Pumpkin Swirl Brownies

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


16 servings

Filling Ingredients

1 (3 ounce) package cream cheese, room temperature
1/2 cup canned pumpkin (not pumpkin pie mix)
1 egg
3 tablespoons granulated (white) sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Brownies Ingredients

1 box Betty Crocker® Premium Brownies Ultimate Fudge
1/4 cup vegetable oil
2 tablespoons water
1 egg


Preheat the oven to 350°F (177°C). Grease bottom only of a 9-inch square baking pan.

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

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.

Bake for 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.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 45 minutes
Cool Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes

Additional Information

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


Store covered in refrigerator.

Nutritional Information

Amount per serving (1 brownie): Calories 210 (Calories from Fat 70), Total Fat 8 g (Saturated Fat 3 g, Trans Fat 0 g), Cholesterol 30 mg; Sodium 140 mg; Total Carbohydrate 33 g (Dietary Fiber 1 g, Sugars 24 g), Protein 2 g; Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Fat; Carbohydrate Choices: 2

Recipe Courtesy Of

Betty Crocker

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