Pumpkin Brownies

Thursday, November 29, 2018
 I was just going through pictures on my phone and I found these brownies I made for a few of the mentees at work.  I wanted to try these out, mainly b/c I wanted to use the little paper envelopes I found at Joann this past fall and needed something that would fit inside the cuteness.  It turns out, the recipe was good too.  Before I let go over November and truly embrace December, how about one more 'fall' recipe b/c I think pumpkin shouldn't be limited by seasons.  The original recipe is a simple one from Betty Crocker.
FILLING:  3 oz cream cheese (softened), 1/2 c. canned pumpkin (not pumpkin pie mix), 1 egg, 3 T sugar, 1 t cinnamon, 1/4 t. ground nutmeg
BROWNIES:  I used the fudgy brownie mix, but the original recipe calls for the supreme mix.  Water, Veg. Oil, and eggs the boxed mix calls for.  
1.  Heat oven to 350.  Spray 9x9 inch pan with cooking spray.  
2.  Beat together the filling ingredients.  Set aside.  
3.  Make browning batter according to box directions.  
4.  Spread 2 14 c. brownie batter in pan.  Spoon filling by T evenly over batter.  Spoon remaining browning batter over filling.  Use a knife to swirl together the two with a few swirls to create a marble design.  
5.  Bake for 38-42 minutes (or until toothpick inserted 2 inches in the middle comes out clean).  Cool 30 minutes.  Place in fridge for 2 hours to cool completely.  Cut into squares.  Store in fridge.  

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