Saturday, October 23, 2010

Pumpkin Swirl Brownies

Yield 16 Brownies

1 package (8 ounces) cream cheese, softened
1/2 cup canned pumpkin
1 egg
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 box brownie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg

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 a 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 pay.  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.

Recipe taken from Betty Crocker, Fall Baking, October/November 2010

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