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Pumpkin Swirl Brownies

 144 Ratings
87 Comments
  • Prep Time 15 min
  • Total Time 2 hr 30 min
  • Servings 16
  • Save
    1K
  • Pinterest
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    49K

Fudgy brownies. Creamy pumpkin and cream cheese swirl. Yummy!

Ingredients

Filling

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

Brownies

1
box Betty Crocker™ Premium Brownies Ultimate Fudge
1/4
cup vegetable oil
2
tablespoons water
1
egg

Directions

  • 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.

Expert Tips

You can freeze brownies for up to six months. Wrap them up individually and they'll be ready for packing in lunches.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Brownie
Calories
210
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
140mg
6%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
6%
Sugars
24g
Protein
2g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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