Adapted from Betty Crocker
With the classic flavors of cinnamon, nutmeg and pumpkin, these brownies deliver a little taste of fall in every delicious bite!
INGREDIENTS:
3 oz. cream cheese, softened
½ c. canned pumpkin
3 tbsp. sugar
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
2 eggs
1 (18 oz.) box brownie mix
¼ c. vegetable oil
2 tbsp. water
DIRECTIONS:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan.
- In small bowl, combine cream cheese, canned pumpkin, sugar, cinnamon, nutmeg and 1 egg. Beat with electric mixer on low speed until smooth.
- In a separate bowl, mix contents of brownie mix, ¼ c. oil, 2 tbsp. water and remaining egg. Spread ¾ of the batter into greased pan.
- Spoon pumpkin filling evenly over batter. Spoon remaining brownie batter over filling. Run knife through batter several times to create a marbled design.
- Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely before cutting.