Pumpkin Swirl Brownies

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


  • 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. 
  2. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.
  3. 2 Make brownie batter as directed on box, using 1/4 cup oil, 2 tablespoons water and the egg. 
  4. Spread 3/4 of the batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. 
  5. Cut through batter several times with knife for marbled design.
  6. 3 Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. 
  7. Cut into 4 rows by 4 rows. Store covered in refrigerator.

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