Side Pannel
Pumpkin Filling Brownies
Pumpkin Filling Brownies
- Recipe Submitted by Rosemary on 11/29/2014
Category: Holiday, Kids, Desserts
Ingredients List
- Filling
- 4 oz cream cheese (from 8-oz package), softened
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1 egg
- 2 tablespoons organic dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Brownies
- 1 box Immaculate Baking Co.â„¢ brownie scratch baking mix
- Butter and eggs called for on brownie mix box
Directions
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 9-inch square pan with shortening or cooking spray. In small bowl, beat Filling ingredients with electric mixer on low speed until smooth. Set aside.
2. Make brownie batter as directed on box. Spread three-fourths of batter in pan. Pour filling evenly over brownie batter, making swirl design (brownie mix is thick). Drop remaining brownie batter by tablespoonfuls over filling. Cut through batter several times with knife for marbled design.
3. Bake 55 to 60 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.
2. Make brownie batter as directed on box. Spread three-fourths of batter in pan. Pour filling evenly over brownie batter, making swirl design (brownie mix is thick). Drop remaining brownie batter by tablespoonfuls over filling. Cut through batter several times with knife for marbled design.
3. Bake 55 to 60 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.
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