Fudgy brownies. Creamy pumpkin and cream cheese swirl. I have made this recipe numerous times and I can eat it over and over again. It always comes out great.

Pumpkin Swirl Brownies
Yields 16
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Prep Time
15 min
Total Time
2 hr 30 min
Prep Time
15 min
Total Time
2 hr 30 min
Filling
  1. 1 package (3 oz) cream cheese, softened
  2. 1/2 cup canned pumpkin (not pumpkin pie mix)
  3. 1 egg
  4. 3 tablespoons sugar
  5. 1 teaspoon ground cinnamon
  6. 1/4 teaspoon ground nutmeg
Brownies
  1. 1 box Betty Crocker™ Premium Brownies Ultimate Fudge
  2. 1/4 cup vegetable oil
  3. 2 tablespoons water
  4. 1 egg
Instructions
  1. 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.
  2. 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.
  3. 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.
Notes
NUTRITION INFORMATION PER SERVING
  1. Serving Size: 1 Brownie
  2. Calories 210, Total Fat 8g, Cholesterol 30mg, Sodium 140mg, Total Carbohydrate 33g, Protein 2g, Vitamin A 25%, Vitamin C 0%, Calcium 0%, Iron 8%
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