Maggie Monday: Pumpkin Swirl Brownies

I bet these would be a great dessert to bring to a football watching party here in Cleveland (the Browns colors are brown and orange), plus it ties into the fall flavors. Here’s Maggie with some great looking brownies…

Betty Crocker still has it. I subscribe to Betty Crocker daily e-mails, and this recipe came through this fall. Anything made with brownies is good, so this had to be made. Big points for being easy!

These were really quick to toss together and dang are they PRETTY! I’ve made these twice in the last month, and they get gobbled up quickly. They refrigerate well, and I believe taste better on day two, if they last that long.

Make these for your next gathering. You’ll be happy! The pony moms and pony girls loved them! Husband made me leave some for him when I made the second batch. He complains that the good stuff always gets taken away. Boo hoo.

Pumpkin Swirl Brownies

Pumpkin Filling

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

Brownies

1 box brownie mix

1/4 cup vegetable oil

2 tablespoons water

1 egg

What you do:

• 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. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.
• 2 Make 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.

• 3 Bake 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.