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–+ servings

Pumpkin Swirl Brownies

Author Amber Brady
Yields 9 brownies

Ingredients

  • 18.3 oz (520 g) box family size brownie mix, (for a 13×9" pan)
  • Ingredients for the brownies, (Mine called for ¼ cup water, ⅔ cup vegetable oil, & 2 eggs.)
  • 4 oz (113 g) block-style cream cheese
  • ½ cup (122 g) pumpkin puree
  • 4 Tbsp granulated sugar
  • 1 large egg
  • 1 ½ tsp pumpkin pie spice

Instructions

  • In a large bowl, add ingredients to the brownie mix according to the directions on the box. Whisk & set aside.
  • In a separate bowl, with a hand mixer, beat cream cheese with pumpkin, sugar, egg & pumpkin pie spice.
  • In a greased square 8x8" or 9x9" baking dish, spread three-fourths of the brownie batter across the bottom. Then drizzle & pour all of the pumpkin batter over the bottom layer of brownies. Lastly, dollop the remaining brownie batter over the cream cheese mixture. Using a butter knife, swirl the brownie & pumpkin batters together to create a marbled look.
  • Bake at 350˚F for 50 minutes or until a toothpick comes out clean in the center. Allow to cool before cutting & serving. Store covered in the refrigerator.

Notes