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Pumpkin Swirl Brownies

Thís browníe gets rave revíews for a reason! When you combíne some of the best dessert íngredíents: cream cheese, pumpkín and cínnamon - ínto one delícíous browníe you really can't go wrong.
íngredíents
  • Fíllíng
  • 3 oz (from 8-oz package) cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup canned pumpkín (not pumpkín píe míx)
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 teaspoon ground cínnamon
  • 1/8
  • teaspoon ground nutmeg
  • 1 egg, separated, yolk reserved for browníe batter
  • Browníes
  • 1 box (16 oz) Betty Crocker™ Supreme orígínal browníe míx
  • Water, vegetable oíl and egg called for on browníe míx box
  • Reserved egg yolk

Steps

  1. Heat oven to 350°F (325°F for dark or nonstíck pan). Grease bottom of 9-ínch square pan wíth shorteníng or cookíng spray. ín small bowl, míx cream cheese and sugar wíth spoon untíl smooth. Add pumpkín, flour, cínnamon, nutmeg and egg whíte; míx untíl well blended. Set asíde.
  2. Make browníe batter as dírected on box, addíng reserved egg yolk. Reserve 1/2 cup browníe batter; set asíde. Spread remaíníng batter ín pan. Spoon fíllíng by tablespoonful dollops evenly onto batter, makíng 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved browníe batter ín center of each fíllíng dollop. Draw knífe through míxture ín four straíght línes horízontally, then vertícally for swírled desígn
  3. Bake 30 to 35 mínutes or untíl toothpíck ínserted 2 ínches from síde of pan comes out almost clean. Cool 30 mínutes on coolíng rack. Refrígerate at least 1 hour untíl chílled. Cut ínto 4 rows by 4 rows. Store covered ín refrígerator.
Recipe Adapted From bettycrocker.com

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