Pumpkin Swirl Brownies

Monday , 7, October 2013 Leave a comment

Pumpkin Swirl Brownies

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!

Pumpkin Filling:

  • 1 -3oz package cream cheese-softened
  • 1/2 cup canned pumpkin
  • 1 egg
  • 1 tsp ground cinnamon
  • 3 tbsp. sugar
  • 1/4 tsp ground nutmeg

Brownies:

  • 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.
Thanks to Betty Crocker for this decadent recipe.

Pumpkin Swirl Brownies

                                                              
                                                             
                                                              
                                                  
                                             
                          

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