Pumpkin Swirl Brownies
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- 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
- 1.Heat oven to 350F (325F 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.
- Nutrition Information:
- 1 Serving (1 Brownie)Calories 210(Calories from Fat 70),Total Fat 8g(Saturated Fat 3g,Trans Fat 0g),Cholesterol 30mg;Sodium 140mg;Total Carbohydrate 33g(Dietary Fiber 1g,Sugars 24g),Protein 2g;Percent Daily Value*:Vitamin A 25%;Vitamin C 0%;Calcium 0%;Iron 8%;Exchanges:1/2 Starch;0 Fruit;1 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is a personal recipe added by ENeighbor and has not been tested or endorsed by MyRecipes.
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Pumpkin Swirl Brownies Recipe at a Glance
- COURSE: Desserts