Pumpkin Swirl Brownies

Note: I left out an ingredient in yesterday’s Apple Cider Pumpkin Bread recipe. The recipe has been updated but if you already printed it out, please add 4 eggs to the list of ingredients (right after 1 cup vegetable oil). I promise… I really do read and proof before hitting that little “publish” button. Ugh!

OK – Back to today.

I promised a recipe for pumpkin scones today but… I have not been happy with the results of any of my attempts to master the perfect pumpkin scone. One version had the perfect flavor. Another had an almost perfect texture. But neither was worth making again. I even went online and searched, trying what was deemed “the best pumpkin scone ever” and the “tastes just like Starbucks” pumpkin scones and neither was any better than my first two attempts.

Now, I’m not quitting. I love a good challenge so I will be taking another stab at pumpkin scones this weekend. I’ve made notes with every failed attempt and I will put my notes to good use and try one more time. I am feeling fairly optimistic. If we have a success, you know I will share it with you.

Since I don’t have a great pumpkin scone recipe to share with you today, and since I promised a pumpkin recipe a day this week, I am sharing a YUMMY recipe that I found on the Betty Crocker website. I love Betty, don’t you?

These were very easy to make and they are delicious. The gals in the office and our UPS Dude all agree

Pumpkin Swirl Brownies

Ingredients:

Filling:

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

Preheat oven to 350 degrees. Spray the bottom of a 9-inch square baking dish with non-stick cooking spray.

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

Make the brownie batter as directed on the box, using 1/4 cup oil, 2 tablespoons water, the egg and the fudge packet that comes in the box of brownie mix.

Spread 3/4 of the batter in prepared baking dish. Spoon filling evenly over the batter. Spoon remaining batter over filling. Cut through batter several times with a knife for a marbled design.

Bake for 40-45 minutes (mine took 50 minutes) or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely and then cut into squares.

Store covered in refrigerator.

Thanks, Betty. You rock!

Sweetest Blessings,
LeAnn