This brownie gets rave reviews for a reason! When you combine some of the best dessert ingredients: cream cheese, pumpkin and cinnamon – into one delicious brownie you really can’t go wrong.
Ingredient
Filling
- 3 oz (from 8-oz 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 large egg, separated, yolk reserved for brownie batter
Brownies
- 1 box Betty Crocker™ Supreme Original Brownie Mix
- Water, vegetable oil, and egg called for on brownie mix box
- Reserved egg yolk
Instructions
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Step 1
Heat oven to 350°F (325°F for dark or nonstick pan). Grease the bottom of a 9-inch square pan with shortening or cooking spray.
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Step 2
In a 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.
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Step 3
Make the brownie batter as directed on the box using the water, oil, egg, and reserved egg yolk. Place 1/2 cup brownie batter in a small bowl; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows.
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Step 4
Spoon about 1 tablespoon of the reserved brownie batter in the center of each filling dollop. Draw a knife through the mixture in four straight lines horizontally, then vertically for a swirled design.
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Step 5
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.
Recipe Tips
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Take the 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.
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Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies.
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Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness.
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To make cutting the 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.
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You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.
