Pumpkin Swirl Brownies

By dorchuk

Ingredients

• 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
• 1 box Betty Crocker™ Premium Brownies Ultimate Fudge
• 1/4 cup vegetable oil
• 2 tablespoons water
• 1 egg

Details

Servings 1
Cooking time 150mins
Adapted from bettycrocker.com

Preparation

Step 1

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.