Pumpkin Swirl Brownies

Prep Time: 15 Minutes • Start to Finish: 2 Hours 30 Minutes • Makes 16 brownies

• Filling
• 1 package (3 oz) cream cheese, softened
• ½ cup canned pumpkin (not pumpkin pie mix)
• 1 egg
• 3 tablespoons sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Brownies
• 1 box (1 lb 2 oz) Betty Crocker Ultimate Fudge brownie mix
• ¼ cup vegetable oil
• 2 tablespoons water
• 1 egg

1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth; set aside.

2 Make brownie batter as directed on box, using ¼ cup oil, 2 tablespoons water and the egg. Spread three-fourths of batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining batter over filling. Cut through layers several times with knife for marbled design.

3 Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Store covered in refrigerator.

1 Brownie: Calories 210; Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 30mg; Sodium 140mg; Total Carbohydrate 33g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2

Tip You can freeze brownies for up to 6 months. Wrap them up individually and they’ll be ready for packing in lunches.