package (3 oz) cream cheese, softened
cup canned pumpkin (not pumpkin pie mix)
teaspoon ground cinnamon
teaspoon ground nutmeg
box Betty Crocker® Premium Brownies Ultimate Fudge
cup vegetable oil
- 1Heat 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.
- 2Make 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.
- 3Bake 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.
I love chocolate and I love brownies.....so excited to try this recipe! It's at the top of my list!