This is so not fair, I am very hungry right now. Which perhaps, is why I should not be perusing food recipes, most especially yummy, fudgies, pumpkin swirly brownie recipes. Is it lunch time yet?
We found this recipe from Betty Crocker and they just look so fudgealiciously divine. Great for Halloween treats, Thanksgiving treats, any ol’ day treats…
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 |
- 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.
- 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.
- 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.
Click here to go to Betty Crocker to make the most of this recipe and get tips from the Betty Crocker Kitchens.
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