From summer to fall -- delicious pumpkin brownies | Home & Garden
As we turn the calendar to October and Fall-related activities, the idea of baking becomes more attractive. Here's a recipe that combines fall-favorite pumpkins with all-time favorite brownies, courtesy of Betty Crocker:
1 pkg (3 oz) cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
3 tbsp. sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 box Betty Crocker Premium Brownies Ultimate Fudge
1/4 cup vegetable oil
2 tbsp. water
Step 1: Heat oven to 350 degrees (325 for dark or non-stick pan). Grease bottom only of a 9-inch square pan with shortening or non-stick 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, using 1/4 cup oil, 2 tbsp. water, and one egg. Spread 3/4 of the batter in pan. Spoon filling evenly over batter. Spoon remaining batter over filling. For marbled design, cut through batter several times with a knife.
Step 3: Bake 40-45 minutes, until toothpick inserted one inch from side of pan comes out almost clean. Let cool completely. Cut into 4x4 rows. Store covered in refrigerator.