If you’ve already baked up and completely cleaned out full pans of our fudgy yummy chocolatey brownies, then you know just how thick our brownie batter gets (also why they’re so fudgy good!). It makes swirling for marble brownies super difficult. That is why what we’ve been able to do with these Pumpkin Brownies is that much more incredible!
A little fun tip for you: Did you know you can freeze brownies for up to 6 months? Wrap them up individually, and they’re all ready to get packed into lunch boxes!
You Will Need:
4 oz cream cheese (from 8-oz package), softened
1/2 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons organic dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 box Immaculate Baking Co.™ brownie scratch baking mix
Butter and eggs called for on brownie mix box
Here’s How to Get Your Mix On:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 9-inch square pan with shortening or cooking spray. In small bowl, beat Filling ingredients with electric mixer on low speed until smooth. Set aside.
- Make brownie batter as directed on box. Spread three-fourths of batter in pan. Pour filling evenly over brownie batter, making swirl design (brownie mix is thick). Drop remaining brownie batter by tablespoonfuls over filling. Cut through batter several times with knife for marbled design.
- Bake 55 to 60 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.