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Pumpkin Swirl Brownies



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  • Filling:
  • 1 pkg (3oz) cream cheese, softened
  • 1/2 cup canned pumpkin
  • 1 egg
  • 3 tbsp sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Brownies:
  • 1 box Betty Crocker premium brownies ultimate fudge
  • 1/4 cup vegetable oil
  • 2 tbsp water
  • 1 egg


Servings 16


Step 1

1. Heat oven to 350 degrees (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 tbsp water and the egg. Spread 3/4 of the batter in pan. Spoon filling by tbsp evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design
3. Bake 40-45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cut into 4 rows by 4 rows. Store covered in refrigerator


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