Pumpkin Swirl Brownies

By carvalhohm

Ingredients

• 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

Details

Servings 16
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350° (325° 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 egg. Spread 3/4 of 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.

Expert Tips:

You can freeze brownies for up to six months. Wrap them up individually and they'll be ready for packing in lunches.

1 Brownie Calories210 ( Calories from Fat70), Total Fat8g (Saturated Fat3g, Trans Fat0g ), Cholesterol30mg Sodium140mg Total Carbohydrate33g (Dietary Fiber1g Sugars24g ), Protein2g