Pumpkin Swirl Brownies

 

1

package (3 oz) cream cheese, softened

1/2

cup canned pumpkin (not pumpkin pie mix)

1

egg

3

tablespoons sugar

1

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1

box Betty Crocker® Premium Brownies Ultimate Fudge

1/4

cup vegetable oil

2

tablespoons water

1

egg

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.
• 2 Make brownie batter as directed on box, using 1/4 cup oil, 2 tablespoons water and the egg. 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.
• 3 Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Cut into 4 rows by 4 rows. Store covered in refrigerator.