• Prep Time: 20 minutes
  • Cooking Time: 22 minutes
  • Serves: 4

Fudgy Brownies with Raspberry Swirled Cream Cheese

  • Recipe Submitted by on

 Ingredients List

  • 1 box of reduced-fat brownie mix (20.5 oz)
  • 1/2 C canned pumpkin (not pumpkin pie filling)
  • 1 egg
  • Frosting:
  • 1 8oz reduced-fat cream cheese, softened
  • 1 80z container reduced-fat whipped topping, thawed
  • 1 TBS vanilla extract
  • 1/2 C raspberry or strawberry preserves, warmed
  • 1/4 C fat-free hot fudge ice cream topping, optional
  • confectioner’s sugar for dusting, optional


Preheat oven to 350. Grease a 9×13 pan.
Mix together brownie mix, water, pumpkin, and egg.
Spread batter into pan.
Bake for 18-22 minutes or until toothpick inserted into the middle comes out clean. Make sure to not over bake!
Let cool on rack until completely cooled.
Meanwhile, beat together cream cheese and whipped topping in stand mixer until smooth. Blend in vanilla.
Once the cake has cooled, spread frosting onto bars. Warm preserves in microwave for 15-30 seconds.
Spoon the preserves randomly over the frosting. Take a knife and gently swirl the preserves through the frosting.
Cut the bars into squares or use a heart-shaped cookie cutter to make them more festive.
Drizzle the fudge topping over the top of each brownie and dust with confectioner’s sugar.

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