Wednesday, November 3, 2010

Pumpkin Swirl Brownies

~Pumpkin Swirl Brownies~

1 Box Brownie Mix
(mix as directed on box)

Pumpkin Filling:

1 package (3 oz) cream cheese, softened
1/2 c. canned pumpkin (not pumpkin pie mix)
1 egg
3 T. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg

*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 pumpkin filling ingredients with electric mixer on low speed until smooth. Set aside.
*Make brownie batter as directed on box. Spread 3/4 of the batter in pan. Spoon pumpkin filling by tablespoonfuls evenly over brownie 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 comes out almost clean. Cool completely. Store covered in refrigerator.

NOTE: You may want to double this recipe and put it in a 9x13 pan! YUM!!

1 comment:

  1. U need to make a cookbook and sell it. I LOVE your recipes! Looks yummy!