Saturday, October 17, 2009

Pumpkin Cream Cheese Brownies

Pumpkin Cream Cheese Brownies
Adapted from Food & Wine November 1997

1 brownie mix (and associated ingredients called for on the box)
8 oz cream cheese, softened (I used 1/3 less fat)
1 cup pumpkin puree
1/2 cup sugar
1 egg
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp ginger
1 TBS all-purpose flour

Preheat oven to 350. Grease 9x13 baking pan.

Make brownie mix according to directions on box. Pour batter into 9x13 baking pan.

In mixing bowl, combine cream cheese, pumpkin, sugar, egg, vanilla, cinnamon, and ginger. Mix on medium-high until smooth. Stir in flour.

Dollop pumpkin mixture onto brownie batter. Swirl using a knife.

Bake at 350 for 40 minutes, or until a toothpick inserted into middle comes out clean.

Yield: 24 brownies

These taste like brownies with pumpkin pie swirled throughout! If you don't love pumpkin, I'd suggest using 1/2 cup instead of a full cup. I should have softened the cream cheese a bit more because the pumpkin/cream cheese mixture came out slightly lumpy. It still tastes fantastic, but isn't as pretty as I was hoping for. Definitely a great fall dessert, and would be good at a Halloween party.

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