Pumpkin Swirl Brownies

So you know when you are baking pumpkin recipes & you end up having 1/2 cup of leftover pumpkin just sitting in your fridge & you don't know what to do with it?  Well, now you know that you can make these Pumpkin Swirl Brownies!  I don't think I really realized how well pumpkin & chocolate go together until I made these brownies!  They are phenomenal!  The chocolate is sweet & the pumpkin cream cheese swirl adds a smooth, moist, spiced flavor that compliments the fudgy brownies well.

Even if you have to crack open a can of pumpkin to make these bad boys, just do it!  You won't regret it!  

Pumpkin Swirl Brownies

Recipe altered from Betty Crocker by: Amber (Dessert Now, Dinner Later!)

• 1 (18 to 19oz) box brownies (usually labeled as family size or for a 13x9" pan)
• Ingredients for the brownies- Mine called for 1/4 cup water, 2/3 cup vegetable oil, & 2 eggs.
• 4 oz cream cheese
• 1/2 cup pumpkin
• 4 Tbsp sugar
• 1 egg
• 1 1/2 tsp pumpkin pie spice (I use homemade)

1. In a large bowl, add ingredients to the brownie mix according to the directions on the box.  Whisk & set aside.
2. In a separate bowl, with a hand mixer, beat cream cheese with pumpkin, sugar, egg & pumpkin pie spice.
3. In a greased square 8x8" or 9x9" baking dish, spread three-fourths of the brownie batter across the bottom.  Then drizzle & pour all of the pumpkin batter over the bottom layer of brownies.  Lastly, dollop the remaining brownie batter over the cream cheese mixture.  Using a butter knife, swirl the brownie & pumpkin batters together to create a marbled look.
4. Bake at 350˚F for 50 minutes or until a toothpick comes out clean in the center.  Allow to cool before cutting & serving.  Store covered in the refrigerator.

So you know when you are baking pumpkin recipes & you end up having 1/2 cup of leftover pumpkin just sitting in your fridge & you don't know what to do with it?  Well, now you know that you can make these Pumpkin Swirl Brownies!  I don't think I really realized how well pumpkin & chocolate go together until I made these brownies!  They are phenomenal!  The chocolate is sweet & the pumpkin cream cheese swirl adds a smooth, moist, spiced flavor that compliments the fudgy brownies well.

Even if you have to crack open a can of pumpkin to make these bad boys, just do it!  You won't regret it!  

Pumpkin Swirl Brownies

Recipe altered from Betty Crocker by: Amber (Dessert Now, Dinner Later!)

• 1 (18 to 19oz) box brownies (usually labeled as family size or for a 13x9" pan)
• Ingredients for the brownies- Mine called for 1/4 cup water, 2/3 cup vegetable oil, & 2 eggs.
• 4 oz cream cheese
• 1/2 cup pumpkin
• 4 Tbsp sugar
• 1 egg
• 1 1/2 tsp pumpkin pie spice (I use homemade)

1. In a large bowl, add ingredients to the brownie mix according to the directions on the box.  Whisk & set aside.
2. In a separate bowl, with a hand mixer, beat cream cheese with pumpkin, sugar, egg & pumpkin pie spice.
3. In a greased square 8x8" or 9x9" baking dish, spread three-fourths of the brownie batter across the bottom.  Then drizzle & pour all of the pumpkin batter over the bottom layer of brownies.  Lastly, dollop the remaining brownie batter over the cream cheese mixture.  Using a butter knife, swirl the brownie & pumpkin batters together to create a marbled look.
4. Bake at 350˚F for 50 minutes or until a toothpick comes out clean in the center.  Allow to cool before cutting & serving.  Store covered in the refrigerator.