I made these for my MOPS group a few weeks ago and they were a nice change from a traditional brownie. My husband and friends also tried some of the leftovers and were surprisingly pleased with how they turned out. I did not fully soften my cream cheese so my brownies are not as pretty as they could have been but they still tasted great!
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| Pumpkin Brownies |
Filling:
1 package (3 oz) cream cheese, softened (make sure to soften)
1/2 cup canned pumpkin
1 egg
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Brownies:
1 box brownie mix
Step 1:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9 x 13inch pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.
Step 2:
Make brownie batter as directed on box. 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.
Step 3:
Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Store covered in refrigerator.
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| Pumpkin Brownies |
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