg
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.
- Make brownie batter as directed on box, using 1/4 cup oil, 2 tablespoons water and the egg. Spread 3/4 of the batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.
- Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Cut into 4 rows by 4 rows. Store covered in refrigerator.