If you're looking for an easy way to mix up your brownies, this is it. It received rave reviews at Bunco and at school. I have Betty Crocker to thank for this one.
Filling
3 oz. cream cheese, softened
½ cup pumpkin purée
1 egg
3 Tbsp. sugar
1 tsp. cinnamon
¼ tsp. nutmeg
Brownies
1 box Betty Crocker Walnut Premium Brownie Mix*
¼ cup vegetable oil
¼ cup water
1 egg
1. Heat oven to 350°. Grease pan (8x8, 9x9 or 11x7).
2. In a small bowl, beat all filling ingredients with an electric mixer on low speed until smooth. Set aside.
3. Make brownie batter as directed on box, using ¼ cup vegetable oil, ¼ cup water, and 1 egg. Spread ¾ of the batter in pan. Spoon filling by tablespoons evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.
4. Bake 40-45 minutes or until toothpick inserted into center comes out almost clean. Cool completely. Cut into desired size squares.
Store in refrigerator.
*This can be made with any brownie mix; stir up your brownies according to the directions on the box or recipe.
What I liked about these:
The marriage of chocolate and pumpkin is a delicious any-time-of-the-day treat. The bites of walnuts, divine!
What I would do different:
I didn't have enough time to let these cool completely before serving them last evening. While they were still good, they were even better cooled, and just as delicious the next day.
What is great about these:
They don't take a lot of time to whip up, and they can be made from things you keep in the fridge and the pantry. Plus, they're just different enough, making them an even sweeter treat!
I'm giving these brownies 4 out of 5 pumpkins.
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