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
2015-01-28 23:35:17
Yields 16
Prep Time
15 min
Total Time
2 hr 30 min
Filling
- 1 package (3 oz) cream cheese, softened
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1 egg
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Brownies
- 1 box Betty Crocker™ Premium Brownies Ultimate Fudge
- 1/4 cup vegetable oil
- 2 tablespoons water
- 1 egg
Instructions
- 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.
Notes
NUTRITION INFORMATION PER SERVING
- Serving Size: 1 Brownie
- 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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