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Pumpkin Swirl Brownies

Betty Crocker Kitchens

Filling 3 ounces (from 8-ounce package) cream cheese, softened 1/4 cup sugar 1/4 cup canned pumpkin (not pumpkin pie mix) 1 Tablespoon Gold Medal™ all-purpose flour 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 egg, separated, yolk reserved for brownie batter

Brownies 1 box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil, eggs called for on brownie mix box for cakelike brownies Reserved egg yolk

Steps 1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add pumpkin, flour, cinnamon, nutmeg and egg white; mix until well blended. Set aside. 2. Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by Tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 Tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design. 3. Bake 30 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows

by 4 rows. Store covered in refrigerator. Makes 16 servings.

Tips • Take cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened. • Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies. • Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness. • To make cutting brownies a breeze, line the baking pan with foil, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil away and cut into serving pieces. • You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.

https://www.bettycrocker.com/recipes/pumpkin-swirl-brownies/a04602d7-4c6a-4008-9224-9c76a5ccd4f7 —SPJST—

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