- 16
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
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